How to make it

  • Whisk all the ingredients for the marinade in a bowl.
  • Place the chicken thighs in a freezer bag and pour in the marinade. Zip the bag and mix well to ensure the chicken is well coated.
  • Keep aside in the refridgerator for about an hr to 2hrs.
  • Preheat oven to 400 degree F.
  • Line a roasting pan with aluminium foil, place the chicken and pour the left over marinade from the freezer bag all over the chicken.
  • Bake till almost done. (about 10minutes each side , that also depends on the size of piece and the oven you are using)
  • In the meanwhile, slice the onions thinly.
  • Heat Olive oil in a pan. Fry the onions.
  • Add the salt,pepper and sumac. Continue frying till it turns a dark brown i.e. until it caramelises.
  • Once the chicken is done remove the pieces from the roasting dish.
  • Coat the flat bread (on both sides) in the chicken juices in the pan .
  • Place the flat bread individually in the same roasting dish.
  • Place a piece of the chicken on each bread. (Idea is that each person gets the bread and a piece of chicken in a serving. So it helps if the bread and chicken pieces are around the same size.)
  • Reduce the temperature in the oven to 350 degrees F and place the pan back for about 5-7mins..just until the sides of the bread start to become crisp. This is just to let the bread soak in the liquid from the chicken.
  • While that is in the oven, toast the pine nuts in a pan.
  • Assembling for individual serving:
  • In a plate, place one flat bread topped with one grilled chicken (the way it was in the oven)
  • Layer with loads of caramelised onions.
  • Sprinkle toasted pine nuts.
  • Enjoy!!

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