Musakhan Chicken Thighs

These succulent chicken thighs laid on top of fragrant caramelised onions and soft flatbreads make for a delicious dinner.

SERVES: 4 (2 flatbreads each)

For the chicken:

• 8 Rangitikei Boneless Skinless Chicken Thighs
• 1 lemon, juiced
• 1 tablespoon sumac
• 1 tablespoon baharat
• 1 clove garlic, crushed
• ¼ cup olive oil

For the onions:

• 2-3 large white onions, sliced
• 1 tablespoon sumac

To serve:

• 8 small flatbreads, toasted
• ¼ cup pine nuts, toasted
• Mint or flat leaf parsley, to serve

Place the chicken thighs in a mixing bowl and add the lemon juice, sumac, baharat, garlic and olive oil. Season generously with salt & pepper and toss to combine. Set aside to marinate for at least 30 minutes, or even overnight.

While the chicken is marinating, add a splash of oil to a large frypan over medium-high heat. Add the onions and sauté for about 20 minutes, until softened and golden. Sprinkle with the remaining sumac and stir through, cooking for 30 seconds until fragrant.

Pre-heat the oven to 220°C. Nestle the chicken thighs into the onions and place in the oven to roast for 20 – 25 minutes. Then, switch the oven to grill for 5 extra minutes until the chicken is golden and lightly charred on top.

Arrange your toasted flat breads on a platter and top with the onions and chicken. Sprinkle over the toasted pine nuts & mint to serve.

 

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QUICK 2 INGREDIENT FLATBREADS

• 250g self-raising flour
• 250g thick Greek yogurt

METHOD

Combine the flour and yoghurt together in a bowl and leave to rest for 10 minutes.

Divide the dough into 8 sections and roll into balls. Working one at a time, roll each dough ball out, using a little oil to prevent sticking. Cook in a frypan over high heat for about 20 – 30 seconds each side, until golden and cooked through.