Baked Sumac Chicken with Onions

Prep Time 10 minutes
Cook Time 1 hour 15 minutes
Total Time 1 hour 25 minutes
Servings 4
Author LDS’s Mom


  • 4 pieces chicken thighs
  • 4 medium onions, chopped
  • 1 tbsp sumac
  • 1/4 tsp black pepper
  • 1/8 tsp turmeric
  • ½ tsp ginger powder
  • 1 tsp salt
  • 1 tsp paprika
  • 1 tsp garlic powder
  • ½ tsp dried oregano
  • 3 tbsp butter at room temperature
  • 4 tbsp extra virgin olive oil
  • Salt and pepper to season the onions(to taste)


  1. Place a frying pan over medium high heat and melt half the butter.
  2. Place the chicken in the melted butter to brown it for a couple of minutes.
  3. Turn the chicken pieces in the pan and add the remaining butter. Let brown then set aside.
  4. Use the same frying pan and add to it 2 tablespoons of  olive oil over medium high heat.
  5. Cook the chopped onions until translucent. Add salt and pepper to taste. You may need to add a little water if the onions start to burn. Set aside.
  6. In a small bowl, mix sumac, salt, pepper, paprika, ginger powder, turmeric, garlic, oregano and the 2 tablespoons remaining olive oil.
  7. Rub the chicken all over with the sumac mixture and make sure it is well coated.
  8. Place the onions in a large baking dish, aligned with aluminum paper or parchment paper(for easy clean up).
  9. Spread the onions on the bottom of the baking dish.
  10. Put the chicken pieces on top of the onions.
  11. Bake in a 425° F preheated oven for about 1 hour or until the chicken is completely cooked.
  12. Serve the chicken onions with bread or over rice, or with anything you like.

Coconut balls Stuffed with Chocolate kisses

Prep Time 25 minutes
Cook Time 10 minutes
Total Time 35 minutes
Servings 21
Author LDS’s Mom


  • 2 cups all purpose flour
  • 2 tsp baking powder
  • ½ cup granulated sugar
  • 8 tbsp (1 stick) unsalted butter at room temperature
  • Zest of 1 lemon
  • 1 egg
  • 21 milk chocolate Hershey’s kisses


  • 2 ½ cups sweetened coconut flakes
  • 1 cup apricot preserve plus 2 to 3 tbsp water


  1. In the bowl of your electric stand mixer, fitted  with the paddle attachment, cream together the butter and sugar.
  2. Add in the egg and the lemon zest. Whisk until everything is well incorporated.
  3. Add in the sifted flour and the baking powder.
  4. Mix well until just combined (don’t over mix).
  5. Form  walnut size balls.
  6. Place a hershey’s kiss in the middle of each ball and cover the chocolate kiss with the dough (form a smooth ball). The hershy’s kiss must be in the heart of each ball).
  7. Place the balls in a large plate and pop them in the freezer while preheating the oven to 350 °F (so that the dough balls will hold their shapes).

  8. Place the dough balls on a baking sheet lined with parchment paper. Make sure to put them at least an inch apart from each other.
  9. Bake for about 10 minutes or until a tooth pick inserted in the middle top comes out clean (if you insert the tooth pick inside, it will come out with chocolate).
  10.  Let the balls cool completed before garnishing.
  11.  Warn up the apricot preserve with water then strain it.
  12. Dip each cookie ball in the apricot preserve then place it in a bowl of coconut flakes until it’s well coated.
  13. Reserve these coconut balls in an airtight container.