Recipe: Appetizing Arabic style chicken with sumac, onions and walnuts

Recipe: Appetizing Arabic style chicken with sumac, onions and walnuts Delicious, fresh and tasty.

Arabic style chicken with sumac, onions and walnuts. Great recipe for Arabic style chicken with sumac, onions and walnuts. A robustly flavoured dish with onions and sumac (it adds that delicious tanginess to the chicken). Not only does it taste great, it's also quite simple to prepare.

Naan or Arabic taboon bread, for serving.

Coarsely chopped fresh parsley leaves, for serving.

Rub the mixture into the meat.

You can cook Arabic style chicken with sumac, onions and walnuts using 17 ingredients and 9 steps. Here is how you cook that.

Ingredients of Arabic style chicken with sumac, onions and walnuts

1. Prepare of whole chicken legs , skinless.

2. It’s of olive oil.

3. It’s of pita bread.

4. Prepare of yellow onions ,finely sliced.

5. It’s of coriander leaves ,chopped.

6. It’s of walnuts.

7. It’s of sumac.

8. You need of butter for greasing the baking pan.

9. It’s of Ingredients for marinade:.

10. You need of garlic , grated.

11. You need of olive oil.

12. You need of sumac.

13. You need of all spice.

14. It’s of cinnamon powder.

15. Prepare of paprika.

16. Prepare of lemon juice.

17. It’s of salt.

Finish with a smattering of pine nuts, sumac and chopped parsley.

Remove the bread and transfer to a large serving platter.

For the preparation of the chicken, I personally always use a whole chicken and fry it as a whole or cut it into the individual parts.

The flatbread then absorbs the delicious gravy and is then topped with the caramelized sumac onions.

Arabic style chicken with sumac, onions and walnuts step by step

1. Marinate the chicken pieces in the marinade ingredients for one hour or overnight..

2. Grease an ovenproof dish with butter..

3. Tear the pita breads into pieces and line the dish; keep balance pieces aside..

4. Remove the chicken pieces from the marinade and place on the pita bread..

5. To the remaining marinade add 1/4 cup olive oil,sliced onions,coriander leaves, sumac,walnuts and salt to taste. Toss together and layer it on the chicken legs..

6. Cover with the remaining pita pieces and bake in a preheated oven @ 180 degree centigrade for 40 minutes..

7. If the bread gets too much colour, cover the dish with aluminium foil..

8. Remove and serve warm..

9. Crush the crisp pita pieces and garnish on the chicken for added texture..

While the chicken is roasting, work on the onions.

Cook over medium-low heat, stirring occasionally.

Musakhan is sometimes referred to as a national dish of Palestine.

It is simple, comforting, uses few ingredients, yet complex and captivating in taste.

Caramelized onions, tart sumac, olive oil, spices, crunchy pine nuts and roasted chicken on flatbread, makes this recipe a true winner.