Musakhan

Name: Musakhan
Cuisine: middle-eastern
Ingredients: 1 whole chicken (1.5-2 kg), cut into 8 pieces; 3 large onions (600 g), thinly sliced; 1/2 cup extra virgin olive oil (120 ml); 3 tablespoons ground sumac (27 g); 1 teaspoon ground cinnamon (2 g); 1 teaspoon ground allspice (2 g); 1/2 teaspoon ground cardamom (1 g); 1 tablespoon salt (15 g); 1 teaspoon black pepper (2 g); 1/2 cup pine nuts (60 g), toasted; 4-6 taboon bread or markook flatbreads; 1/4 cup fresh parsley (15 g), chopped; 1 lemon, cut into wedges for serving

MBG-eligible

Ingredients

1 whole chicken (1.5-2 kg), cut into 8 pieces
3 large onions (600 g), thinly sliced
1/2 cup extra virgin olive oil (120 ml)
3 tablespoons ground sumac (27 g)
1 teaspoon ground cinnamon (2 g)
1 teaspoon ground allspice (2 g)
1/2 teaspoon ground cardamom (1 g)
1 tablespoon salt (15 g)
1 teaspoon black pepper (2 g)
1/2 cup pine nuts (60 g), toasted
4-6 taboon bread or markook flatbreads
1/4 cup fresh parsley (15 g), chopped
1 lemon, cut into wedges for serving

Instructions

1Preheat oven to 200°C (400°F). Pat chicken dry, season with half the salt, pepper, cinnamon, allspice, and cardamom.
2Toss chicken with 2 tablespoons olive oil and 1 tablespoon sumac. Arrange on baking sheet, roast 35-40 minutes until golden and cooked through.
3While chicken roasts, heat remaining olive oil in large pan over medium-low. Add onions and remaining salt; cook 25-30 minutes, stirring occasionally, until deeply caramelized.
4Stir remaining sumac into onions, cook 2 minutes until fragrant. Remove from heat.
5Warm flatbreads in oven 2-3 minutes. Tear or cut into large pieces, spread on serving platter.
6Spoon caramelized onion mixture evenly over bread. Arrange roasted chicken pieces on top.
7Sprinkle toasted pine nuts and chopped parsley over everything. Serve immediately with lemon wedges.

Source: llm-generated