Ingredients:

8x Chicken thighs, skin on

1 1/2 tbsp sumac

1 tbsp roasted, ground cumin

Pinch of salt

Olive oil

For the vinaigrette

Half red onion, thinly sliced into rings

Juice of a lemon

1 tsp sumac

Pinch of salt

Handful of pine nuts, lightly roasted (optional)

Method:

1- Combine 2 tbsp olive oil with the cumin, sumac and a good pinch of salt in a small bowl. Then rub all over the chicken pieces, making sure to get under the skin. Allow to marinate for at least an hour, or overnight.

2- Preheat oven to 180C.

3- In a shallow bowl mix together the red onions, lemon juice, pinch of salt and sumac and leave to marinade.

4- Place chicken in a deep oven proof dish or tray and cook for 45 - 60 minutes, until chicken is soft and skin is browned and crisp. Spooning juices over chicken half way through.

5- Once cooked, remove from oven, allow to rest for a few minutes then serve with the red onion mixture over the top of the chicken pieces, and roasted pine nuts.