Palestinian Musakhan with Sumac Chicken
Roasted chicken and sweet sumac onions served over olive-oil-soaked taboon bread with pine nuts.
Equipment
- Large skillet
- Roasting pan
- Chef's knife
- Small baking sheet
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
Instructions
Cook the onions:
- Heat 2 tablespoons olive oil in a large skillet over medium-low heat. Add the onions and a pinch of salt.
- Cook for 25 to 30 minutes until deeply softened and golden. Stir in 2 tablespoons sumac and the allspice.
Roast the chicken:
- Heat the oven to 425°F. Rub the chicken with the remaining olive oil, lemon juice, remaining sumac, salt, and pepper.
- Arrange the chicken on a roasting pan and roast for 35 to 40 minutes until browned and cooked through.
Assemble:
- 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.
- Serve hot with extra lemon and sumac.
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.
Nutrition
Calories: 660kcalCarbohydrates: 50gProtein: 42gFat: 34gSaturated Fat: 8gCholesterol: 150mgSodium: 780mgFiber: 6gSugar: 12g