Sumac-Rubbed Chicken with Caramelized Onions

By AislePrompt Editorial · Published 2026-04-14 · Updated 2026-04-14

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

Chicken thighs coated in tangy sumac and garlic, slow-simmered with deeply caramelized onions for a dish that balances savory and bright notes. This Palestinian-inspired one-pot recipe, ready in about 60 minutes, pairs chicken thighs, sumac, garlic for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 480 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 20 min Cook: 40 min Serves 4 Palestinian cuisine 480 cal/serving

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Ingredients

4 bone-in, skin-on chicken thighs
1 tablespoon sumac
2 cloves, minced garlic
1/2 cup olive oil
2 large, thinly sliced onions
1/4 cup white wine
1/2 teaspoon dried thyme
to taste salt
to taste black pepper

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Instructions

Step 1: In a small bowl, mix 1 tablespoon sumac, 2 minced garlic cloves, and 1/2 cup olive oil. Season chicken thighs with salt and pepper, then rub with the sumac mixture until evenly coated.
Step 2: Heat 1/2 cup olive oil in a large skillet over medium heat. Add chicken thighs skin-side down and cook for 8 minutes until golden brown. Flip and cook for 4 minutes. Remove chicken and set aside.
Step 3: Add 2 thinly sliced onions to the skillet and cook over medium-low heat for 20 minutes, stirring occasionally, until deeply caramelized. Stir in 1/4 cup white wine and 1/2 teaspoon dried thyme, and simmer for 2 minutes until wine evaporates. Return chicken to the skillet, cover, and simmer for 25 minutes, or until chicken is cooked through and onions are tender.