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Main course · Lebanese

Djej bi Sumac (Sumac Chicken and Caramelised Onions on Flatbread)

45 min Serves 4 ~819 kcal/serving ~£13.10 (£3.27/serving) Contains-nuts

Dietary and allergen labels, nutrition and cost are worked out automatically from each recipe’s ingredients and are a guide only. Check the labels on what you buy yourself — especially for allergies or coeliac disease. More about recipe labels.

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Ingredients

  • 800 g chicken thigh fillets
  • 3 tbsp sumac
  • 1 tsp ground allspice
  • 6 tbsp olive oil
  • 1 lemon
  • 4 onion
  • 40 g pine nuts
  • 4 flatbreads
  • 15 g fresh flat-leaf parsley
  • 300 ml natural yoghurt

Nutrition (per serving)

Calories
819 kcal
Protein
53.2 g
Carbohydrate
53.7 g
of which sugars
17.3 g
Fat
42.2 g
of which saturates
7.9 g
Fibre
8 g
Salt
1.36 g

Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.

Method

  1. 1

    Heat the oven to 200C (180C fan, gas 6). Toss the chicken thigh fillets with 1 tbsp sumac, the allspice, 2 tbsp olive oil, the juice of the lemon and 1 tsp salt, spread on a tray and roast for 25-30 minutes until browned and cooked through with no pink remaining.

  2. 2

    Meanwhile, halve and thinly slice the onions and cook in the remaining 4 tbsp oil over a medium-low heat for 20 minutes, stirring now and then, until soft, sweet and golden. Stir in the remaining 2 tbsp sumac and a pinch of salt.

  3. 3

    Toast the pine nuts in a dry frying pan for 2-3 minutes until golden.

  4. 4

    Lay the flatbreads on 2 baking trays and spread with the onions. Slice the chicken, arrange on top, scatter with the pine nuts and bake for 5-6 minutes until the edges of the bread are crisp.

  5. 5

    Scatter with chopped parsley and serve with the natural yoghurt.

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