Musakhan – Gluten-free version

👨‍🍳 Method

To assemble

1. 1
   Cut the onion into thin rings.

   KnifeCutting board
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 the olive oil in a large pot.

   StoveLarge pot
4. 4
   Add the onion to the hot oil and fry 5–8 minutes, stirring now and then, until the onion is soft and translucent and starts to turn golden at the edges. If it browns too fast, lower the heat.

   ⚙ 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 the sumac, cinnamon, salt and black pepper to the onion and stir.

   Stove
6. 6
   Lay the gluten-free bread in a baking pan, and spread a generous layer of the onion on each gluten-free bread.

   Baking pan
7. 7
   Lay the chicken on top.
8. 8
   Bake about 45 minutes, until the chicken is golden.

   ⚙ 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.