MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Mussakhan (Roast Chicken w/Sumac & Red Onions)
Categories: Poultry, Citrus, Herbs, Vegetables
Yield: 4 servings

2 lb Bone-in, skin-on thighs &
- drumsticks
1 lg Lemon; juiced (4 tb)
4 tb Extra-virgin olive oil; more
- to serve
1 1/2 tb Sumac; more to serve
4 cl Garlic; crushed
1/2 ts Ground cumin
1/2 ts Ground allspice
-+ ts ground cinnamon
Salt & ground pepper
1 lg Red onion; halved, thin
- sliced
2 tb Pine nuts
Naan or Arabic taboon bread;
- to serve
Coarse chopped fresh parsley
- leaves; to serve

Slash the flesh of each piece of chicken diagonally a
few times, around 3/4" apart, and then place the meat in
a large bowl or plastic container. Add the lemon juice;
3 tablespoons olive oil; 1 1/2 tablespoons sumac; the
garlic, cumin, allspice and cinnamon; and 1 1/2
teaspoons salt and 1/4 teaspoon pepper. Rub the mixture
into the meat. Add the red onion and toss to coat. Cover
and transfer to the refrigerator to marinate, 1 to 3
hours.

When you are ready to cook the chicken, heat the oven to
375 degrees. Transfer the meat, onion slices and any
juices to a baking sheet and roast until the juices run
clear when the chicken pieces are pierced at their
thickest part, about 40 minutes. Once the chicken is
cooked, cover the baking sheet tightly in foil and set
aside while you prepare the toppings.

In a small skillet, cook the pine nuts in the remaining
1 tablespoon olive oil over low heat, stirring
occasionally, until golden brown, about 2 minutes, then
transfer to a paper towel to drain.

To serve, heat the naan or taboon bread in the oven
until toasted and warmed and transfer to a platter.
Arrange the chicken and red onion on top. Finish with a
smattering of pine nuts, sumac and chopped parsley.
Drizzle any remaining roasting juices so they soak into
the bread, then drizzle with a little more olive oil.

Recipe from: Yasmin Khan

Adapted by: Mayukh Sen

Yield: 4 servings

RECIPE FROM: https://cooking.nytimes.com

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