Sumac Chicken Flatbread Rolls — Chicken Musakhan Rolls
Palestinian sumac-and-onion chicken folded into warm taboon flatbread rolls, brushed with olive oil, baked until crisp, and served with pickled turnip and yogurt.
Categories
Nutrition per Serving
Ingredients
For 2 servings
Instructions
Prep
Cut 440g chicken thighs into 2cm pieces, season with 1 tsp salt and 0.5 tsp pepper. Thinly slice 400g yellow onion. Toast 20g pine nuts in a dry pan until fragrant, set aside. Gather sumac, allspice, cinnamon, flatbreads, olive oil, pickled turnip, yogurt, and lemon.
Sear
Heat oven to 200C. Heat 60ml olive oil in a large wide pan over medium-high for 1 minute. Add chicken in a single layer, sear 5 minutes turning once until deeply golden on both sides. Transfer to a plate.
Saute
Lower heat to medium, add sliced onion with 0.5 tsp salt to the same pan. Cook 8 minutes stirring every 2 minutes until soft and amber. Stir in sumac, allspice, and cinnamon, cook 30 seconds until fragrant.
Build
Return chicken with resting juices to the pan, cook 2 minutes over medium heat until just cooked through. Taste and adjust seasoning.
Wrap
Lay each of the 4 flatbreads flat on a work surface. Spoon one quarter of the chicken-onion mixture along the centre of each, leaving a 3cm border. Roll tightly into a log, place seam-side down on a parchment-lined tray.
Bake
Brush rolls with remaining 20ml olive oil. Bake at 200C for 8 minutes until the bread is crisp and deep golden. Remove from oven.
Crisp and plate
Transfer rolls to plates. Scatter toasted pine nuts and 1 tsp sumac over the tops. Serve alongside 30g pickled turnip, 60g yogurt, and a lemon wedge per person.
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