4 Serves
93 Mins
Preheat your oven to 200°C and prepare the chicken by seasoning it thoroughly with salt and pepper.
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FilipinoVitamin E
3 mg / 15 mgVitamin K
19 µg / 120 µgVitamin B1
1 mg / 1.2 mgVitamin B2
1 mg / 1.3 mgVitamin B3
32 mg / 16 mgVitamin B5
5 mg / 5 mgVitamin B6
3 mg / 1.7 mgVitamin B12
1 µg / 2.4 µgFolate
59 µg / 400 µgCalcium
69 mg / 1,300 mgIron
3 mg / 18 mgMagnesium
140 mg / 420 mgPhosphorus
805 mg / 1,250 mgPotassium
1266 mg / 4,700 mgSodium
1000 mg / 2,300 mgZinc
4 mg / 11 mgCopper
0 mg / 0.9 mgManganese
2 mg / 2.3 mgSelenium
78 µg / 55 µgFiber
3 g / 28 gSugar
6 g / 50 gSaturated Fat
5 g / 20 gCholesterol
265 mg / 300 mgCaffeine
0 mgNet Carbs
52 gAlcohol
0 g
In a large roasting pan, arrange the chicken and roast until golden brown and cooked through, approximately 45 minutes.
While the chicken roasts, thinly slice the onions and sauté them in a frying pan with extra virgin olive oil until they are soft, translucent, and slightly caramelized.
Once the onions are ready, stir in the sumac and additional salt and pepper to taste, then remove from heat.
Place the taboon bread on a serving dish, spread the onion mixture generously over the bread, top with the roasted chicken, and garnish with toasted pine nuts before serving.
16
g7
g68
g
Canadian
Guatemalan