Suniyet Jaaj (Arabic Baked Chicken)

Ingredients:
2 onions, 1 diced and 1 in cut in half moons
3 potatoes, diced
5 boneless skinless chicken thighs, most of fat removed
1 tablespoon 7 spice
1 tablespoon sumac
1 teaspoon paprika
½ teaspoon allspice
½ teaspoon turmeric
¼ teaspoon cardamom
Salt to taste (I usually use 1 ½ teaspoons)
Pepper to taste
4 tablespoons olive oil
½ cup water
Pine nuts to top (Optional but recommended)

Directions:
Preheat oven to 350 F

Combine all spices with the olive oil to form a paste. In a 9×13 baking dish, add the onions and potatoes and half of the spice/oil mixture. Combine well to make sure all potatoes and onions are fully coated in spices.

Lay the chicken thighs on top of the potatoes and onions and drizzle the remainder of the spice mixture on each thigh to coat them completely in the spice mixture as well. Pour in the water from the sides of the dish.

Cover the baking dish with aluminum foil and bake for 30-35 minutes. Remove the aluminum foil and bake for an additional 15-20 minutes. While it is baking, toast the pine nuts if using with some butter, ghee or with nothing at all in a small pan over stove on medium heat until they are golden brown and fragrant. Remove from pan and set aside.

Remove chicken from oven once fully baked, top with toasted pine nuts and serve!

Suniyet Jaaj (Arabic Baked Chicken)

A delicious Arabic baked chicken meal that is so simple and easy to put together.
Course Main Course

Ingredients
  

  • 2 onions 1 diced and 1 in cut in half moons
  • 3 potatoes diced
  • 5 boneless skinless chicken thighs most of fat removed
  • 1 tablespoon 7 spice
  • 1 tablespoon sumac
  • 1 teaspoon paprika
  • ½ teaspoon allspice
  • ½ teaspoon turmeric
  • ¼ teaspoon cardamom
  • Salt to taste I usually use 1 ½ teaspoons
  • Pepper to taste
  • 4 tablespoons olive oil
  • ½ cup water
  • Pine nuts to top Optional but recommended

Instructions
 

  • Preheat oven to 350 F
  • Combine all spices with the olive oil to form a paste. In a 9×13 baking dish, add the onions and potatoes and half of the spice/oil mixture. Combine well to make sure all potatoes and onions are fully coated in spices.
  • Lay the chicken thighs on top of the potatoes and onions and drizzle the remainder of the spice mixture on each thigh to coat them completely in the spice mixture as well. Pour in the water from the sides of the dish.
  • Cover the baking dish with aluminum foil and bake for 30-35 minutes. Remove the aluminum foil and bake for an additional 15-20 minutes. While it is baking, toast the pine nuts if using with some butter, ghee or with nothing at all in a small pan over stove on medium heat until they are golden brown and fragrant. Remove from pan and set aside.
  • Remove chicken from oven once fully baked, top with toasted pine nuts and serve!
Keyword Suniyet Jaaj (Arabic Baked Chicken)

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