Musakhan-Style Chicken & Sumac Onion Flatbread Plate

Per serving

Calories

1,053

Protein

66 g

Carbs

105 g

Fat

41 g

Fibre

9 g

Vitamins and minerals, % of a day’s needs

• Iron42%
• Vitamin D1%
• B1220%
• Zinc36%
• Magnesium35%
• Omega-320%

Worked out from the ingredients. How we work out our numbers

Ingredients

• 300 g Chicken breast
• 320 g Flatbread
• 300 g Red onion
• 40 ml Olive oil
• 12 g Sumac
• 30 g Pine nuts
• 120 ml Chicken stock
• 20 ml Lemon juice
• 15 g Fresh parsley
• 3 g Ground cumin
• 1 tsp Salt
• 1 g Black pepper

Method

1. 1

   Slice the 300g of red onion as thinly as you can manage and cut the 300g of chicken breast into strips about 2cm wide. Chop the 15g of fresh parsley and keep it aside for serving.

2. 2

   Toast the 30g of pine nuts in a dry wide pan over medium heat for 2 minutes, moving them constantly, until they are golden. They burn in seconds once they colour, so tip them out of the pan as soon as they are done.

3. 3

   Add 25ml of the olive oil to the same pan over medium heat and cook the sliced onion for 8 minutes, stirring now and then, until it has collapsed to about a third of its volume and turned sweet and soft with no bite left.

4. 4

   Push the onions to one side, raise the heat to medium-high, add the chicken strips and cook for 5 minutes, turning once, until no pink remains at the thickest point. Stir the onions back through with the 12g of sumac, 3g of ground cumin, 1 teaspoon of salt and the 1g of black pepper.

5. 5

   Pour in the 120ml of chicken stock and the 20ml of lemon juice and simmer over medium heat for 3 minutes, until the liquid has thickened enough to cling to the onions rather than pool in the pan.

6. 6

   Tear the 320g of flatbread across 2 plates and trickle the remaining 15ml of olive oil over it. Spoon the chicken and onions on top so the bread takes up the sauce, then scatter the toasted pine nuts and the chopped parsley over.