Black Pepper-Cumin Chicken and Onion Traybake

Then prep

• Pat the 2 lb chicken thighs dry.
• Halve the 3 red onions. Slice them 1/2 inch thick.
• Chop the parsley. Put it in a small bowl.
• Cut the lemon into wedges.
• Toast the 1/4 cup nuts, if yours aren't already toasted.
• In a large bowl, stir together the 1/4 cup olive oil, 2 tbsp sumac, 2 tsp cumin, 3/4 tsp allspice, 1/2 tsp cinnamon, 1 tsp salt and 1/2 tsp pepper. This is the spice mix.
• Set out a broiler-safe rimmed baking sheet, tongs and a serving platter.
• Everything is ready. Wash the board and put the knife away.

Ingredients

• 1/4 cupextra-virgin olive oil, plus more to serve
• 2 tbspground sumac, plus more to serve
• 2 tspground cumin
• 3/4 tspground allspice
• 1/2 tspground cinnamon
• Kosher salt and ground black pepper
• 2 lbboneless, skinless chicken thighs, patted dry
• 3medium red onions, halved and sliced 1/2 inch thick
• 1/4 cuppine nuts or slivered almonds, toasted
• Chopped fresh flat-leaf parsley, to serve
• Warmed flatbread, to serve
• Lemon wedges, to serve

Steps

1. Add the 2 lb chicken thighs and the sliced onions to the spice mix.
2. Toss to coat. Rub the seasonings into the chicken with your hands.
3. Tip everything onto the baking sheet. Spread the onions in an even layer.
4. Set the chicken pieces on top of the onions.
5. Put the sheet under the broiler. Set a timer for 10 minutes. Nothing to do until the timer goes.
6. When the timer goes, flip the chicken pieces with tongs.
7. Broil about 10 minutes more. Set a timer. While it broils: warm the flatbread.
8. When the timer goes, check the chicken. It's done when it's well browned, charred at the edges, and no longer pink when cut with a knife. Then go to the next step.
9. Move the chicken and onions to the platter.
10. Drizzle with the juices from the baking sheet.
11. Sprinkle with the toasted nuts, the parsley and more sumac.
12. Drizzle with more olive oil.
13. Serve with the warm flatbread and lemon wedges.

Notes

Typed from the printed Milk Street Magazine page. The magazine doesn't give a serving count, so none is listed.