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Chicken with Sumac and Onions
Palestinian musakhan chicken, braised with deeply caramelised onions, sumac and pine nuts, served on flatbread.
Ingredients
Instructions
Slowly cook onions in olive oil 40 minutes until very soft and caramelised.
Add sumac, allspice and cinnamon to onions, cook 5 more minutes.
Rub chicken with olive oil, sumac and salt.
Roast chicken at 200C for 35 minutes until cooked through.
Spread flatbreads on a large tray.
Spread half the caramelised onions over breads.
Lay chicken pieces over onions.
Top with remaining onions and pine nuts, scatter with parsley.
Nutrition (estimated)
Per serving, based on a standard 4-serving portion and standard nutrition references — not a lab or USDA-verified measurement.
