Ingredients
- 2 tablespoons extra virgin olive oil, preferably from Israel or California, divided
- 2 yellow onions, thinly sliced
- 2 teaspoons kosher salt, divided
- 6 boneless, skinless chicken thighs
- 2 tablespoons Libyan baharat spice
- Ground black pepper, to taste
- 1 tablespoons paprika
- 1½ teaspoon cayenne pepper
- Israeli pickles, for serving
Directions
Preheat the oven to 450 degrees F.Heat 1 tablespoon of the oil in a large cast iron skillet over medium heat. Add the onions and 1 teaspoon of the salt and sauté until soft, about 5 minutes. Transfer to a rimmed baking sheet.Put the chicken in a large bowl and season all over with the baharat, remaining 1 teaspoon salt, black pepper, paprika, cayenne, and remaining 1 tablespoon oil. Marinate for 10 minutes.Put the chicken on the baking sheet with the onions.Roast the chicken and onions until the chicken is cooked through,about 15 minutes.Serve the chicken with the hummus, flatbread (recipes follow), and Israeli pickles.ncG1vNJzZmivp6x7sa7SZ6arn1%2BbvLCwjqucnKGgmsBwrsChmKuZpGKwqbXCpJynZaSdtqi00mauoqyYYrW2ucyuqmaZnpl6p7jArZmrnZGZfA%3D%3D