Sumac Chicken Flatbread Sandwich — Chicken Musakhan Sandwich
Levantine-Palestinian sandwich of sumac-and-onion shaved chicken with caramelised onions, pine nuts, and toum folded into warm taboon flatbread.
Categories
Nutrition per Serving
Ingredients
For 2 servings
Instructions
Prep
Thinly slice 400g chicken thighs against the grain. Mix with 2 tsp sumac, 1 tsp allspice, 0.5 tsp cinnamon, 0.5 tsp Aleppo pepper, 2 grated garlic cloves, 20ml olive oil, and 1 tsp salt. Rest 5 minutes at room temperature. Thinly slice 300g yellow onion. Toast 20g pine nuts.
Saute
Heat 40ml olive oil in a wide skillet over medium-high for 1 minute. Add onion with 0.5 tsp salt, cook 9–10 minutes stirring every 2 minutes until soft and amber. Stir in 2 tsp sumac and 0.5 tsp allspice, cook 30 seconds. Transfer to a plate.
Sear
Wipe skillet clean, heat over medium-high for 1 minute. Sear marinated chicken in a single layer for 5 minutes, turning once, until deeply caramelised and just cooked through.
Wrap
Brush 2 taboon breads with remaining 30ml olive oil, warm in a dry pan over medium for 30 seconds per side until pliable. Lay each flat, spread 20g toum across centre in a 5cm strip with 3cm border at bottom. Layer chicken, warm onions, scatter pine nuts and parsley. Fold bottom edge up, fold sides in, roll tightly into a sealed sandwich.
Plate
Slice each sandwich on the diagonal and plate with 1 lemon wedge alongside.
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