This is a simplified version of a traditional Palestinian dish, where chicken is delicately flavoured with soft spices like cinnamon and allspice, and sharpened with sumac, enhanced with thin slices of lemon and onion, and marinated overnight with chicken stock. It is then sprinkled with Za’atar and slow cooked in the oven.
 
The tart sumac balances the sweet caramelized onions in this roast chicken and flatbread dish, traditionally baked in a wood-fired oven called a taboon. M’Sakhan literally means “warming the bread”.
 
When tender, remove from the oven and finish with pine nuts and parsley. Add some more sumac or za’atar if you like.
 
Try serving with warm pita bread, and a garlicky yoghurt sauce, or with tabouli, couscous or rice.
 
All dinner packs contain the correct amount of spices for a meal for four people and contain a shopping list and full recipe.  The chilli comes in a seperate pack for heat as desired.
 
Ingredients: garlic, allspice berries (rosted and ground) Ceylon cinnamon, sumac, cracked black pepper,salt, pine nuts, zatar spice mix (sumac, toasted sesame seeds, thyme, majoram and oregano, salt).