Collected Foods kitchen recipe.

Chicken Musakhan Warm Spice Finish: Clear technique, spice-forward flavor, weeknight-friendly. Collected Foods Saigon Cinnamon is the flavor driver.

Serves: 4

Why this spice: A pinch of Collected Foods Saigon Cinnamon warms the onion–sumac base of this musakhan-style tray without turning it sweet.

Ingredients

• 4 bone-in, skin-on chicken thighs (about 2 lb)
• 3 large yellow onions, thinly sliced
• 1/4 cup olive oil, plus more for finishing
• 2 Tbsp sumac
• 1 tsp Collected Foods Saigon Cinnamon
• 1 tsp ground allspice
• 1 tsp kosher salt, plus more to taste
• 1/2 tsp black pepper
• 2 flatbreads or thick pita, warmed
• 1/4 cup toasted pine nuts
• Handful fresh parsley, chopped
• Lemon wedges, to serve

Directions

1. Toss onions with 3 Tbsp oil, half the sumac, cinnamon, allspice, salt, and pepper. Spread in a roasting pan.
2. Rub chicken with remaining oil and spices. Nestle on the onions, skin side up.
3. Roast at 425°F for 35–40 minutes until skin is deep gold and onions are soft and jammy.
4. Warm flatbreads. Spoon onion juices over bread, top with chicken, remaining sumac, pine nuts, and parsley.
5. Finish with a drizzle of olive oil and lemon. Serve family-style.

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