Sumac Chicken (Musakhan)

🛒 Ingredients

• Chicken thighs, boneless, skinless 150 g · 250 kcal
• Red onions 150 g · 60 kcal
• Olive oil 28 g · 250 kcal
• Ground sumac 7 g · 20 kcal
• Pine nuts 10 g · 70 kcal
• Flatbread (e.g., Arabic bread) 60 g · 160 kcal

👨‍🍳 Instructions

1. Pat chicken thighs dry and season generously with salt, black pepper, and half of the ground sumac.
2. Slice red onions thinly. Heat half of the olive oil in a large skillet over medium-low heat and sauté the onions until deeply caramelized and tender, about 20-25 minutes.
3. Remove onions from the skillet and set aside. Add the remaining olive oil to the same skillet, increase heat to medium-high, and sear the chicken thighs for 3-4 minutes per side until golden brown.
4. Return the caramelized onions to the skillet with the chicken. Sprinkle with the remaining sumac. Cover and cook over medium-low heat for 20-25 minutes, or until chicken is cooked through.
5. While the chicken cooks, lightly toast the pine nuts in a dry pan over medium heat until golden brown and fragrant. Be careful not to burn them.
6. To serve, place a piece of flatbread on a plate. Top with a generous amount of the sumac chicken and caramelized onions, then sprinkle with toasted pine nuts. Garnish with fresh parsley if desired.