Ingredients
- Large red onions 2, peeled and thinly sliced
- Spinneysfood Sumac 2 tbsp
- Spinneysfood Ground Cumin 2 tsp
- Ground allspice 2 tsp
- Spinneysfood Ground Cinnamon 1 tsp
- Lemon 1, zested and juiced
- Spinneysfood Mediterranean Extra Virgin Olive Oil 6 tbsp
- Spinneysfood Fine Sea Salt To taste
- Spinneysfood Black Pepper Freshly ground, to taste
- Spinneysfood Bone-in Chicken Drumsticks and Thighs 1½kg, skin on
- Arabic flat breads 2 large
- Pine nuts 2 tbsp, toasted
- Spinneysfood Fresh Parsley A handful, chopped
- Lemon To serve, wedges
Given the cook-at-home nature of Spinneys and natural variations in ingredients, nutritional information is approximated."
Cheat’s chicken musakhan
Arabic 15 Mins Prep · 60 Mins Cook
- Place the sliced onions in a large bowl with the sumac, spices, lemon zest and juice, olive oil, salt and pepper. Toss the chicken in the onion mixture and marinate for at least 15 minutes (or overnight for a deeper flavour).
- Preheat the oven to 180°C, gas mark 4.
- Spread the chicken and onion onto a lined baking tray and roast for 1 hour until the chicken is golden and cooked through. Baste the chicken regularly with its own juices.
- Serve on top of the warm flat bread, scatter with the pine nuts, parsley and an extra squeeze of lemon.