For this easy Arab chicken casserole with sumac, cinnamon and roasted carrots, use only your oven. You can therefore leave your stove completely alone. We are a fan of such simple (and tasty!) Recipes.
For 4 persons:
- 500 grams of chicken thighs
- 600 grams of (rainbow) carrots
- 2 to 3 large red onions, cut into wedges
- 15 grams of pine nuts
- 1/2 tablespoon of cumin seeds
- 1/4 teaspoon of cinnamon
- 1.5 tablespoon of sumac + extra
- Handful of fresh parsley or cilantro, finely chopped
- Olive oil
- Salt pepper
- Greek yoghurt
- Flatbread, naan or pita
In America they also call these kinds of recipes one traybake, because you put everything in the oven on a baking tray. We just call it an oven dish. Or plate tray, also nice.
The seasonings in this Arab chicken casserole are the cumin, sumac and cinnamon with which we season the chicken. Delicious with colorful rainbow roots and red onion.
Sumak can now be bought in many supermarkets, for example from the Souq brand. Or stop by the Turkish supermarket.
Oven dish of Arabian chicken
Preheat the oven to 190 degrees.
Mix the chicken with two tablespoons of olive oil, cumin, sumac and cinnamon. Add salt & pepper.
Cut the carrots into bite-sized pieces and spread them over the baking tray. Also add the red onion. Toss some olive oil and salt and pepper through it. Arrange the chicken between the vegetables.
Roast the chicken and vegetables in the preheated oven for about 30 minutes. Then set the oven temperature to 220 degrees. Sprinkle the pine nuts over it and put it back in the oven for another 5 minutes, so that everything gets a nice brown crust. Also immediately bake the bread in the oven, according to the instructions on the package.
Serve the Arabian chicken with yogurt and flatbread, naan or pita. Sprinkle with the chopped parsley and extra sumac.
View all recipes here.