lunch · dairy-free
Sumac chicken and onion flatbreads
Roasted chicken thighs and slowly softened red onions seasoned with sumac, piled on warm flatbreads with toasted pine nuts. A Palestinian classic that is tangy and rich.
- Time
- 40min
- Steps
- 5
Ingredients
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Allergens
Contains wheat and tree nuts.
Worked out from the ingredient names, so it can miss what a brand adds or what a factory handles. Swaps change it too. Always read the labels, and if an allergy is serious, check every product. Allergies, food safety and our disclaimer.
Shopping list
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Equipment
You'll need: Oven.
Helpful, not essential: Kitchen thermometer.
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Method
-
1
Heat the oven to 220°C (425°F). Season the chicken with half the salt, a little of the sumac and 1 tablespoon of the oil, then roast until it reaches 74°C (165°F).
-
2
Slice the onions thin and cook them in the remaining oil over medium heat for about 15 minutes, until soft.
-
3
Stir the rest of the sumac and salt into the onions. Toast the pine nuts in a separate pan.
-
4
Warm the flatbreads and spread them with the sumac onions.
-
5
Slice the chicken, arrange it on top and scatter over the pine nuts.
