Six O'Clock Answer: Tangy sumac hen served with onions, lemon wedges

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Tangy sumac hen

Serves 4

2 tablespoons (30 mL) recent lemon juice, plus lemon wedges

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1½ teaspoons (7 mL) paprika

½ teaspoon (2 mL) floor cumin

Pinch floor cinnamon

1 to 1½ teaspoons (5 to 7 mL) Kosher or coarse salt or to style

¼ cup (60 mL) plus 1 tablespoon (15 mL) olive oil

6 boneless, skinless hen thighs

1 medium onion, sliced thickly

1 teaspoon (5 mL) sumac, or extra to style*

Contemporary, chopped, flat-leaf parsley

*  Substitute floor coriander

In a big bowl, use a fork to whisk collectively the lemon juice, paprika, cumin, cinnamon, salt and ¼ cup (60 mL) of the oil.

Utilizing a pointy knife or scissors, trim away globs of fats on hen and dangling pores and skin. Coat hen on all sides in lemon combination. Use a fork to poke a couple of holes within the hen so the marinade penetrates the meat. Cowl bowl and refrigerate for two to 4 hours.

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Have prepared a rimmed baking sheet. With oven rack within the centre of the oven, preheat to 450 levels F (230 C). Organize hen in a single layer alongside one aspect of the baking sheet. Unfold onion slices on the opposite aspect and drizzle with the 1 tablespoon (15 mL) oil, then sprinkle with somewhat salt.

Roast in preheated oven for 25 minutes.

Flip broiler to excessive and broil hen for five to 7 minutes, till hen is evenly browned.

Take away pan from oven and use tongs to show thighs over. Return pan to oven and broil for five minutes extra, or till second aspect is browned and scorching.

Sprinkle hen with sumac and serve hen and onions with the lemon wedges and a sprinkling of chopped parsley.

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