Chicken Musakhan with Sumac – Gluten-free version

👨‍🍳 Method

To assemble

1. 1
   Season the chicken with most of the sumac, the cinnamon, salt and black pepper and let rest 1 hour.
2. 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.
3. 3
   Heat part of the olive oil in a large pot.

   StoveLarge pot
4. 4
   Add the onion to the hot oil and fry for 15 minutes, stirring, until the onion is soft and golden.

   ⚙ Adding to the hot fat and fryingStove

   💡Add by cooking time: what needs long (onion, carrot, meat) goes in first, and what burns fast (garlic, dry spices) goes in last, only until fragrant.
5. 5
   Add a tablespoon of what's left of the sumac to the onion and stir.

   Stove
6. 6
   Lay the gluten-free bread in a baking pan, and scatter half the onion over them.

   Baking pan
7. 7
   Lay the chicken on top, drizzle it with the rest of the olive oil and cover with the rest of the onion.
8. 8
   Bake about 60 minutes, until the chicken is done.

   ⚙ BakingOvenBaking pan

   💡Check by the cue (until…), not just the clock: every oven bakes a little differently.
9. 9
   Scatter the pine nuts on top and serve.