Middle Eastern in origin, this dish is simple to make and taste great, but even better it's really fun to say. The "U" after the "M" isn't prominent. So it's "MMMMM-saken" Our favorite way to enjoy this was to pull the chicken from the bone and eat the onions, chicken, and pine nuts folded in the pita.
8 chicken legs or thighs
1/3 c. olive oil
6 cloves garlic, minced
1 tsp. sumac
Salt & Pepper to taste
2 large onions, sliced
2 Tbsp. olive oil
2 tsp. sumac powder
1 tsp. salt
Pepper to taste
1/4 c. pine nuts, toasted
Combine the chicken legs or thighs, the olive oil, garlic, sumac, juice of 1 lemon, and salt and pepper. Let sit in the fridge for 1 hour before cooking.
Preheat oven to 400. In a large pan over medium high heat cook the chicken on two sides until slightly golden in spots. Add the chicken and the marinate from the bag to as cookie sheet with sides. Bake at 400 for 30 minutes.
Meanwhile, in the same pan you cooked the chicken in add 2 tablespoons olive oil. When hot add the onions and turn the heat to medium. Cook, stirring frequently, until soft. Add the sumac, salt, and pepper. Keep cooking over medium heat until caramelized.
When the chicken is cooked remove the pan from the oven and place the chicken in a separate dish. Place a pita in to the drippings in the pan and then flip over to coat both sides. Repeat with remaining pitas. Once coated place all the pitas on cookie sheet and top with the chicken.
Return to the oven and bake until the bread is toasty, mine took about 10 minutes.
Remove and top with caramelized onions and toasted pine nuts.