Description
This sumac roasted chicken served on flatbread is a delightful dish that marries savory flavors with the tanginess of caramelized lemons.
Ingredients
Scale
- 1 whole chicken (cut into 6–8 pieces)
- ½ cup extra virgin olive oil (divided)
- 1 lemon (cut in half)
- 3 tbsp sumac (divided)
- 3 tsp 7-Spice (baharat) (divided)
- Kosher salt and fresh cracked black pepper
- ¼ cup pine nuts
- 2 large red onions (chopped, or use 3 medium-sized red onions)
- 3–6 flatbreads (Naan, Taboon or Greek Pita)
- 2 tbsp parsley, chopped
Instructions
- Prepare the chicken. Preheat your oven to 375F. Season the chicken with 2 tbsp olive oil, 1 1/2 tbsp sumac, 2 tsp bharat, kosher salt and black pepper. Arrange the chicken pieces on a parchment-lined baking tray, baking dish or in a braiser. Add 2 lemon halves (they will bake alongside the chicken and caramelize). Bake for 30-45 minutes. Depending on how large your chicken pieces are, you may need more or less time. Chicken is ready when the internal temperature is at least 175F.
- Toast the pine nuts. While the chicken is baking, toast the pine nuts. To a small pan, add 2 tbsp of olive oil and pine nuts. Toast on medium heat, swirling the pan constantly, for 2-3 minutes. The pine nuts should be golden brown. Be careful, they can burn quickly. Transfer to a paper towel-lined plate and set aside.
- Saute the onions. To a large frying pan, add 2-3 tbsp of olive oil and the chopped onions. Season with a generous pinch of kosher salt. Cook on medium heat until the onions have softened, for about 15-20 minutes. We don’t want the onions to caramelize too much, they should stay soft and pliable. Add 1 1/2 tbsp sumac and 1 tsp bharat to the onion mixture. Saute for another 5 minutes until fragrant. Set aside.
- Toast the flatbread. Place the flatbreads on a large baking pan or sheet and broil in the oven for 3-4 minutes. You’re looking to warm through and toast the flatbreads slightly, so they shouldn’t take on too much color.
- Assemble. Divide the onion mixture equally over the flatbreads and top with the cooked chicken pieces (you can keep the chicken pieces whole or shred them). Any leftover meat juices can also be drizzled on. Garnish with toasted pine nuts and chopped parsley.
- Serve. Serve the roasted chicken over the flatbread with a side of salad. Don’t forget the caramelized lemons, they will add a nice tang to the dish.
Notes
- 7-Spice (baharat) can vary in its composition, adjust according to taste.
- Make sure to keep a close eye on the pine nuts while toasting as they can burn quickly.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Main Dish
- Method: Oven Roasting
- Cuisine: Middle Eastern
Nutrition
- Serving Size: 1 flatbread with chicken
- Calories: 600
- Sugar: 2g
- Sodium: 800mg
- Fat: 40g
- Saturated Fat: 6g
- Unsaturated Fat: 24g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 35g
- Cholesterol: 150mg