Clay Pot Chicken

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Clay Pot Chicken with Sumac
Prep Time
25 mins
Cook Time
1 hr
Total Time
1 hr 25 mins
 

This recipe is inspired by the great artist Mary Laird, from her cook book, "Lebanese Mountain Cookery," 1987.

Course: Main Course
Servings: 6
Author: Jayne
Ingredients
  • 1 3-4 Pound chicken cut into 8 pieces
  • 1 cup yellow onion cut into thin crescents
  • 1/4 cup olive oil
  • 8 –10 tbsp of ground sumac
  • 2 packages of Arabic bread.
Instructions

  1.  I like to make this recipe in a clay pot, but if you don’t have one, a 10 X 14 inch shallow baking dish will do. If you are using a clay pot, begin by soaking it in water (both top and bottom for about an hour). Pre-heat the oven to 450 degrees.

  2. Cut the bread around the edges so that you can separate each piece into 2 layers. Tear the bread into bite-sized pieces. Line the bottom of the baking pan with 2/3 of the torn pieces of bread, overlapping them.
  3. Distribute the onion crescents evenly over the layer of bread. Salt and pepper the layer of onions. Sprinkle 2 – 4 tablespoons of sumac over the onions.
  4. Evenly distribute the chicken pieces, skin side up on top of the seasoned onions. Season with salt and pepper. Sprinkle the remainder of the sumac over the chicken and drizzle with olive oil. Cover the chicken with the remaining bread. Drizzle with olive oil.
  5. Bake for 1 hour, uncovered. Check every 15 minutes. If the bread on top seems to be browning too quickly, cover, and continue baking for the allotted time.