Sumac Chicken with Roasted Bread Salad

I got this recipe from the chow.com website and made some minor adjustments. It was pretty easy to put together because I had all the ingredients in my pantry and fridge.

My Recipe (adjusted from the chow.com recipe)

1 lb. chicken thighs (bone in and skin on)
Salt and pepper
2 tablespoons sumac

Olive oil
1 large red onion, sliced thinly into half moons
3 minced/chopped garlic cloves
1/4 cup chopped fresh parsley
4 or 5 slices of THICK country bread, preferably day old

1/2 of a hothouse cucumber, cut into chunks

1 large tomato, cut into chunks
1/2 cup of chopped kalmara olives (pitted!!)
Juice of 1 lemon
1/3 cup of crumbled feta.

Instructions:

1. In a small bowl mix 2 T. olive oil, sumac, pinch of salt and pepper.
2. Rub sumac paste onto chicken and let sit in fridge for 2-3 hours.

3. Preheat oven to 350

4. Saute onion with a bit of olive oil in a large oven proof skillet. Add salt and let saute till soft. Add garlic and chopped parsely and let cook for 1-2 min. Pour mixture into a large bowl, add bread and toss to mix.

5. Butter or oil a large casserole dish and lay bread in bottom (try to make it into a single layer if possible). Lay chicken on top and roast for 1 hour (or more OR less depending on the size of your thighs).

6. When chicken is cooked, remove to a plate and cover with foil.

7. Toss toasted bread and juices into a bowl and let cool for a few minutes. Add the tomato, olives, cucumber, lemon juice and salt/pepper.

8. Pour bread salad onto a platter and top with chicken and feta crumbles. ENJOY!!