| 1 | lb | bone-in, skin-on chicken thighs |
| 0.5 | unit | large lemon or lemon juice(4tbsp) |
| 0.25 | cup | extra-virgin olive oil |
| 1.5 | tbsp | sumac |
| 2 | clove | garlic cloves, crushed |
| 0.5 | tsp | ground cumin |
| 0.5 | tsp | ground allspice |
| 0.25 | tsp | ground cinnamon |
| 1 | tsp | Sea salt |
| 1 | tsp | ground black pepper |
| 0.5 | unit | red onion |
| 0.1 | bunch | parsely chopped |
| 0.5 | block | tofu |
MARINATE CHICKEN BEFOREHAND
Step 1
Slash the flesh of each piece of chicken diagonally a few times, around ¾ inch apart, and then place the meat in a large bowl or plastic container. Add the lemon juice; olive oil; sumac; the garlic, cumin, allspice and cinnamon; and salt and pepper. Rub the mixture into the meat. Add the red onion and toss to coat. Cover and transfer to the refrigerator to marinate, 1 to 3 hours.
Step 2
When you are ready to cook the chicken, heat the oven to 375 degrees. Transfer the meat, onion slices and any juices to a baking sheet and roast until the juices run clear when the chicken pieces are pierced at their thickest part, about 40 minutes. Once the chicken is cooked, cover the baking sheet tightly in foil and set aside while you prepare the toppings.
https://cooking.nytimes.com/recipes/1019936-mussakhan-roast-chicken-with-sumac-and-red-onions
FOR VEG
Same steps as marination but with tofu that is pressed and cut into slabs.
Pan fry the tofu in oil. Add more juice/water to braise.