Mousakhan chicken thighs on tortilla bread
Preparation time : 80 min Ingredients : 18
Enjoy the authentic flavors of Arabic cuisine with this delicious recipe
Preparation time : 80 min Preparation time : 80 min 
Ingredients
6 Alyoum chicken thighs
3 tablespoons olive oil
2 tablespoons sumac
1 teaspoon ground cumin
1 teaspoon ground coriander
1 teaspoon salt
½ teaspoon black pepper
4 cloves garlic, minced
Juice of 1 lemon
3 large red onions, thinly sliced
3 tablespoons olive oil
1 teaspoon sumac
½ teaspoon salt
½ teaspoon black pepper
4-6 L’usine plain tortilla breads
¼ cup pine nuts, toasted
Extra sumac for garnish
Extra olive oil for drizzling
Instructions
- In a large bowl, mix olive oil, sumac, cumin, coriander, salt, black pepper, garlic, and lemon juice.
- Add the chicken thighs and coat them well in the marinade. Let them marinate for at least 30 minutes (or overnight for deeper flavor).
- Preheat the oven to 200°C (400°F).
- Place the chicken thighs skin-side up on a baking sheet. Roast for 35-40 minutes, until golden and crispy. You can broil for the last 5 minutes for extra crispiness.
- While the chicken bakes, heat olive oil in a pan over medium heat.
- Add the sliced onions and cook slowly, stirring often, for 15-20 minutes until soft and golden.
- Stir in sumac, salt, and black pepper, then remove from heat.
- Lightly toast the L’usine tortilla bread in a dry pan until crisp.
- Spread a generous layer of the sumac onions over the tortilla.
- Place a roasted chicken thigh on top.
- Sprinkle with toasted pine nuts and extra sumac for flavor.
- Drizzle with a little olive oil and serve warm!