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Musakhan translates to 'heated up' in Arabic. It is a dish of Sumac seasoned chicken, on a bed of caramelized onions, atop a flatbread. Our version blends lentils with the chicken and adds eggplant to make this traditional dish more plant-forward.
3 Tbsp (45 mL) canola oil
2 lbs (1 kg) yellow onions, sliced thin
3 Tbsp (45 mL) smoked paprika
¼ cup (60 mL) sumac
1 Tbsp (15 mL) nutmeg
4 cups (1 L) eggplant, medium dice
10 cauliflower flatbreads, 5” rounds
1.5 lbs (750 g) whole red lentils, cooked
2 lbs (1 kg) shredded chicken thigh
1 cup (250 mL) garlic, roasted and pureed
⅔ cup (150 mL) lemon zest
2 Tbsp (30 mL) pine nuts
1 ½ cups (625 mL) parsley, finely chopped
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