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M’sakhan – Sumac and Caramelised Onion Roast Chicken

Yields1 ServingPrep Time30 minsCook Time1 hr 5 minsTotal Time1 hr 35 mins

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. 

 1.50 kg chicken, quartered
 ¼ cup olive oil
 ½ tsp ground sumac
 ½ tsp ground allspice
 ½ tsp ground cinnamon
 2 large brown onions, minced
 ½ cup chicken stock
 2 tbsp unsalted butter
 1 cup slivered almonds
 2 alamir bakery pita breads cut into four
1

Toss chicken with oil, sumac, allspice and cinnamon, a third of the onions, and salt and pepper in a bowl. Marinate for twenty minutes.

2

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.

3

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.

4

Transfer chicken to a plate and keep it warm. Pour the pan drippings back into the frying pan and simmer to reduce by half.

5

Add the remaining onions, and slivered almonds and cook until golden for 25-30 minutes over a low heat.

6

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.