Musakhan

By Feelgoodfoodie · 90 min

Ingredients

Instructions

1. Preheat the oven to 400°F and line a baking sheet with parchment paper.
2. Pat the chicken legs dry and set them on the lined sheet. Rub on 1 tablespoon of 7 spice, 1 teaspoon of salt and 1 tablespoon of sumac, with 2 tablespoons of olive oil, working the spices under the skin.
3. Bake for 40 minutes, until the skin is crisp and the chicken reaches an internal temperature of 165°F.
4. While the chicken bakes, heat ¼ cup of olive oil in a large non-stick skillet over medium heat. Add the 4 chopped yellow onions and cook, stirring now and then, for about 25 minutes until lightly golden.
5. Stir the remaining 7 spice, salt and sumac into the onions and cook for 5 more minutes until fragrant.
6. Set the flatbreads on a large baking sheet and divide the onion mixture among them, spreading it but leaving a small border. Top each with one cooked chicken leg and sprinkle with the pine nuts.
7. Broil until the edges of the flatbreads begin to brown and toast, 3 to 5 minutes.
8. Serve with lemon slices and fresh parsley if you like.

Summarized from Feelgoodfoodie's video. Watch it for the details.