Sumac Roast Chicken and Bread Bake: Sami Tamimi’s Fattet Musakhan with Cucumber Avocado Salad – Recipe
Fattet musakhan, a celebration of two beloved Palestinian dishes, takes centre stage here, bringing together crisp bread, creamy yoghurt, sumac-spiced onions, tender chicken and fragrant olive oil in one rich and comforting dish. Alongside, the salad brings a welcome freshness, with crisp cucumber, creamy avocado and bright acidity cutting through the richness of the chicken. Together, they make a beautifully balanced meal, bringing the generous, communal spirit of Palestinian cooking to the table.
Fattet Musakhan
Fattet musakhan is a fusion of two dishes – sumac chicken, and crisp flatbread with tahini and yoghurt – brought together into one generous meal.
Prep 10 min
Cook 1 hr 10 min
Serves 4
4 pitta (160g), cut into 5cm chunks
75ml olive oil,plus extra for serving
Salt and black pepper
1½ tsp ground cumin
1½ tbsp sumac, plus extra for sprinkling
¼ tsp ground cinnamon
¼ tsp ground allspice
800g boneless skinless chicken thighs
2 tbsp lemon juice
30g pine nuts
1 large red onion, peeled and thinly sliced (250g net)
5g flat-leaf parsley, roughly chopped
For the yoghurt sauce
400g greek-style yoghurt, to serve
40g tahini
1 garlic clove peeled and crushed
2 tsp lemon zest
2 tbsp lemon juice
¾ tsp salt
Heat the oven to 190C (170C fan)/375F/gas 5. Put the pitta on a tray lined with greaseproof paper, add a tablespoon of olive oil and an eighth of a teaspoon of salt, and mix well. Spread the bread out in one even layer and roast for 10 minutes, turning once halfway, then remove and leave to cool. Turn up the oven to 220C (200C fan)/425F/gas 7.
Put all the spices in a small bowl and mix well. Put the chicken in a large bowl with two tablespoons of oil, half the spice mix, the lemon juice, a teaspoon of salt and a good grind of black pepper. Mix well, then spread out on a second paper-lined baking tray. Roast for about 15 minutes, until the chicken is cooked through. Remove from the oven and set aside – keep any juices that have collected in the tray (pour these over the finished dish). When the chicken has cooled slightly, shred the meat into long strips and return to the tray.
Meanwhile, put the remaining two tablespoons of oil in a large saute pan on a medium heat. Add the pine nuts and cook, stirring constantly, for two to three minutes, until golden. Transfer to a bowl lined with kitchen paper, leaving the oil in the pan.
Put the onion and three-quarters of a teaspoon of salt in the hot oil left in the pan and cook, stirring occasionally, for about 15 minutes on a medium heat, until the onions are completely soft and pale golden (but not caramelised). Mix in the remaining spice mix and some black pepper, until the onions are completely coated.
To make the yoghurt sauce, mix all the ingredients in a medium bowl.
To assemble the dish, arrange the pitta in one layer on a large platter or in a deep bowl. Spoon half the yoghurt sauce on top, scatter over half the chicken pieces, followed by half the onions. Repeat with the remaining yoghurt, chicken and onion, then pour all the tray juices around the bread. Garnish with the pine nuts, parsley, a good sprinkle of sumac and drizzle of olive oil.
Cucumber And Avocado Salad
Fresh, simple and wonderfully refreshing, this brings together avocado and cucumber for a lovely contrast of textures. The bright dressing adds freshness and acidity, making it the perfect accompaniment to rich dishes. I love salads like this, because they’re uncomplicated yet full of character.
Prep 10 min
Cook 15 min
Serves 4
3 ripe avocados (350g),peeled and stoned
3 tbsp lemon juice
300g cucumber (about 4-6 mini cucumbers or 1 large cucumber)
1 little gem lettuce, cut into large chunks
3-4 spring onions(70g), trimmed and thinly sliced
3 tbsp olive oil
Red chilli flakes, or your favourite hot sauce, to serve (optional)
Cut the avocado flesh into 1cm cubes and put in a large bowl. Add the lemon juice and stir gently.
Peel the cucumber in alternating strips, then cut into bite-size pieces and put in the avocado bowl. Add the lettuce, spring onion, olive oil and a teaspoon of salt, then fold everything together until the avocado turns creamy and coats the salad, while most of the avocado remains in chunks.
Transfer the salad to a platter and finish with a sprinkle of chilli, if using.