Msakhan

Ingredients

TABOON BREAD

2 teaspoons instant yeast

1 teaspoon white sugar

3 cups all-purpose flour

1 cup warm water

1/4 cup olive oil

1 1/2 teaspoon salt

SPICED ONIONS

4 yellow or red onions, chopped small

¾ cup extra virgin olive oil

2 tablespoons sumac

1 teaspoon cumin

1 teaspoon salt

½ teaspoon black pepper

1 teaspoon 7 spice

1 tablespoon pomegranate molasses

CHICKEN

6 pieces bone-in skin-on chicken legs

¼ cup extra virgin olive oil

2 teaspoons salt

1 tablespoon sumac

1 tablespoon minced garlic

1/8 teaspoon cinnamon

1 teaspoon black pepper

1 tablespoon 7 spice

1/8 teaspoon cardamom

juice of half a lemon

OTHER

chopped parsley

toasted pine nuts

more pomegranate molasses

Directions

MAKING THE BREAD

To a large mixing bowl, add the milk and water. Sprinkle the instant yeast on top. Whisk together.

To the same bowl, add the all-purpose flour, olive oil, salt, and the proofed yeast. Using a stand mixer fitted with the hook attachment, mix until the dough comes together and then knead for 1 minute. You can also use a rubber spatula or wooden spoon to bring the dough together and then knead by hand just by folding it for a 1 minute.

Transfer the dough to an oiled bowl and cover with saran wrap and then a warm damp towel. Place in a warm place until double in size, about 1 hour to an hour and a half.

MAKE THE ONIONS

Heat a pot over medium heat and add the olive oil.

Once the oil is hot, add the onions and cook down for about 10 minutes, stirring occasionally.

Season the onions with sumac, cumin, salt, black pepper, and 7 spice. Mix together.

Continue to cook for another 40 to 45 minutes, until completely caramelized and softened.

Add a drizzle of pomegranate molasses and mix in. Set the onions aside.

BAKE THE CHICKEN

Preheat oven to 450°F.

To a small bowl, make the marinade. Combine olive oil, salt, sumac, minced garlic, cinnamon, black pepper, 7 spice, cardamom, and lemon juice.

Add the chicken legs to a baking tray or sheet pan. Cover evenly with the marinade all over and under the skin.

Bake for 45 to 55 minutes until golden brown and the skin is crispy and fully cooked on the inside. As it bakes in the oven, use a brush to baste it in the juices on the baking tray. If it is browning too much, cover with foil and let it keep cooking until done.

ASSEMBLY

Take the chicken juices and brush the bread very generously with it.

Spread the caramelized onions on the bread.

Add a piece of chicken on top.

Sprinkle sumac on top, pomegranate molasses, pine nuts, and chopped parsley to enjoy!

Notes

https://moribyan.com/msakhan/