Musakhan

🛒 Ingredients

• Chicken (Bone-in, Skin-on) 200 g · 400 kcal
• Red Onions 250 g · 100 kcal
• Sumac 10 g · 30 kcal
• Olive Oil 45 g · 405 kcal
• Pine Nuts 15 g · 100 kcal
• Taboon Bread 120 g · 300 kcal
• Fresh Parsley 10 g · 4 kcal
• Black Pepper 2 g · 7 kcal

👨‍🍳 Instructions

1. Preheat your oven to 200°C (400°F). Season chicken pieces generously with salt, black pepper, and half of the sumac.
2. Place seasoned chicken in a baking dish and roast in the preheated oven for 45-60 minutes, until cooked through and golden brown.
3. While the chicken roasts, thinly slice the red onions. Heat most of the olive oil in a large skillet over medium heat, add onions, and sauté until very soft and caramelized, about 25-30 minutes.
4. Add the remaining sumac, salt, and black pepper to the softened onions, stirring well to combine and cook for another 5 minutes.
5. In a separate small pan, lightly toast pine nuts over medium heat until golden brown, being careful not to burn them.
6. Briefly warm the taboon bread (or flatbread) in the oven or on a skillet. Drizzle each piece generously with some of the onion cooking oil.
7. Assemble Musakhan: Place the warmed bread on serving plates. Pile the sumac-spiced caramelized onions on top of the bread.
8. Serve: Place a roasted chicken piece on top of the onions. Garnish generously with toasted pine nuts and fresh chopped parsley before serving immediately.