Middle Eastern · Dinner
Sumac Chicken Flatbread Rolls
Chicken Musakhan Rolls
Palestinian sumac-and-onion chicken folded into warm taboon flatbread rolls, brushed with olive oil, baked until crisp, and served with pickled turnip and yogurt.
$
12 minsPrep
23 minsCook
35 minsTotal
MediumLevel
Nutrition per serving
642Calories
38gProtein
32gFat
48gCarbs
8gSugar
6gFiber
720mgSodium
105mgChol
Goes well with
Pinot NoirPinot Noir — A medium-bodied red with so...
local
Palestinian sage teaPalestinian sage tea — A crisp, refreshi...
international
Instructions
1
Prep
Cut 440g chicken thighs into 2cm pieces, season with 1 tsp salt and 0.5 tsp pepper. Thinly slice 400g yellow onion. Toast 20g pine nuts in a dry pan until fragrant, set aside. Gather sumac, allspice, cinnamon, flatbreads, olive oil, pickled turnip, yogurt, and lemon.
2
Sear
Heat oven to 200C. Heat 60ml olive oil in a wide pan over medium-high for 1 minute. Add chicken in a single layer, sear 5 minutes turning once until deeply golden on both sides. Transfer to a plate.
3
Saute
Lower heat to medium, add sliced onion with 0.25 tsp salt to the same pan. Cook 9 minutes stirring every 2 minutes until soft and amber. Stir in sumac, allspice, and cinnamon, cook 30 seconds until fragrant.
4
Build
Return chicken with resting juices to the pan, cook 2 minutes over medium heat until just cooked through. Taste and adjust seasoning.
5
Wrap
Lay each of the 4 flatbreads flat on a work surface. Spoon the chicken-onion mixture evenly along the centre of each, leaving a 3cm border. Roll tightly into logs, place seam-side down on a parchment-lined tray.
6
Bake
Brush rolls with 20ml olive oil. Bake at 200C for 9 minutes until the bread is crisp and deep golden. Remove from oven.
7
Crisp and plate
Transfer rolls to plates. Scatter toasted pine nuts and a sprinkle of sumac over the tops. Serve alongside 60g pickled turnip, 60g yogurt per person, and a lemon wedge each.
Recipes use AI and Edamam. Always check for allergens before cooking. Spotted something wrong—email us at hello@grubplanit.com.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 440g (15.5 oz) boneless chicken thigh
- 1 tsp fine sea salt
- 0.5 tsp ground black pepper
- 400g (14.1 oz) yellow onion
- 80ml (5.4 tbsp) extra-virgin olive oil
- 6 tsp sumac
- 1 tsp ground allspice
- 0.5 tsp ground cinnamon
- 4 thin flatbreads
- 20g (0.7 oz) pine nuts
- 60g (2.1 oz) pickled turnip
- 120g (4.2 oz) full-fat plain yogurt
- 2 lemon wedges