A MEAL YOU CAN MAKE
Sumac chicken flatbreads
Soft onions, tangy sumac and roasted chicken on warm flatbread.
About 78 minutes · 2 servings · Hob · large lidded pan · Fan oven · large roasting dish · knife · board · measuring tools
Open guided recipe →Check off each action, expand the help you need and keep track of your cooking timers. You can cook this meal on its own.
Ingredients · 2 servings
- 400g Boneless chicken thighs, 3 cm pieces
- 300g Onion, thinly sliced
- 2 tsp Sumac
- 0.5 tsp Ground allspice
- 30ml Olive oil
- 2 whole Flatbreads
- 20g Pine nuts
- 10g Parsley, chopped
- 0.5 whole Lemon, wedges
Allergens: Wheat/gluten and pine nuts; check bread for milk. Check all ingredient labels; brands and substitutions can change allergens. Check ingredient packets and any substitutions.
Estimated nutrition per serving
~629 kcal · 51g protein · 47g carbohydrate · 28g fat.
Calculated from ingredient references. Brands, swaps, portions and cooking losses change the result.
The method
Get everything ready
Slice onions and chop parsley before handling chicken. Toss chicken with half the oil, half the sumac and allspice in a roasting dish. Wash hands and raw-chicken utensils.
Set the oven
Set the oven to 190°C fan. Clear a shelf and leave room for air around the tray.
Let the oven heat
Allow about 10 minutes, then check the oven indicator shows 190°C fan. Extend this wait if necessary.
Put the dish in the oven
Use dry oven gloves to place the prepared dish on the cleared shelf. Set the cooking timer after closing the door.
Roast the chicken
Roast until the chicken colours and the thickest pieces pass the probe check; extend if necessary. Use a clean probe in the thickest part: at least 70°C for 2 minutes (or 75°C for 30 seconds). Check every portion. Without a probe, cut the thickest part: it must be steaming hot, with no pink flesh and clear juices. If not ready, keep cooking and check again.
Check: Use a clean probe in the thickest part: at least 70°C for 2 minutes (or 75°C for 30 seconds). Check every portion. Without a probe, cut the thickest part: it must be steaming hot, with no pink flesh and clear juices. If not ready, keep cooking and check again.
Soften the onions
Warm remaining oil over medium-low heat. Stir onions often until soft and lightly golden. Add remaining sumac near the end. Transfer to a clean bowl.
Toast the nuts
Wipe the pan and toast pine nuts over medium-low heat, stirring constantly until pale golden. Remove immediately so residual heat does not burn them.
Get everything ready
Warm flatbreads following their packet instructions. Spread with sumac onions, then add the cooked chicken and its hot roasting juices.
Check and serve
Finish with pine nuts, parsley and lemon wedges. The traditional dish uses taboon bread and often bone-in chicken; this is a home adaptation.
Check: Confirm all earlier doneness checks before serving. A timer alone cannot confirm food is ready.
Make the kitchen ready again
Switch off heat that is no longer needed. Put leftovers in shallow containers for prompt cooling. Let hot equipment become safe to handle, then wash the pan, tray and utensils before the next dish. Allow longer if needed.
Cooling, storing & reheating
Divide leftovers into small portions, cool and refrigerate within 1–2 hours. Keep your fridge at 0–5°C. Eat within 48 hours or freeze promptly. Defrost in the fridge and use within 24 hours of fully defrosting. Reheat only once, until steaming hot throughout. Follow any stricter pack instructions.
Owner-reported kitchen testing covers this recipe at 2 and 4 servings.
Preparation: about 15 min · Cooking: about 46 min. The total also allows for preheating, resting and clearing up. Four portions can need extra batches and time.
Recipe background and sources
Palestinian musakhan-inspired · boneless adaptation. Morsilo’s quantities and instructions are our own development version. Reference recipes can use different amounts and methods.
Reference photos, when shown, illustrate the dish; they do not show a kitchen-tested Morsilo result.