This warm, savory Musakhan sumac chicken with caramelized onion flatbread will wow your taste buds in the best way possible!
Serves : 8
Prep Time : 20 MINUTES
Cooking Time : 1 HOUR
Ingredients
Method
– Place the chicken in a baking tray and season with salt, 1 1/2 teaspoons of the mixed spice, 1 tablespoon of the sumac, bay leaves, 1 of the onions, and top with a 1/4 cup of the olive oil and enough water to cover.
– Cover with aluminium foil and place in a 200°C oven for approximately 40 minutes.
– In the meantime, heat a pan over medium heat and dry fry the remaining onions for approximately 5 minutes, until they start to crisp up. Be careful not to burn them.
– Pour in the remaining olive oil, and approximately 3/4 of the stock from the cooked chicken.
– Season the onion mix with salt, remaining spice mix and remaining sumac and give everything a good mix.
– Bring to a boil then lower the heat and simmer the mix for 20-25 minutes.
– Cover the chicken with the foil and place back in the oven for another 15 minutes. Remove the foil and change setting to broil, and leave for another 10 minutes until the skin starts to crisp up.
– Fry pine nuts in vegetable oil until lightly browned and set aside.
– Line a large serving platter with the bread, and use a spatula to layer with a generous amount of the onion mix and pine nuts, enough to cover the bread. Repeat this layering process until you have worked your way through the bread and onion mixture.
– Serve with the chicken and some yogurt on the side.
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