Musakhan
Roasted chicken baked with onions, sumac, allspice, saffron, and fried pine nuts served over taboon bread.
Contains common allergens
In the app, Listahan checks these against your household automatically.
Instructions
- 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.
Plan it in Listahan
Add Musakhan to your week, check it against your household's allergens, and build the shopping list automatically.