Savory Middle Eastern Musakhan with Sumac Chicken Wraps

A traditional Palestinian delight

North African infused chicken wraps with caramelized onions and vibrant sumac

1 h 45 min
4
Intermediate

Ingredients

For the Chicken

1½ lbs chicken thighs

boneless, skinless

2 tbsp olive oil

2 tbsp ground sumac

1 tsp salt

½ tsp black pepper

For the Onion Mixture

3 large onions

thinly sliced

⅓ cup olive oil

2 tbsp ground sumac

1 tsp salt

For the Wraps

4 large flatbreads

ideally taboon or naan

2 tbsp pine nuts

toasted

2 tbsp fresh parsley

chopped

For the Accompaniments

Lemon wedges

Preparation

Marinating the Chicken

Cut the Chicken

Cut chicken thighs into bite-sized pieces.

Combine Marinade

In a bowl, combine olive oil, sumac, salt, and pepper.

Marinate Chicken

Add chicken pieces and coat well.

Let it marinate for at least 30 minutes.

Preparing the Onion Mixture

Heat Oil

Heat olive oil in a pan over medium heat.

Cook Onions

Add sliced onions, cooking until caramelized, about 15 minutes.

Ensure the onions do not burn; stir frequently.

Season Onions

Stir in ground sumac and salt, cook an additional 2 minutes.

Prepare onions ahead of time and store them in the refrigerator.

Cooking Process

Cooking the Chicken

Sauté marinated chicken on medium-high heat until golden brown and cooked through.

Use medium-high heat for best browning.

Assembling the Wraps

Spread onion mixture over flatbreads, top with chicken, toasted pine nuts, and parsley.

Warming the Wraps

Heat assembled wraps in a preheated oven at 350°F (175°C) for 5-7 minutes until warm.

Use a moderate oven temperature to avoid drying out the bread.

Plating & Serving