Ingredients
1 large free-range chicken, divied into quarters
2 red onions, thinly sliced
2 garlic cloves, crushed
4 tablespoons olive oil, plus extra for drizzling
1 1/2 teaspoons ground allspice
1 teaspoon ground cinnamon
1 tablespoon sumac
1 lemon, thinly sliced
200ml chicken stock
1 1/2 teaspoons salt
1 teaspoon ground black pepper
2 tablespoons za’atar
20g butter
50g pine nuts
4 tablespoons chopped flat leaf parsley
Method
- In a large bowl, Mix the chicken, garlic, spices, olive oil, onions, stock, lemon, salt and pepper. Leave to marinate in the fridge for a few hours or overnight.
- Preheat the oven to 200 degrees/Gas Mark 6. Transfer the chicken and its marinade to a baking tray large enough to accommodate all the chicken pieces lying flat and spaced apart. They should be skin-side up. Sprinkle za’atar over the chicken and onions and put the tray in the oven. Roast for 30-40 minutes, until the chicken is coloured and just cooked through.
- Meanwhile melt the butter in a small frying pan, add the pine nuts and a pinch of salt and cook over medium heat, stirring constantly, until they turn golden. Transfer them to plate lined with a paper towel to absorb the fat.
- Transfer the hot chicken and onions to a serving plate and finish with the chopped parsley, pine nuts and a drizzle of olive oil. You can sprinkle on more za’atar and sumac if you like.
Recipe from Ottolenghi – The Cookbook by Yotam Ottolenghi
AnnHelen's Corner 
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