Musakhan

Method

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1. Rub the chicken with 4 tablespoons of olive oil, half the allspice, cinnamon, cardamom, 1 teaspoon of salt and the pepper. Leave 1 hour, or overnight in the fridge.

   Mark done

2. Roast the chicken at 200C fan for 35 to 40 minutes until the skin is golden and the juices run clear. Keep the pan juices.

   Mark done Start 35 min timer

3. Meanwhile, cook the onions in the 150 ml olive oil in a wide pan over medium-low heat for 30 to 35 minutes, stirring often, until completely soft, sweet and reduced to about a third.

   Mark done Start 30 min timer

4. Stir in the sumac, the rest of the spices, the remaining salt and the lemon juice, and cook 5 minutes more. The onions should be dark red-brown and taste sharply sour.

   Mark done

5. Toast the pine nuts in the butter over low heat for 3 minutes until golden, watching them constantly.

   Mark done Start 3 min timer

6. Lay the flatbreads on a large baking tray and spoon the chicken pan juices over them so they soak through.

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7. Spread three-quarters of the sumac onions over the bread.

   Mark done

8. Sit the chicken pieces on top, spoon the remaining onions over them, and return to the oven for 10 minutes.

   Mark done Start 10 min timer

9. Scatter with the pine nuts, parsley and a final dusting of sumac, and serve on the tray with yoghurt.

   Mark done

Chef’s Tips

• More sumac and more olive oil than feels right. That is the dish.
• Thirty-five minutes on the onions, minimum.
• Soak the bread with the roasting juices before the onions go on.

Pairing Suggestions

• Thick yoghurt
• A green salad with lemon
• Mint tea

Storage & Reheating

Refrigerate up to 3 days. Reheat at 190C fan; the bread will not stay crisp, and is not meant to.

Common questions

Nutritional Highlights

Per serving, calculated from the ingredient list. Treat these as an estimate — brands and cuts vary.