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GAZİ RECIPES & FOOD VIDEOS

Sumac chicken with caramelized
onions in pita bread

Difficulty Level

ingredients for 4-6 portions

  • For the chutney

    300 g red onions
    2 tbsp canola oil
    75 g sugar
    75 ml balsamic vinegar
    1 sprig rosemary
    1 star anise
    1 cinnamon stick
    50 g plum puree
      Salt and freshly ground black pepper
       
  • For bread and sage

    ½ country baguette
    4 tbsp olive oil
    150 g GAZİ Taze peynir cream cheese
    100 ml rapeseed oil
    1 handful of sage leaves

  • Preparation

    1. Peel, halve and cut the onions into thin rings. Heat the oil in a small saucepan and sweat the onion rings until translucent and soft over medium heat for 4–5 minutes. Sprinkle with the sugar and lightly caramelise for another 2–3 minutes. Deglaze with the vinegar. Add the plum puree, rosemary, star anise and cinnamon. Allow the chutney to simmer for 15-20 minutes until the liquid only covers the bottom of the pot.

    2. Meanwhile, cut the baguette into thin slices. Heat 2 tablespoons of olive oil each in two large pans and fry the bread slices for 2–3 minutes on both sides over medium-high heat. Remove and drain onto kitchen paper and let cool.

    3. Heat the canola oil in a small saucepan and fry the sage leaves in batches for 15-20 seconds each. Drain on kitchen paper. Remove rosemary, star anise and cinnamon from the chutney. Season the chutney with salt and pepper and place in a bowl.

    4. Spread fresh cheese on the bread slices, then generously spread with the chutney and garnish with one or two fried sage leaves.

  • TIP: Make a bigger batch of the chutney. Once it's ready, pour into sterile glass containers while hot. The chutney will keep for several weeks in a cool, dry location.

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