Chicken Thighs with Sumac  is a traditional Palestinian dish made with marinated chicken legs served over a flatbread with red onions, sumac, and pine nuts.

It is extremely easy to make with everyday ingredients you might already have in your fridge/pantry.

Ready in just one hour, this delicious and juicy sumac chicken dish is perfect for a weekday meal or for family gatherings.

These are the ingredients you will need for this delicious Middle Eastern chicken dish. Click on 👇 "learn more" for the full list of ingredients.

To make the marinade, mix together lemon juice, olive oil, sumac, garlic, cumin, allspice, cinnamon powder, salt, and black pepper in a large bowl.

Add the chicken pieces into the bowl and cover them with marinade, making sure all of them are nicely coated. Cover the bowl and let it marinate for a minimum of 2 hours.

Preheat the oven to 180° C (360° F). Peel and thinly slice the red onions, and spread them evenly on the bottom of your baking dish.

Arrange the marinated chicken pieces over the red onions on a single layer, without overlapping each other. Place the oven dish in preheated oven.

Bake them for 40 minutes, remove the dish from the oven, and flip the onions on top of the chicken pieces to give them some caramelization. Bake them for another 10 - 15 minutes.

Lightly toast the pine nuts with 1 tablespoon of olive oil. Arrange the flatbread on a plate, and top it with the caramelized onions, chicken pieces, and toasted pine nuts.

Sprinkle on extra sumac and chopped parsley, and serve with lemon wedges and salad on the side. Click on 👇 "learn more" for the full recipe.