Middle Eastern

Musakhan

Name: Musakhan
Total time: 75 min
Yield: 4 servings
Cuisine: Middle Eastern
Ingredients: 1 whole chicken (cut into 4 pieces); 4 large red onions (thickly sliced); 1/2 cup high-quality olive oil; 1/3 cup sumac; 1 tsp allspice; 1 tsp cumin; 2 large Taboon or Naan breads; 1/4 cup toasted pine nuts

Roasted chicken baked with onions, sumac, allspice, saffron, and fried pine nuts served over taboon bread.

75 minutes

Serves 4

Dinner

Contains common allergens

Tree nut

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Instructions

6 steps

1
Preheat the oven to 400°F (200°C). Rub the chicken pieces with 2 tbsp of olive oil, 2 tbsp of the sumac, allspice, cumin, salt, and pepper.

2
Place the chicken skin-side up on a baking sheet and roast for 45-50 minutes until the juices run clear and the skin is crispy and browned.
3
While the chicken roasts, heat the remaining olive oil in a large skillet over medium-low heat. Add the thickly sliced red onions and a pinch of salt.
4
Sauté the onions slowly for 25-30 minutes until they are deeply softened and sweet, but not browned or caramelized. Stir in the remaining sumac off the heat.
5
Place the flatbreads on a large serving tray. Spoon the warm, oil-soaked sumac onions evenly over the breads, letting the rich olive oil soak into the dough.
6
Arrange the roasted chicken pieces on top of the onion-covered bread, garnish generously with the toasted pine nuts, and serve immediately by tearing the bread by hand.

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