.jpg&w=3840&q=75)
4 Serves
94 Mins
In a bowl, combine chicken pieces with sumac, salt, black pepper, and olive oil. Let it marinate while you prepare the onions.
Flag a recipe, ingredient, instruction, timing, or safety issue for review.
Vitamin E
6 mg / 15 mgVitamin K
20 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
1 mg / 1.3 mgVitamin B3
24 mg / 16 mgVitamin B5
3 mg / 5 mgVitamin B6
2 mg / 1.7 mgVitamin B12
0 µg / 2.4 µgFolate
53 µg / 400 µgCalcium
63 mg / 1,300 mgIron
2 mg / 18 mgMagnesium
110 mg / 420 mgPhosphorus
608 mg / 1,250 mgPotassium
993 mg / 4,700 mgSodium
1000 mg / 2,300 mgZinc
3 mg / 11 mgCopper
0 mg / 0.9 mgManganese
1 mg / 2.3 mgSelenium
58 µg / 55 µgFiber
4 g / 28 gSugar
5 g / 50 gSaturated Fat
7 g / 20 gCholesterol
193 mg / 300 mgCaffeine
0 mgNet Carbs
61 gAlcohol
0 g
Thinly slice a large quantity of onions and sauté them in a frying pan with olive oil over medium heat until they are soft and golden brown.
In the same frying pan, sear the marinated chicken pieces until the skin is golden brown on all sides.
Transfer the chicken to a roasting pan and bake in a preheated oven at 190°C until the chicken is fully cooked through.
Place the flatbread on a serving dish, top with the caramelized onions, and arrange the roasted chicken on top. Rest for 5 minutes before serving.
30
g33
g6
g
Georgian
Italian