Musakhan (sumac-spiced chicken)

Name: Musakhan (sumac-spiced chicken) recipe
Yield: 6
Ingredients: 6 x 360g chicken marylands, patted dry with paper towel; 2 tsp seven spice (baharat spice mix); Zest of 1 lemon, plus 1/3 cup (80ml) lemon juice; 1/2 cup (125ml) extra virgin olive oil; 1kg onions, chopped; 120g good-quality sumac; 1/4 tsp chilli flakes; 4 pieces Lebanese bread; Chopped flat-leaf parsley leaves, toasted pine nuts & toasted almond slivers, to serve

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Sunday roasts don't get much better than this.

6 x 360g chicken marylands, patted dry with paper towel
2 tsp seven spice (baharat spice mix)
Zest of 1 lemon, plus 1/3 cup (80ml) lemon juice
1/2 cup (125ml) extra virgin olive oil
1kg onions, chopped
120g good-quality sumac
1/4 tsp chilli flakes
4 pieces Lebanese bread
Chopped flat-leaf parsley leaves, toasted pine nuts & toasted almond slivers, to serve

Method

1.

Preheat oven to 180°C. Arrange chicken skin-side up in a deep oven-proof baking dish. Scatter over spice and zest. Season chicken skin liberally and set aside.
2.

Place oil in a medium heavy-based saucepan over high heat. Add onion and cook, stirring, for 5-6 minutes until softened. Remove from the heat and stir in sumac, chilli, lemon juice and 1 tbs salt. Scatter onion mixture evenly over chicken and bake for 45-50 minutes until chicken is cooked through. Remove from the oven and keep warm. Switch oven to grill and set the temperature to high.
3.

Arrange Lebanese bread over the base and side of a baking tray. Place cooked chicken on top of bread and scatter over onion mixture (use some of the juices from the baking dish, to retain flavours, but not too much as to make bread soggy). Place under the grill on the middle shelf of the oven for 5-6 minutes, until there is colour on the chicken and some crunch to the bread. Serve with chopped parsley, toasted pine nuts and slivered almonds.