Mussakhan (Roast Chicken With Sumac and Red Onions) #ImprovCooking

Welcome to #ImprovCookingChallenge. Find our group on Facebook if you're interested in joining in the fun; Nicole from Cookaholic Wife hosts our group! 

Today we're sharing recipes with sumac and yogurt! Sumac was new for me - I had to order some up from Amazon and wasn't quite sure what to expect!

This was a deliciously easy chicken dish - I love that everything marinates together and you just dump and bake! The bright citrus flavor comes through and makes a wonderful warm sandwich filling!

Improv Cooking Challenge: June 2021

Sumac & Yogurt

• Iranian Beef Stew with Yogurt Sauce from Pandemonium Noshery
• Persian Kebab Kubideh from Palatable Pastime
• A Healthy Salad With Sumac Yogurt Dressing from Sneha's Recipe
• Garlic and Herb Marinated Chicken from A Day in the Life on the Farm
• Mediterranean Chicken Gyro from Cookaholic Wife

Mussakhan (Roast Chicken With Sumac and Red Onions)

Ingredients

1 lb boneless skinless chicken breast or tenders

1/4 cup lemon juice

4 TBS extra-virgin olive oil, plus more for serving

1/4 cup Greek yogurt

1 ½ TBS sumac

1 TBS minced garlic

½ teaspoon ground cumin

½ teaspoon ground allspice

¼ teaspoon ground cinnamon

Sea salt and ground black pepper

1 large red onion (about 1 pound), halved and thinly sliced

Naan or other flatbread, for serving (optional)

Directions

1. Combine: lemon juice, olive oil, yogurt, sumac, minced garlic, cumin, allspice, cinnamon, and about 1/2 tsp salt, 1/4 tsp black pepper in a resealable container and add the chicken and sliced onions. Shake or stir to blend ingredients and coat the chicken at least 4 hours.
2. Preheat oven to 375 degrees when ready to bake.
3. Place chicken into a 2-quart baking dish and bake about 35-45 minutes, until chicken is cooked through.
4. Serve wrapped in flatbread, naan, or pita, etc. with additional yogurt and sumac if desired!

Recipe adapted from NY Times