Pat the chicken dry with paper towels. Mix the oil, cumin, turmeric, sumac, salt and black pepper and rub the mixture into the chicken.
💡Dry the chicken before seasoning so the mixture clings to the skin; a longer marinade gives deeper color and flavor.
2
Preheat the oven to 200°C (390°F).
⚙ Preheating the OvenOven
💡Put things in the oven only once it's reached temperature, after the heating light has gone off: an oven that hasn't reached temperature changes baking times, and the bake burns outside or stays underbaked.
3
Scatter the onion over the bottom of the pan.
Baking pan
4
Place the chicken on the vegetables, skin side up.
5
Bake uncovered 45 minutes, until the chicken is golden.
⚙ BakingOvenBaking pan
💡Check by the cue (until…), not just the clock: every oven bakes a little differently.
6
Toast the pine nuts in a dry skillet over medium heat 2–3 minutes, stirring, until they turn golden.
⚙ Dry-Pan ToastingStoveFrying pan
💡Toast over medium heat and keep things moving: nuts, pine nuts and spices go from toasted to burnt in seconds. Transfer to a plate right away, since the hot pan keeps toasting.
7
Drizzle the lemon juice over the top.
8
Sprinkle the pine nuts over the top.
9
Serve with the warm pitas.
722calories
44 gprotein
58 gcarbs
35 gfat
● protein 25%● carbs 32%● fat 43%
Per serving (400 g), of 4 servings
To assemble ·
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Oven· 💡 Workaround, changes the dish: Toaster oven (Fits one small pan; good for small batches) · Air fryer (Small batches only, no runny batters) · Pot (Only for covered stews on the stovetop, no browning on top)
Stove· 💡 Workaround, changes the dish: Portable hot plate (one weaker burner) · Camping gas stove (One burner, outdoors) · Electric pressure cooker (multicooker) (One pot, no real shallow frying)
Frying pan· Also works: Wok (None)· 💡 Workaround, changes the dish: Pot (High sides, slow evaporation and weak browning)
Baking pan· Also works: Glass / ovenproof baking dish (None) · Disposable pan (None)
By the steps, as the recipe is built now: another version or addition can change the list.
