Musakhan-Style Sumac Chicken with Onions

This authentic Levantine classic uses skinless chicken thighs, extra sumac, and whole wheat flatbread to provide a balanced meal rich in high-quality protein.

Ingredients

Calories next to each ingredient are for that ingredient across the whole recipe (4 servings), not per serving.

• 780 g (1.7 lbs) boneless, skinless chicken thighs · 1123 kcal in the whole recipe
• 4 medium onions, sliced (400 g) · 160 kcal in the whole recipe
• 1 tbsp olive oil (15 g) · 133 kcal in the whole recipe
• 4 small whole wheat pitas (192 g) · 503 kcal in the whole recipe
• 2 tsp pine nuts (10 g) · 69 kcal in the whole recipe
• 2 tbsp lemon juice (30 g) · 7 kcal in the whole recipe
• 3 cloves garlic, minced (12 g) · 18 kcal in the whole recipe
• 2 tbsp ground sumac, 1 tsp ground allspice, salt, black pepper

Method

1. Marinate skinless chicken thighs with half of the olive oil, minced garlic, lemon juice, half of the sumac, allspice, salt, and black pepper.

   

2. Sauté the sliced onions with the remaining olive oil over medium heat for 8-10 minutes until soft, then mix in the remaining sumac.

   

3. Place the marinated chicken and sumac onions in a baking dish and roast in a preheated oven at 200°C (400°F) for 25-30 minutes until fully cooked, while dry-toasting pine nuts in a pan.

   

4. Warm the whole wheat pitas, top each with roasted sumac onions and chicken thighs, sprinkle toasted pine nuts over the top, and serve warm.

   

A Besly kitchen recipe — portions, macros and step photos by Besly.