What else can I make with these ingredients?
This recipe may contain allergens
Tavuk Döner
Medium 5 hr~380 kcal 8/10
🍗
Sumac Chicken Tray Bake
This Middle Eastern-style tray bake roasts chicken with onion and sumac into a tangy main.
Easy⏱️ 1 hr 24 min📖 1 min readServes 4~304 kcal🌍 Middle Eastern🌍 Full translation
15 min prep 54 min cook 15 min rest
- #High Protein
- #Baked
Keeps the screen on · step-by-step guide · built-in timer
Timeline
Total 1 h 24 min- Prep15 min
- Resting/Marinating15 min
- Cooking54 min
Ingredients
4 servings
Quick:
- 700 g Chicken thighs
- 4 Onions
- 2 tbsp(~30 ml) Sumac
- 4 tbsp(~60 ml) Olive oil
- 4 Lavash
- 2 tbsp(~30 ml) Pine nuts
- 0.5 tsp(~2.5 ml) Seven spice or allspice
- 1 tbsp(~15 ml) Lemon juice
- 1 tsp(~5 ml) Salt
- 0.5 tsp(~2.5 ml) Black pepper
What else can I make with these ingredients?
Instructions
- 1
Marinate the chicken thighs with sumac (1 tbsp), olive oil (1 tbsp), seven spice, salt, and black pepper; rest for 15 minutes.
15 min15:00 - 2
Slice the onions thinly into half-moons; saute in a wide pan with olive oil (2 tbsp) for 10 to 12 minutes until soft, add the remaining sumac (1 tbsp), and turn for 1 minute.
12 min12:00 - 3
Lay the lavash on a baking tray; spread half of the sauteed onions evenly over it and arrange the marinated chicken thighs on top.
- 4
Drizzle the remaining onion and olive oil mixture over the chicken, then sprinkle with the final olive oil (1 tbsp) and lemon juice.
- 5
Bake in a 200°C preheated oven for 35 to 40 minutes; once the top browns, you may move it under the top grill for the last 5 minutes.
40 min40:00 - 6
Toast the pine nuts in a dry pan for 2 minutes until golden, scatter them over the tray from the oven, and serve wrapped in lavash.
2 min02:00
💡 Tip: Use sumac generously; it is the signature of musakhan. If possible, choose Palestinian olive oil or a good early harvest Aegean oil, since the onions release flavor into the lavash as they soften in the oil.
🍽️ Serving suggestion: Serve with plain yogurt, tahini salad, or cold ayran; wrapping the chicken in lavash and eating by hand is traditional.
Good sources
Approximate vitamin / mineral assessment based on the recipe's ingredients. For precise nutrition tracking, consult a doctor or dietitian.
- Protein source
Nutrition (per serving)
~304
kcal calories
25
g protein
10
g carbs
17
g fat
Protein 34%Carbs 14%Fat 52%
GI 6 · Low GIGL 1 · Low GL
5.1g
Sugar
3.5g
Fiber
740.6mg
Sodium
4.2g
Saturated fat
Approximate values, derived from ingredient amounts using USDA FoodData Central and TÜBİTAK Turkish Food Composition Database. Actual values can vary by roughly ±20% depending on cooking method, brand, and portion size. For diet or medical conditions, consult a dietitian or doctor.
Estimated satiety (per serving)
7/10Strong satiety, counts as a main meal
This recipe may contain allergens
- Gluten
- Tree nuts
Allergens are derived automatically from the ingredient list, covering the main groups of the EU-14 food allergen standard (gluten, milk, eggs, peanuts, tree nuts, soy, seafood, sesame, celery, mustard). Cross-contamination (shared kitchen equipment, shared surfaces) isn't tracked, if you have a serious allergy, review the full ingredient list yourself and ask about preparation.
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FAQ
How many servings does Sumac Chicken Tray Bake make?
This recipe serves 4.How long does Sumac Chicken Tray Bake take?
Prep 15 minutes, cooking 54 minutes, including 15 minutes of passive resting; 84 minutes in total.Is Sumac Chicken Tray Bake difficult?
This recipe is rated easy.How many calories does Sumac Chicken Tray Bake have?
Approximately 304 kcal per serving. Protein: 25g, carbs: 10g, fat: 17g.Which allergens does Sumac Chicken Tray Bake contain?
This recipe contains Gluten, Tree nuts. Check it against your dietary needs.Which cuisine does Sumac Chicken Tray Bake belong to?
This recipe belongs to Middle Eastern cuisine.How many ingredients does Sumac Chicken Tray Bake need?
This recipe needs 10 ingredients.Is Sumac Chicken Tray Bake filling?
Satiety bar per serving is 7/10; strongly filling, works as a main meal. The score is based on protein, fiber and the satiety index.
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