Step by step

Method

4 steps

1. 1

   Thinly slice 2 large red or yellow onions. Toss with 2 tablespoons olive oil, 2 tablespoons sumac, 1 teaspoon salt, and black pepper — the onions should look deeply purple-red from the sumac. Cut 1½ pounds boneless chicken thighs (or bone-in pieces) into large chunks or leave whole; season with salt, pepper, 1 teaspoon cumin, and 1 tablespoon olive oil.

2. 2

   Heat oven to 400°F (or use a wide skillet on the stove). Spread half the sumac onions in a baking dish or oven-safe skillet. Nestle chicken on top; pile remaining onions over and around. Optional: squeeze of lemon and a few garlic cloves smashed.

3. 3

   Roast 35–45 minutes (thighs) until chicken is cooked through (165°F) and onions are soft, jammy, and browned at the edges. For stove-only: sear chicken 4 minutes per side, add onions and a splash of water, cover and cook medium-low 20–25 minutes, uncover to reduce.

4. 4

   Rest 5 minutes. Serve over rice or with pita, spooning the tangy onion juices over everything. You want juicy chicken under tart, jammy sumac onions — not pale chicken with raw onion on top.