Levantine cuisine · Meat & Kebab

Musakhan

Chicken baked on flatbread with plenty of braised onions, sumac and olive oil, topped with toasted pine nuts.

Ingredients · for 4 servings

• 4 chicken thighs (bone-in)
• 6 large onions
• 4 tbsp sumac
• 150 ml olive oil
• 2 flatbreads
• 60 g pine nuts
• 1 tsp allspice
• 1 lemon
• Salt, pepper

Instructions

1. Halve the onions and slice into thin half-rings; season the chicken thighs with salt and pepper and rub with 1 tbsp sumac and the lemon juice.
2. Fry the chicken thighs in 3 tbsp olive oil skin-side down over medium heat for 8-10 min, until golden brown, then remove.
3. Braise the onions with 5 tbsp olive oil in the frying fat over low heat for 25-30 min, until soft, pale golden and sweet - they must not brown.
4. Season the onions with the remaining sumac, allspice and salt; toast the pine nuts in a dry pan for 2-3 min until golden.
5. Place the flatbreads on a baking sheet, soak generously with the remaining olive oil, spread the onion mixture thickly on top and set the chicken thighs on it.
6. Bake at 200°C top/bottom heat for 25-30 min, until the skin is crisp, sprinkle with pine nuts and serve in rough pieces.