Herb broiled chicken and onion on a pita
8 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | Chickens,about 2 to 3 lbs.each,cut into quarters | |
| 1 | cup | Olive oil |
| 1 | cup | Dry white wine |
| 1 | large | Clove garlic,crushed |
| 1 | teaspoon | Crumbled dried thyme |
| Salt and Freshly ground black pepper to taste | ||
| 4 | mediums | Onions,sliced |
| 1 | cup | Pine nuts |
| 8 | Herbed Zahter Pitas | |
Directions
Lay the chicken quarters in a large glass or pottery baking dish.
Combine ¾ cup of the oil, wine, garlic, thyme, salt and pepper in a small bowl. Blend well and pour over the chicken. Cover and marinate in the refrigerator, turning the pieces occasionally, for several hours or overnight.
Preheat the broiler. Remove the chicken from the marinade, reserving the marinade. Broil, skin side down, 7 to 8" from the heat for about 30 minutes. Turn and brush with the marinade. Broil until tender, 15 to 30 minutes longer.
Meanwhile, heat the remaining oil in a large skillet. Add the onions and pine nuts. Saute over medium heat until the onions are light yellow and the pine nuts are golden, about 8 to 10 minutes. Spoon some of the onions and nut mixture on the tops of the pitas. Top each with a broiled chicken quarter. Makes 8 servings.