Saucepan@saucepan · Shared this recipeFollowMediterranean · dinnerMusakhan: Sumac Chicken and Caramelized Onion FlatbreadsA traditional Palestinian dish of sumac-spiced roasted chicken served over flatbreads topped with caramelized onions and pine nuts.total30 minprep30 minservings6Original recipe on themediterraneandish.comKeep this recipeAdd a copy of Musakhan: Sumac Chicken and Caramelized Onion Flatbreads to your Saucepan library.Save to my libraryView in my librarySave it to your librarySign in to keep a copy you can scale, cook from and add to your grocery list.Sign in to saveGet the appSaucepan keeps all your recipes in one place, builds your grocery list and rings timers while you cook. Your account works on the website too.Android is coming soon.PrintCopy ingredientsAndroid is coming soon.Ingredients6 servingsBack to 6 servings3 tbsp allspice2 tbsp ground cinnamon1 tbsp coriander1 tsp black pepper0.75 tsp ground cardamom0.5 tsp ground nutmeg6 chicken legs, if you like, divide the legs to thighs and drumsticks. You can also use chicken breast pieces, if you prefer., bone-in, skin onExtra virgin olive oil, I used Greek Private Reserve EVOOKosher salt1 tsp sumac1.5 tsp spice mixture aboveExtra virgin olive oil, Greek Private Reserve EVOO again6 yellow onions, choppedKosher slat1 tbsp sumac, more for later1 tbsp ground cumin2 tsp spice mixture aboveToasted pine nuts, about 1/3 cup or more to your liking6 flatbread such as Taboon bread, Greek pita bread, or naanStepsClear checksTap an ingredient or step to check it off.1Step 1: Preheat your oven to 375 degrees F (or 190 degrees C).2Step 2: In a small bowl, combine allspice, cinnamon, coriander, black pepper, cardamom and nutmeg. Mix well.3Step 3: Pat chicken pieces dry and place them on a lightly oiled sheet pan (or roasting pan). Drizzle generously with extra virgin olive oil, season with kosher salt on both sides. Add 1 tsp sumac and 1 ½ tsp of the spice mixture. Give the chicken a good rub with your hands, making sure to get the spices underneath the skin. Arrange the chicken pieces skin side up and place on the middle rack of your heated oven. Roast for about 1 hour or until fully cooked (internal temperature should register 165 degrees F).4Step 4: While the chicken is roasting, work on the caramelized onions. In a large cooking skillet, put just over ½ cup extra virgin olive oil, chopped onions, kosher salt, 1 tbsp sumac, 1 tbsp cumin, and 2 tsp of the spice mixture. Cook over medium-low heat, stirring occasionally, adding a little bit of water (2 tbsp or so at a time) as needed, until the onions have softened and cooked completely (about 30 to 40 minutes). Remove from heat.5Step 5: Pour any roasting pan juices into the caramelized onions. Cover chicken loosely with aluminum foil for about 15 minutes, while you assemble the flatbreads.6Step 6: Turn on your broiler. To assemble flatbreads, dip the edges of each bread in the oil on the surface of the onion mixture. Arrange flatbreads on a large baking sheet (you may do a couple flatbreads at a time). Spread enough of the caramelized onion mixture on the surface of each flatbread, leaving a small border around the edge (like pizza). Add a generous sprinkle of sumac. Add toasted pine nuts. Place under the broiler briefly (2 to 4 mins), watching carefully, until edges and onion mixture are nicely browned.7Step 7: When flatbreads are ready, top each with a chicken portion and serve along with a side of olives and simple Mediterranean salad.getsaucepan.com/r/1d4432a7-82f0-44cb-896f-bf14d5576a12 · Original: https://www.themediterraneandish.com/musakhan-sumac-chicken/
