Musakhan | Sumac Chicken and Onions on Flatbread
Delicious Sumac Chicken and Onions, served over flatbread and sprinkled with pine nuts.
Prep Time15 minutes mins
Cook Time40 minutes mins
Resting/Marinading Time2 hours hrs
Total Time2 hours hrs 55 minutes mins
Course: dinner, Main Course
Cuisine: Middle Eastern
Servings: 6 Servings
Calories: 647kcal
Marinade
- ¼ cup olive oil
- 1 medium lemon (juiced)
- 4 cloves garlic (pressed)
- 1 tablespoon sea salt
- 1 tablespoon Sumac powder
- 1 tablespoon Baharat
- 1 teaspoon black pepper
Onion Mix
- 2 tablespoon olive oil
- 2-3 large onions (diced)
- 1½ teaspoon Baharat
- 1½ tablespoon Sumac powder
- ¼ teaspoon sea salt
Other Ingredients
- 6 Naan, or other flatbread
- ¼ cup pinenuts
Whisk ¼ cup of oil, lemon juice, garlic, salt, Sumac, Baharat, and black pepper in a bowl. Add Chicken to a Ziploc bag and pour the marinade over the chicken. Place the bag in a bowl (to avoid leakage) and allow the chicken to marinate in the fridge for 2 or more hours).
Toast the pine nuts in a hot pan. Agitate the pan over low heat until the pine nuts are toasted and lightly browned.
Preheat oven to 400 degrees F.Heat 2 tablespoons oil in a large pan then sear the chicken on both sides before adding it to a baking dish. Bake the chicken for 20 to 25 minutes or until the chicken is cooked all the way through. Boneless chicken will require less time. Add chopped onion to the same pan and saute over low to medium heat until the onions are caramelized. This should take approximately 20 minutes, don't rush it. During the last few minutes, add the remaining Baharat, Sumac Powder, and salt.
When there are 5 minutes remaining for the chicken to be done, brush the tops of the flatbread with some of the pan juices, then place the flatbread directly on the racks in the oven to get toasty.
Assembly
To assemble the Musakhan, distribute the caramelized onions and pine nuts over the flatbread. Top each with a piece of chicken, and sprinkle with additional toasted pine nuts, sumac onions, and Sumac Powder.
- Although you can use chicken breast to make Musakhan, make sure not to overcook it as it can easily dry out.
- I prefer using boneless thighs because it's much easier to cut with a knife. However, you can also eat the chicken off the bone, separately from the flatbread.
- Try sprinkling some Feta cheese on the flatbread for a tasty variation. It may not be traditional, but it sure is tasty!
- If the ingredients cool off while you're assembling the Musakhan, pop them under a broiler for a couple of minutes, but keep an eye on them so that they don't burn.
- If you have leftovers, don't assemble the ingredients until you're ready to serve, or the bread will be soggy from the onion and chicken juices.
Serving: 1serving | Calories: 647kcal | Carbohydrates: 31g | Protein: 50g | Fat: 38g | Saturated Fat: 7g | Cholesterol: 140mg | Sodium: 1988mg | Fiber: 3g | Sugar: 5g