MusakhanSumac Chicken with Onions and Bread
This beloved tray of roasted chicken and soft flatbread is deeply flavored with sweet onions, fruity olive oil, and plenty of tangy sumac. It is rich, savory, and made for sharing straight from a large platter.
Prep
25m
Cook
55m
Serves
4
Estimated
Nutrition
Calories
Protein
Fat
Carbs
Estimated per serving from the base recipe. Actual nutrition may vary.
Before you start
Ingredients
Quantities update automatically when you change the serving size.
Chicken
- 0.9kgChicken Thigh
- 30mlExtra Virgin Olive Oil
- 6gSalt
- 1gBlack Pepper
Onions
- 650gOnion (thinly sliced)
- 10gSumac
- 60mlExtra Virgin Olive Oil
- 4gSalt
- 1gBlack Pepper
Serving
- 4pcsPita Bread
- 35gPine Nuts
Cook through it
Method
Follow each step in order. Ingredient names are highlighted as you go.
- 01
Preheat the oven to 220°C (425°F).
- 02
Rub the chicken thigh with the extra virgin olive oil, salt, and black pepper. Roast until browned and the thickest pieces reach 74°C (165°F).
- 03
Heat the extra virgin olive oil in a wide pan over medium heat. Add the onion and cook slowly, stirring often, until very soft and deep golden.
- 04
Stir the sumac, salt, and black pepper into the onion and cook briefly so the mixture becomes fragrant and glossy.
- 05
Warm the pita bread in the oven until soft and hot.
- 06
Toast the pine nuts in a dry pan over medium heat until golden and fragrant.
- 07
Spread the warm pita bread on a large platter and spoon over most of the sumac onion mixture.
- 08
Arrange the roasted chicken thigh on top, spoon over the remaining onion, and finish with the toasted pine nuts.
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