Musakhan (Sumac Chicken on Flatbread with Caramelised Onions)
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Ingredients
- 8 chicken thighs, bone-in skin-on
- 4 onions, thinly sliced
- 3 tbsp sumac
- 4 flatbreads
- 30 g pine nuts
- 5 tbsp olive oil
- 100 ml chicken stock
Nutrition (per serving)
- Calories
- 927 kcal
- Protein
- 51.6 g
- Carbohydrate
- 46.4 g
- of which sugars
- 10.5 g
- Fat
- 58.1 g
- of which saturates
- 12.5 g
- Fibre
- 6.4 g
- Salt
- 1.50 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Heat the oven to 200C (180C fan, gas 6). Toss the chicken thighs with 2 tablespoons of the olive oil and 1 tablespoon of the sumac, then roast on a tray for 30-35 minutes until cooked through with no pink remaining and the skin is golden.
- 2
Meanwhile fry the onions in the remaining oil over a medium-low heat for 20 minutes, stirring often, until deep golden and soft, then stir in the remaining sumac and the chicken stock and simmer for 5 minutes.
- 3
Toast the pine nuts in a dry pan for 2-3 minutes until golden.
- 4
Warm the flatbreads, then spread each with a layer of the sumac onions.
- 5
Shred the roasted chicken and pile onto the onion-topped flatbreads, scattering with toasted pine nuts.
- 6
Serve warm, cut into pieces.
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