“Musachen”- roasted chicken with sumac and caramelized onions on a flatbread

• 8-10 chicken drumsticks

• 5 big onions, sliced

• 1 cup olive oil

• 2 tbsp. Sumac

• 1 tbsp. salt

• 1 tbsp. Baharat

• ½ tsp. ground coriander

• ½ tsp. allspice

• ⅓  tsp. Black pepper

• 2 tbsp. Lemon juice

• 2 tbsp. Pine nuts, lightly roasted

1. Heat the oven to 380°.

2. Cook the chicken in salted hot water for 25 minutes. Drain and reserve 2 cups of the stalk. 

3. Mix all of the spices. Use half to rub the chicken with and 2 tbsp. oil

4. Meanwhile, heat the rest of the oil and fry the onions till golden brown. Take out the onion to drain

5. Add the chicken and the rest of the spices to the chicken. . Fry for 40 minutes, on low heat.

6. When the chicken is brown, transfer the chicken to a baking pan. Add some of the chicken stalk.

7. Brown the chicken for 15 minutes in the oven. Take out and assemble

   Assembling the dish:

8. Spread half of the onions and sauce on a flat bread.

9. Top with the chicken pieces  and the rest of the onions.

10. Garnish with pine nuts and serve with a  lemony herb salad and tahini.