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Musakhan

Ingredients

For spice mixture

  • 3 Tbsp allspice
  • 2 Tbsp ground cinnamon
  • 1 Tbsp coriander
  • 1 tsp black pepper
  • ¾ tsp ground cardamom
  • ½ tsp ground nutmeg

For chicken

  • 6 chicken legs, bone-in, skin on If you like, divide the legs to thighs and drumsticks. You can also use chicken breast pieces, if you prefer.
  • extra virgin olive oil
  • kosher salt
  • 1 tsp sumac
  • 1 ½ tsp spice mixture from above

For flatbread

  • extra virgin olive oil
  • 6 yellow onions chopped or sliced thin
  • kosher salt
  • 1 Tbsp sumac plus more for later
  • 1 Tbsp ground cumin
  • 2 tsp spice mixture from above
  • ⅓ cup toasted pine nuts more or less to your liking
  • 6 flatbread such as Taboon bread, Greek pita bread, or naan

Instructions

  • Preheat your oven to 375 degrees F (or 190 degrees C).
  • Make the spice mixture. In a small bowl, combine allspice, cinnamon, coriander, black pepper, cardamom and nutmeg. Mix well.
  • Prepare and cook the chicken. Pat chicken pieces dry and place them on a lightly oiled sheet pan (or roasting pan). Drizzle generously with extra virgin olive oil, season with kosher salt on both sides. Add 1 teaspoon sumac and 1 ½ teaspoon of the spice mixture. Give the chicken a good rub with your hands, making sure to get the spices underneath the skin. Arrange the chicken pieces skin side up and place on the middle rack of your heated oven. Roast for about 1 hour or until fully cooked (internal temperature should register 165 degrees F.)
  • Prepare caramelized onion mixture for flatbread. While the chicken is roasting, work on the caramelized onions. In a large cooking skillet, put just over ½ cup extra virgin olive oil, chopped onions, kosher salt, 1 tablespoon sumac, 1 tablespoon cumin, and 2 teaspoon of the spice mixture. Cook over medium-low heat, stirring occasionally, adding a little bit of water (2tbsp or so at a time) as needed, until the onions have softened and cooked completely (about 30 to 40 minutes). Remove from heat.
  • Check on the chicken, and if ready, remove from the oven. Pour any roasting pan juices into the caramelized onions. Cover chicken loosely with aluminum foil for about 15 minutes, while you assemble the flatbreads.
  • Assemble Musakhan Flatbreads. Turn on your broiler. To assemble flatbreads, dip the edges of each bread in the oil on the surface of the onion mixture. Arrange flatbreads on a large baking sheet (you may do a couple flatbreads at a time). Spread enough of the caramelized onion mixture on the surface of each flatbread, leaving a small border around the edge (like pizza). Add a generous sprinkle of sumac. Add toasted pine nuts. Place under the broiler briefly (2 to 4 mins), watching carefully, until edges and onion mixture are nicely browned.
  • To serve Musakhan: When flatbreads are ready, top each with a chicken portion and serve along with a side of olives and simple Mediterranean salad.
Course: Dinner
Region: Asia
Keyword: Comfort food, Kid Friendly