Delicious Sumac Chicken Pitas (Musakhan recipe!) Ready in 30 Mins!

yogurt

🥗Healthier: Greek yogurt

💰Cheaper: sour cream

Greek yogurt provides a thicker consistency with fewer calories.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Canola oil is less expensive and has a neutral flavor.

Preheat oven to 425°F.

In a baking tray, season 2 lbs of chicken thighs with 2-3 tablespoons of olive oil, juice of half a lemon, salt, freshly cracked black pepper, 1 teaspoon of dried oregano, and 1.5 to 2 teaspoons of sumac on one side.

Flip the chicken over and season the other side with ground cumin and ground coriander.

Bake chicken in the oven for 20-25 minutes until the internal temperature reaches 165°F.

While chicken is baking, peel and slice 4 large onions into thin slices.

In a skillet, add the sliced onions with 1/2 cup of olive oil and a pinch of salt, cooking over medium heat for 15-20 minutes until caramelized.

Once the onions are caramelized, add 2 tablespoons of balsamic glaze and 2 tablespoons of sumac, tossing everything together and setting aside.

Prepare almonds by soaking them in hot water for 30 minutes to remove skins, then slice them.

In a frying pan, melt salted butter and toast the sliced almonds over medium heat until golden, being careful not to burn them.

Once the chicken is done and cooled, thinly slice it and set aside.

In the skillet with caramelized onions, add the sliced chicken and toss everything together, covering with a lid to warm through.

Sprinkle finely chopped parsley and toasted almonds on top of the chicken and onion mixture.

Serve the chicken and onion mixture over warm pita bread, garnishing with more balsamic glaze, parsley, and almonds.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens