Palestinian musakhan chicken flatbreads with sumac onions
Roast chicken on soft flatbreads layered with sumac onions soaked in the cooking juices. A rich, tangy feast.
- Time1 hr 20
- LevelMedium
- Costabout £1.52 a head
- Oven200°C (180°C fan)
Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.
Ingredients
Tick what you need to buy. It goes on your shopping list.
Method
- 1
Rub the chicken with 2 tbsp oil, 1 tbsp sumac, the allspice, cinnamon and half the salt. Leave for 20 minutes.
20 min - 2
Heat the oven to 200°C (180°C fan). Roast the chicken in a tin for 35 minutes until golden.
35 min - 3
Meanwhile, fry the onions in 3 tbsp oil with the remaining salt for 20 minutes, until very soft and sweet. Stir in the remaining sumac and the lemon juice.
20 min - 4
Toast the pine nuts in a dry pan for 2 minutes.
- 5
Lay the flatbreads on a tray, top with onions and the chicken, and spoon over the roasting juices.
- 6
Bake for 8 minutes until the edges crisp. Scatter with pine nuts and serve with the yoghurt.
8 min
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.