Dinner · 60 min · middle-eastern

Chicken Musakhan

✓ USDA-verified nutrition data

Ingredients

• 1.5 lb Chicken thighs
• 1/4 cup Sumac
• 3 large Onions
• 1/3 cup Olive oil
• 4 Flatbread
• 2 tbsp Pine nuts
• 1 tsp Allspice
• 3 cloves Garlic

Steps

1. Rub the chicken with half the sumac, the allspice, minced garlic, and 2 teaspoons of salt; rest 20 minutes.
2. Soften the thinly sliced onions in the olive oil over medium-low heat, 20 minutes, until jammy and sweet — do not brown them.
3. Sear the chicken in the oniony oil until golden, then nestle it back in and roast at 400°F for 25 minutes.
4. Toast the flatbreads directly on the oven rack 3 minutes until crisp at the edges.
5. Lay each flatbread on a plate and drown it in the sumac onions and their oil — the bread drinking the oil is the dish.
6. Crown with the chicken, shower with the remaining sumac and pine nuts, and serve with lemon.

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