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Msakhan
Course
Dinner, Main Course
Prep Time
1
hour
hour
Cook Time
2
hours
hours
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!