Msakhan
Servings 8
Ingredients
**Taboon Bread:**
- 2 teaspoons instant yeast
- 1 teaspoon white sugar
- 3 cups all-purpose flour
- 1 cup warm water
- 1/4 cup olive oil
- 1 1/2 teaspoons salt
**Spiced Onions:**
- 4 yellow or red onions finely chopped
- 3/4 cup extra virgin olive oil
- 2 tablespoons sumac
- 1 teaspoon cumin
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 teaspoon 7 spice
- 1 tablespoon pomegranate molasses
**Chicken:**
- 6 pieces bone-in skin-on chicken legs
- 1/4 cup extra virgin olive oil
- 2 teaspoons salt
- 1 tablespoon sumac
- 1 tablespoon minced garlic
- 1/8 teaspoon cinnamon
- 1 teaspoon black pepper
- 1 tablespoon 7 spice
- 1/8 teaspoon cardamom
- Juice of half a lemon
**Other:**
- Chopped parsley
- Toasted pine nuts
- Additional pomegranate molasses
Instructions
**Making the Bread:**
- In a large mixing bowl, combine warm water, milk, and instant yeast. Mix well.
- Add all-purpose flour, olive oil, salt, and the proofed yeast. Use a stand mixer or knead by hand until the dough forms.
- Transfer the dough to an oiled bowl, cover with plastic wrap and a damp towel, and let it rise in a warm place for about 1 to 1.5 hours.
**Making the Onions:**
- Heat olive oil in a pot over medium heat.
- Add chopped onions and cook for about 10 minutes until softened.
- Season with sumac, cumin, salt, black pepper, and 7 spice. Cook for another 40-45 minutes until caramelized.
- Drizzle with pomegranate molasses and set aside.
**Baking the Chicken:**
- Preheat oven to 450°F.
- In a small bowl, combine olive oil, salt, sumac, minced garlic, cinnamon, black pepper, 7 spice, cardamom, and lemon juice.
- Coat chicken legs with the marinade and bake for 45-55 minutes until golden and crispy, basting with pan juices.
**Assembly:**
- Brush the bread generously with chicken juices.
- Spread caramelized onions on the bread.
- Place a piece of chicken on top.
- Sprinkle with sumac, pomegranate molasses, pine nuts, and chopped parsley. Enjoy!