Ingredients
|
Chicken, skin on, bone-in thighs or legs |
2 lbs |
|
Olive oil |
2 tablespoons |
|
Salt |
2 1/2 teaspoons (use 1 teaspoon salt per pound of chicken plus an extra 1/2 teaspoon for the onions) |
|
Cracked pepper |
1–2 teaspoons |
|
Lebanese 7-spice (see below) |
2 tablespoons |
|
Extra-large red onion |
1, sliced into 1/2 inch wedges |
|
Garlic cloves |
4, rough chopped |
|
Preserved lemon (totally optional) |
1 tablespoon, chopped |
|
Lemon |
1, sliced thinly |
|
Marcona almonds, or slivered almonds or pinenuts parsley for garnish |
1/4 cup |
Seven Spice Recipe:
| Cumin | 1 teaspoon |
| Allspice | 1 teaspoon |
| Cinnamon | 1 teaspoon |
| Coriander | 1 teaspoon |
| Ground cloves | 1/2 teaspoon |
| Nutmeg | 1/2 teaspoon |
| Cardamom | 1/4 teaspoon |
These are in order of importance. Feel free to sub paprika (not smoked) for something, or leave the cardamom cloves or nutmeg out.
Instructions
Step 1
Preheat oven to 400 F (see notes for grilling).
Step 2
Place the chicken in a bowl and toss with olive oil, salt, and 7-spice mix. Add onion, garlic, preserved lemon and sliced lemon and toss again well. Spread out on a parchment-lined sheet-pan.
Step 3
Bake for 35-45 minutes- or until cooked through. Broil for a few minutes to get the skin crispy and nicely golden, turning if necessary (especially if using skin-on chicken).
Step 4
While the chicken is baking, warm and toast the almonds/pinenuts in a little butter or olive oil. Season with salt and pepper. Set aside.
Step 5
Place the fragrant chicken on a platter, scattering with the onions and lemon slices (which are edible.) Pour any juices from the pan, over top. Garnish with the toasted nuts and sprinkle with a few parsley leaves.
