Serves: 4 rolls
Prep Time: ~15 minutes • Cook Time: ~20 minutes
Ingredients:
- 4 pieces chicken breast (about 500 g), skin-on if possible
- 4 large saj breads
- 3 onions, thinly sliced
- 2 tablespoons olive oil
- 1 teaspoon ground sumac
- 1 teaspoon ground allspice
- ½ teaspoon ground cinnamon
- Salt & pepper, to taste
- ¾ cup pine nuts, toasted
- Fresh coriander or parsley leaves
Method:
- Preheat oven to 200°C (390 °F). Place the chicken on a baking tray, season with salt & pepper, roast for ~20 minutes until cooked through. Shred when cooled slightly.
- Meanwhile, in a skillet heat the olive oil, add the sliced onions, sauté on medium-low for about 10 minutes until soft and translucent. Mix in sumac, allspice, cinnamon, salt & pepper and cook for another 2 minutes.
- Stir the shredded chicken into the fragrant onion-spice mixture.
- Warm the saj bread. Place each flatbread on a sheet of foil or baking paper, spoon roughly a quarter of the chicken-onion mixture onto the centre. Sprinkle toasted pine nuts and fresh herbs.
- Roll up each flatbread tightly into a “roll”. If you like, you can press them lightly in a hot dry skillet for 1-2 minutes to crisp slightly the outside. Serve warm.
Tip: For extra flavour, drizzle a little lemon juice over each roll before serving.
