Musakhan (Palestinian roast chicken on flatbread with sumac and onion)

Palestine's national dish from olive harvest season: slowly cooked sumac onion and roast chicken on thick flatbread, generous with fresh olive oil. Eaten by hand, together with the bread.

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Method

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1. Toss the chicken with 4 tbsp olive oil, 2 tbsp sumac, the baharat, cardamom, lemon juice, salt and pepper, and refrigerate for at least 1 hour. ⏱ Timer: 1 h
2. Roast the chicken in a baking dish at 200 °C for 45-50 minutes, until the skin is golden brown and the meat is cooked through. ⏱ Timer: 45 min
3. Meanwhile, sweat the onion in the remaining olive oil over low heat for 25-30 minutes, until very soft and sweet, without browning heavily. ⏱ Timer: 25 min
4. Salt the onion, and stir in the remaining sumac.
5. Toast the pine nuts in a dry pan until golden brown.
6. Put the breads on a baking tray, spread the onion (with its oil) evenly over them, and top with the chicken.
7. Bake at 220 °C for 8-10 minutes, until the bread edges are crisp. ⏱ Timer: 8 min
8. Serve sprinkled with pine nuts, with yoghurt.

A Receptnaptár original recipe. Calories and protein are estimated.

Tips

• Don't skimp on the olive oil — it's the heart of this dish.
• Also popular rolled up, filled into a tortilla or lavash ('musakhan roll').

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