Middle Eastern Baked Chicken With Onions | Mhamar
Seriously, this dish is probably THE BEST baked chicken dish out there!
“Nothing tastes better than a pot of baked chicken with onions!
You’ll love the juicy chicken legs!”
Linda Langner
Original Recipe Author
Have you ever heard of Mhamar? Probably not since it’s an Arabic word! Let me make it easier for you: Middle Eastern baked chicken with onions. Are you intrigued yet?
Mhamar is a popular Middle Eastern dish that’s commonly made in Morocco. It’s savory, spicy, and pretty much everything you want in a dinner meal. Here’s how to make it:
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Middle Eastern Baked Chicken With Onions | Mhamar
Seriously, this dish is probably THE BEST baked chicken dish out there!
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Ingredients
- 3 halved chicken leg quarters (or 6 chicken thighs, cleansed and rinsed)
- 3 large onions (cut into strips)
- 2 small tomatoes (peeled and diced small)
- 2 tbsp. sweet paprika
- 1 tbsp. crushed chili
- ½ tbsp. black pepper (it’s also possible to put only ¼ tbsp.)
- 1 tsp. salt
- 4 bay leaves
- 1 cup hot water (start with ½ cup and add more if needed)
- ½ tbsp. hot paprika or crushed chili
Instructions
- Grab an oven-safe pot, and make sure it’s wide and flat. Pour four tablespoons of oil into the pot, and heat it until it sizzles. Then, fry the onions until they’re dark.
- When the onions are nearly brown, drop the spices and bay leaves. Then, stir the mixture so that the spices cover the onions.
- Add hot water, stir the mixture well, then taste. If you need to add salt, pepper, or any seasoning, now is the time to do it.
- Put the chicken in the pot, and stir slightly so that it’s covered in sauce.
- Turn the heat up and leave the pot until it boils, then cover it and lower the heat. Let the chicken cook for an hour.
- After the hour passes, drop the tomatoes in the pot and cover it. Let it cook for another half an hour, but make sure the heat is low.
- When the time is up, uncover the pot and make sure the liquids are now less.
- Put the pot in a preheated oven at 375°F (190°C) and let it bake for 20 minutes.
- When the chicken is golden, take it out of the oven.
Tips
- Sometimes, the cooking time will be up, but there will still be a lot of water in the pot. In that case, uncover the pot and spill out the excess water. Then, turn the heat up and let the pot’s contents cook for five minutes. Afterward, put the pot in the oven for 25 minutes.
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