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Palestinian musakhan with roasted chicken, caramelized onions, sumac, pine nuts, and taboon bread.

Palestinian Musakhan with Sumac Chicken

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Roasted chicken and sweet sumac onions served over olive-oil-soaked taboon bread with pine nuts.
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Prep Time 25 minutes
Cook Time 1 hour 5 minutes
Total Time 1 hour 30 minutes
Servings: 4 servings
Course: Main Course
Cuisine: Palestinian
Calories: 660
Ingredients Equipment Method Nutrition Notes

Ingredients
 
 

Chicken and Onions
  • 2 lb bone-in chicken thighs skin on
  • 4 large yellow onions thinly sliced
  • 1/4 cup olive oil divided
  • 3 tbsp ground sumac divided
  • 1 tsp ground allspice
  • 1 large lemon juiced
  • 1/2 cup pine nuts toasted
  • 4 piece taboon or pita breads warmed

Equipment

  • Large skillet
  • Roasting pan
  • Chef's knife
  • Small baking sheet

Method
 

Cook the onions:
  1. Heat 2 tablespoons olive oil in a large skillet over medium-low heat. Add the onions and a pinch of salt.
  2. Cook for 25 to 30 minutes until deeply softened and golden. Stir in 2 tablespoons sumac and the allspice.
Roast the chicken:
  1. Heat the oven to 425°F. Rub the chicken with the remaining olive oil, lemon juice, remaining sumac, salt, and pepper.
  2. Arrange the chicken on a roasting pan and roast for 35 to 40 minutes until browned and cooked through.
Assemble:
  1. Brush the breads with a little of the chicken pan juices. Spread the sumac onions over them and top with the chicken and pine nuts.
  2. Serve hot with extra lemon and sumac.

Nutrition

Calories: 660kcalCarbohydrates: 50gProtein: 42gFat: 34gSaturated Fat: 8gCholesterol: 150mgSodium: 780mgFiber: 6gSugar: 12g

Notes

  • Cook the onions slowly for the deepest sweetness.
  • Toast the pine nuts carefully; they brown quickly.
  • Keep bread, onions, and chicken separate if making ahead.