Chicken Musakhan

Instructions

1. 1

   Preheat the oven to 200 °C (400 °F). Weigh 190 g of raw boneless chicken thigh meat. Coat it with the 18 g of lemon juice, 1 g of sumac and 6 g of the 16 g of oil.

2. 2

   Slice the 220 g of onion. Heat the remaining 10 g of oil in a skillet, add the onion and 30 ml of water. Cover and cook for 20 minutes over low heat, then uncover, add 1 g of sumac and cook for 10 more minutes, stirring.

3. 3

   While the onions cook, place the chicken and all its marinade in a small dish. Roast for 30 to 35 minutes, until cooked through, turning halfway.

Recipes written and tested in writing by the Mizen editorial team. Photos are illustrative.