Description
Delicious and crispy rolls filled with spiced chicken, onion, and nuts, garnished with pomegranate seeds and served with yogurt.
Ingredients
Scale
- 2 lbs Chicken thighs
- 4 tbsp Extra virgin olive oil (Divided, plus extra for brushing)
- 2 tbsp Lemon juice
- 2 tbsp Sumac (Divided)
- 1 tsp 7-Spice (Baharat) (Substitute equal parts cumin, coriander and cinnamon)
- to taste Kosher salt and Black pepper
- 2 Large red onions
- 2 tbsp Pine nuts
- 2 tbsp Parsley (Chopped)
- 1 Bundle Unleavened flatbreads (Markook) (See note)
- to taste Garnish with more pine nuts, sumac, pomegranate seeds, and chopped parsley
Instructions
- Season the chicken. Preheat your oven to 375F/190C. Season the chicken with 1 tablespoon olive oil, lemon juice, 1 tablespoon sumac, 1 teaspoon 7-spice (baharat), kosher salt, and black pepper. Arrange the chicken pieces on a parchment-lined baking tray, baking dish, or in a braiser.
- Bake. Bake the chicken thighs for 30-40 minutes until the chicken is cooked through. An instant-read thermometer should read 170F.
- Cook the onions. In a large sauté pan set on medium-low heat, cook chopped or sliced onions in 2 tablespoons of olive oil and a big pinch of salt for 15-20 minutes, until soft. Season with 1 tbsp sumac.
- Fry the pine nuts. To a small sauté pan, add the pine nuts and 1 tablespoon of olive oil. Fry on medium heat until lightly browned. Watch out, they burn quickly. Transfer toasted pine nuts to a plate lined with a paper towel.
- Shred the chicken. When the chicken is ready, set it aside to cool for 15 minutes then shred it into bite-sized pieces. Add the chicken to the pan with the cooked onions. Add the pine nuts (save a few for garnish) and the chopped parsley. Stir to combine. Taste the mixture and adjust the seasoning.
- Prepare the flatbread. Cut your flatbread into rectangles about 8”x10”. Place about ½ cup of chicken mixture on the 8” side. Roll the Markook up like you would a spring roll, by tucking in the sides and rolling tightly. Place the roll seam side down in an oiled baking tray or sheet. Repeat until you’re out of mixture or flatbread.
- Brush with oil. Brush the rolls with a little olive oil and bake in a preheated oven for 15-20 minutes until crispy and golden brown.
- Serve. Garnish with toasted pine nuts, chopped parsley, a sprinkle of sumac, and pomegranate seeds for sweetness. Serve the crispy rolls with yogurt or mint yogurt sauce.
Notes
- Markook is a type of thin flatbread. You can substitute with other flatbreads if needed.
- Prep Time: 20 minutes
- Cook Time: 1 hour
- Category: Main Dish
- Method: Baking
- Cuisine: Middle Eastern
Nutrition
- Serving Size: 1 roll
- Calories: 350
- Sugar: 2g
- Sodium: 500mg
- Fat: 20g
- Saturated Fat: 3g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 25g
- Cholesterol: 70mg