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morsels45 said

Musakhan

Chicken roasted over flatbread with sumac onions, the bread soaking up everything.

Musakhan
Photo: Kokaly, CC BY-SA 3.0, via Wikimedia Commons. A photo of the dish, not of these exact recipes.

That was somebody else’s answer. Yours takes about twenty seconds: a handful of either-ors, then one dish.

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How to make musakhan

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Roasted over the bread

90 minutes · serves 4 · Easy

What you need

  • 8 chicken thighs, bone in
  • 6 large onions, sliced thin
  • 4 tbsp sumac, plus more
  • 150ml olive oil
  • 1 tsp allspice
  • 0.5 tsp cinnamon
  • 4 taboon or large flatbreads
  • 80g pine nuts
  • Lemon
  • Salt

What you do

  1. 1Rub the chicken with sumac, allspice, salt and half the oil and leave it an hour.
  2. 2Cook the onions in the rest of the oil over low heat for 40 minutes, until collapsed and sweet but not browned. Stir in 3 tbsp sumac.
  3. 3Roast the chicken at 200C for 35 minutes, skin up, until dark.
  4. 4Lay a flatbread in a dish, spread it thickly with onion, then the chicken on top with every drop of its fat.
  5. 5Back in the oven for 10 minutes so the bread drinks it.
  6. 6Toasted pine nuts, more sumac, lemon. Eaten with hands, bread and all.

Rolled, for a crowd

80 minutes · serves 6 · Easy

What you need

  • Cooked shredded chicken
  • Sumac onions
  • Thin flatbreads
  • Pine nuts
  • Olive oil

What you do

  1. 1Spread onion and chicken on thin breads, roll into cigars, pack into a dish.
  2. 2Oil over, 200C for 15 minutes until crisp.