Sumac Roast Chicken With Fennel & Apples

I love learning and discovering something new, especially different cultures of cooking. I got this Sumac seasoning during my working  trip to Dubai and have been fascinated with its deep red color and subtle lemony aroma which I think pairs perfectly with fennel and apples. This recipe is easy to make and not much to clean after as well. 

Serves 4

Ingredients:

2 medium size fennel bulbs, quartered and safe the top

2 apples of your choice, in this recipe I choose apple smith

½ lb variety of peppers, cleaned and dried 

1 lb chicken thighs*

Salt to seasoning 

Sumac to seasoning

Olive oil to grease

Preheat oven to 375F 

In a baking dish, drizzle a little olive oil and lay fennel, peppers, apples, chicken and fennel tops ontop of the chicken. Season with salt and sumac spice. Drizzle with olive oil. 

Put in the oven for about 35 mins or until cooked through.

*Note:

You can use both skin on or skin off chicken thighs. Typically I use skin on but there is a mishap with a market lunch when I cook this recipe of my family. The chicken turned out very lovely as well. 

Kitchen tip:

If you want to even do less cleaning. Lay a wax paper on the bottom of the baking tray before placing the ingredients. This simple technique helps.