In a large bowl, mix together chicken, sumac, spices, salt and pepper. Refrigerate and let marinate for at least 30 minutes, or preferably for several hours.
Preheat oven to 350 degrees F. Heat the olive oil in a large skillet over medium high heat. Add the chicken, a few pieces at a time, and brown on both sides. Remove to a plate and set aside.
Add the onions to the skillet and saute, stirring often, until the onions are cooked down adn beginning to brown, 15-25 minutes.
Line the bottom of a baking dish large enough to hold the chicken and onions with a sheet of lavash bread. Spread half the onions over the bread, then place chicken over the onions. Top the chicken with the remaining onions. Cove the whole dish with the remaining sheet of lavashbread, tucking in the sides to seal the chicken in. Sprinkle the lavash bread with water to lighly moisten.
Place the baking dish in the oven and bake for 1 1/2 to 2 hours, or until the chicken is cooked through (an insta read thermometer inserted should register 180 degrees F.) If the bread starts to burn, cover it lightly with aluminum foil.
Remove the dish from the oven and let it rest for 10 minutes. Remove and discard the top bread and serve thechicken in its dish.
Originally Submitted
10/19/2011
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You can add this Musakhan (Palestinian sumac-scented roast chicken) recipe to your own private DesktopCookbook.
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