M’sakhan – Sumac and Caramelised Onion Roast Chicken
In honour of Easter Sunday we’re making M'sakhan! If you love roast chicken, but want to try something new, this recipe is a great option. With minimal ingredients this dish isn't too challenging.
The tart flavour of the sumac balances out the sweet taste of the caramelised onions which makes this is a popular dish in Lebanon and other parts of the Middle East. Traditionally, this sumac and caramelised onions roast chicken dish is usually served on flatbread. Today, we’re adding an Alamir Bakery twist and serving it up on our pita breads.
Toss chicken with oil, sumac, allspice and cinnamon, a third of the onions, and salt and pepper in a bowl. Marinate for twenty minutes.
Heat oven to 180 degrees celsius. Heat a twelve-inch frying pan over medium high-heat. Season chicken with salt and pepper. Cook in the frying pan until browned for 6-8 minutes. Flip once.
Place the chicken in an oven dish arranged skin side up. Add stock. Cover with tin foil. Bake until chicken is cooked for 25 - 30 minutes.
Transfer chicken to a plate and keep it warm. Pour the pan drippings back into the frying pan and simmer to reduce by half.
Add the remaining onions, and slivered almonds and cook until golden for 25-30 minutes over a low heat.
Arrange Alamir Bakery pita bread halves in the oven dish and spread with the onion mix. Place pieces of chicken on top. Pour the reduced pan juices on top. Bake for another ten minutes. Serve.
Ingredients
Directions
Toss chicken with oil, sumac, allspice and cinnamon, a third of the onions, and salt and pepper in a bowl. Marinate for twenty minutes.
Heat oven to 180 degrees celsius. Heat a twelve-inch frying pan over medium high-heat. Season chicken with salt and pepper. Cook in the frying pan until browned for 6-8 minutes. Flip once.
Place the chicken in an oven dish arranged skin side up. Add stock. Cover with tin foil. Bake until chicken is cooked for 25 - 30 minutes.
Transfer chicken to a plate and keep it warm. Pour the pan drippings back into the frying pan and simmer to reduce by half.
Add the remaining onions, and slivered almonds and cook until golden for 25-30 minutes over a low heat.
Arrange Alamir Bakery pita bread halves in the oven dish and spread with the onion mix. Place pieces of chicken on top. Pour the reduced pan juices on top. Bake for another ten minutes. Serve.