Marinated chicken –
8 chicken legs with thigh
6 tbsp olive oil
4 tbsp lime juice
6 tbsp sumac
3 tsp ground cumin
1.5 tsp Baharat spice blend
1.5 tsp salt

Sautéed onions-
4 tbsp olive oil
6 c red onion, sliced
¼ c sumac
1 tbsp ground cumin
3 tsp Baharat spice blend
2 tsp salt


Place the chicken, olive oil, lime juice, sumac, cumin, Baharat spice blend, and salt in a large mixing bowl. Stir until the chicken is coated with the marinade. Let marinate for 3-4 hours. Place chicken pieces skin side up, on a sheet pan and pour any marinade remaining in the bowl over them. Bake the chicken at 350 F for one hour.

While the chicken is cooking, prepare the onions. Add the olive oil, sliced onions, sumac, cumin, Baharat spice blend, and salt into a sauté pan. Cook over medium heat for 15 to 20 minutes, stirring occasionally until the onions are fully cooked.

For serving, place the chicken on a plate with a generous scoop of sauteed onions on top.

Pictured served on flat bread with Mediterranean rice with roasted vegetables and a spicy yogurt sauce.

Palestinian Territories

Notes and Instructions

Recipe and photo credit: Georgia Reader