Ingredients: 1 to1.25 kg chicken quarters; cuts, your choice (bone-in, skin-on) 2 large onions (sliced) 5 garlic cloves (crushed or minced) 1 cup dry white wine 2 chicken bouillon cubes Juice of 2 lemons 2 lemons (scrubbed, sliced) 2 tbsp finely ground sumac 2 tbsp dried zaa'tar 1 tsp ground cinnamon 1 tsp 7 spices 1/2 tsp grated nutmeg Salt + pepper 3 tbsp extra virgin olive oil 1 tbsp butter Topping: Roasted pine nuts ( optional) Some parsley leaves (optional)
Method: Wash, rinse, drain and pat dry chicken quarters. In a small saucepan; add wine and bouillon cubes. Heat stirring to dissolve cubes. Remove away from heat and add butter to melt in heat of mixture. Leave aside to completely cool off. Meanwhile, in a large non reactive deep bowl, mix chicken quarters with sliced onion, garlic, lemon juice and slices, cooled wine mixture, herbs, all seasoning and olive oil. Mix very well by hand to incorporate and blend all ingredients together; inserting some mixture in between skin and flesh of chicken pieces. Lay in on layer in a wide deep roasting pan. Bake in a preheated oven at 200 degrees Celsius; until chicken is cooked through; approximately one hour, or when colored to your liking; without being burnt. Remove from the oven. Serve with its aromatic onion sauce on top, a raiita salad and puréed potatoes aside.
