Musakhan

Roast chicken with sumac and onions on taboon bread.

Ingredients

• 1.5 kg Chicken
• 6 Onions
• 6 tbsp Sumac
• ¾ cup Olive oil
• 4 sheets Taboon bread
• ½ cup Pine nuts
• 1 tsp Allspice
• 1 tsp Cardamom
• 2 tsp Salt
• 1 Lemon

Method

1. Season the chicken — Rub with olive oil, sumac, allspice, cardamom, salt and lemon and rest 1 hour.
2. Roast — Roast at 200°C for 45 minutes until browned and cooked through.
3. Cook the onions — Cook the thinly sliced onions in plenty of olive oil for 25 minutes until completely soft, then stir in most of the sumac.
4. Build — Lay the bread on a tray, spread the sumac onions thickly over it, and set the chicken on top.
5. Bake together — Return to the oven for 10 minutes so the bread soaks up the juices.
6. Musakhan is ready — Scatter with fried pine nuts and eat with your hands.

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