Roast Chicken with Onion and Sumac Flatbread (M'sakhan) Recipe | SAVEUR

Roast Chicken with Onion and Sumac Flatbread (M'sakhan)

Roast Chicken with Sumac Flatbread (M'sakhan)

Tart sumac balances sweet caramelized onions in a roast chicken and flatbread dish traditionally baked in a wood-fired oven called a taboon.

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Ariana Lindquist

Tart sumac balances sweet caramelized onions in a roast chicken and flatbread dish traditionally baked in a wood-fired oven called a taboon. This recipe first appeared in our December 2013 issue along with Nancy Harmon Jenkins' article Heart of Palestine.

Roast Chicken with Onion and Sumac Flatbread (M'sakhan)
Tart sumac balances sweet caramelized onions in this roast chicken and flatbread dish traditionally baked in a wood-fired oven called a taboon.
serves 4

Ingredients

1 12 cups flour, plus more
1 tsp. kosher salt, plus more to taste
34 cup water, heated to 115°
1 12 tsp. sugar
1 (14-oz.) package active dry yeast
1 (3 12-4-lb.) chicken, quartered
Freshly ground black pepper, to taste
34 cup olive oil, plus more for greasing
12 cup ground sumac
12 tsp. ground allspice
12 tsp. ground cinnamon
2 large yellow onions, minced
12 cup chicken stock
2 tbsp. unsalted butter
1 cup slivered almonds

Instructions

Whisk flour and salt in a bowl. Combine water, sugar, and yeast in the bowl of a stand mixer fitted with a hook; let sit until foamy, about 10 minutes. With the motor running, slowly add flour mixture; mix until dough forms, about 3–4 minutes. Cover with plastic wrap; set in a warm place until doubled in size, about 1 hour.
Divide dough into 2 balls. Transfer to a lightly greased baking sheet; cover with a damp towel and set aside 45 minutes. Toss chicken with 13 cup oil, 3 tbsp. sumac, half each the allspice and cinnamon, 13 of the onions, plus salt and pepper in a bowl; set aside 20 minutes.
Heat oven to 425°. Heat a 12" heatproof skillet over medium-high heat. Season chicken with salt and pepper; cook, flipping once, until browned, 6–8 minutes. Arrange skin side up, and add stock; bake until chicken is cooked, 25–30 minutes. Transfer chicken to a plate; keep warm. Transfer pan drippings to a bowl; set aside.
Add remaining oil to skillet; place over medium heat. Add remaining onions; cook until golden, 25–30 minutes. Stir in remaining sumac, allspice, and cinnamon, plus salt and pepper; transfer to a bowl. Wipe skillet clean and melt butter over medium-high heat. Add almonds; cook until golden, 3–5 minutes.
Increase oven to 475°. Working with 1 ball dough at a time, roll into a 10" disk about 18" thick. Transfer to a parchment paper-lined baking sheet. Brush dough with reserved pan drippings and spread half the onion mixture over dough, leaving a 12" border. Bake until bread is puffed and golden brown, 8–10 minutes. To serve, cut bread into wedges and place on 4 plates. Arrange chicken over flatbread, sprinkle with almonds, and drizzle with any remaining pan juices.

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