The caramelized onion chicken is an exotic preparation, inspired by the Palestinian cuisine.
800 g chicken
2 tablespoons sumac
1/4 teaspoon turmenic
3 cloves of garlic
50 ml olive oil + 3 tablespoons olive oil
3 medium onions
2 teaspoons pine buds
Method of preparation
First cut the onions into thin slices, then heat 3 tablespoons of oil. Add the onion to the pan. Sprinkle over the composition salt and pepper and simmer until the onion is golden brown, stirring occasionally. Everything will take about half an hour.
All this time you can sprinkle salt and pepper to taste over the chicken. Add sumac, turmenic, crushed garlic and finally the 50 ml of oil. Stir everything on the chicken until it is evenly covered with spices.
Put the meat in a pan and bake at 220 degrees for 35-40 minutes.
On the oven tray, covered with baking paper, place the glues. Spread half of the caramelized onion on each paste. Place the fried meat on top, taking care to pour the juice from the tray over them (the juice will absorb into the paste). Sprinkle pine nuts and bake for another 10 minutes.