Baked Chicken with Onions, Sumac and Allspice (Musakhan)

Ingredients

• 1500 gChicken
• 1500 gOnion
• 120 mlOlive oil
• 30 gSumac
• 2.5 gAllspice
• 200 gFlatbread
• 30 gPine nut
• 10 gSalt
• 2 gPepper
• 200 gYogurt

Instructions

1. 1

   Preparation

   • Cut the chicken into 2 breasts, 2 thighs, 2 drumsticks and 2 wings. Season with salt and freshly ground pepper.
   • Preheat the oven to 175 °C (350 °F).
2. 2

   Sear and caramelize onions

   • Divide the 120 ml olive oil: heat 60 ml in a large deep pot and brown the chicken on all sides over medium heat for about 20 minutes. Remove and set aside.
   • Add the remaining 60 ml oil and cook the thinly sliced onions over medium-low heat until translucent and golden, about 35 minutes, stirring occasionally.
   • Add the sumac and ground allspice and cook for 2 minutes to combine flavors.
3. 3

   Assemble and bake

   • Line a 23 x 33 cm baking dish with the flatbread so the bottom is covered.
   • Spoon half the onions over the bread, arrange the chicken on top, then cover with the remaining onions and juices.
   • Bake until the chicken is golden and nearly falling from the bone, about 1½ hours.
4. 4

   Finish

   • Toast the pine nuts in a pan with a little olive oil until golden, about 2–4 minutes.
   • Sprinkle the toasted pine nuts over the finished dish and serve with plain yogurt.