Chicken Musakhan on Pita with Sumac and Walnuts

👨‍🍳 Method

For the Caramelized Onion

1. 1
   Heat the oil in a pot and fry the onion over medium heat 20 minutes, stirring, until it is deep brown.

   StovePot

   💡Onion caramelizes with patience: over medium heat it reaches deep brown in about half an hour, over low heat it takes close to an hour, and over high heat it burns at the edges before it softens. A pinch of salt at the start draws out its liquid, and when it starts to stick, add a tablespoon of water and scrape the bottom.

To assemble

1. 2
   Preheat the oven to 200°C (390°F).

   ⚙ Preheating the OvenOven

   💡Put things in the oven only once it's reached temperature, after the heating light has gone off: an oven that hasn't reached temperature changes baking times, and the bake burns outside or stays underbaked.
2. 3
   Add the sumac, cumin, turmeric, salt and black pepper to the onion in the pot and stir.

   Stove
3. 4
   Add the chicken pieces and fry 5 minutes on each side. Add a little water, cover and cook 35 minutes, until the chicken is tender.

   StoveLid
4. 5
   Arrange the pitas in a baking dish.

   Baking pan
5. 6
   Spread half the caramelized onion over the pitas.
6. 7
   Arrange the chicken pieces on top and cover with the rest of the onion.
7. 8
   Bake 20 minutes, until the chicken is browned and the pitas are crisp at the edges.

   ⚙ BakingOvenBaking pan

   💡Check by the cue (until…), not just the clock: every oven bakes a little differently.
8. 9
   Sprinkle the walnuts and parsley on top and serve hot.