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Per serving
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- 1
Season and roast the chicken
Preheat the oven to 400°F. Pat the chicken thighs dry and set them on a baking sheet. In a small bowl, stir together 2 tablespoons of the olive oil, 1 tablespoon of the sumac, 1 teaspoon of the allspice, 1/2 teaspoon salt, and the black pepper. Rub this all over the chicken, getting it under the skin where you can. Roast for 35 to 40 minutes, until the skin is browned and the juices run clear.
- 2
Caramelize the onions
While the chicken roasts, halve and thinly slice the onions. Warm the remaining olive oil in a large skillet over medium heat, add the onions, and cook slowly, stirring now and then, for about 20 to 25 minutes until deeply soft and jammy. Don't rush it and don't let them crisp — you want silky, not fried.
- 3
Spice the onions
Stir the cumin, cinnamon, the remaining 1 teaspoon allspice, remaining 1 teaspoon salt, and 1 tablespoon of the sumac into the onions. Cook another 2 to 3 minutes so the spices bloom, then pour in any chicken juices from the baking sheet for extra flavor. Taste and adjust.
- 4
Toast the pine nuts
In a small dry pan over medium-low heat, toast the pine nuts, shaking often, for 2 to 3 minutes until golden. Watch closely — they go from perfect to burnt fast.
- 5
Assemble the musakhan
Lay the flatbread on a baking sheet and spread the spiced onions generously over each piece, leaving a small rim. Set a piece of chicken on top of each, scatter with pine nuts, and dust with the remaining sumac. Slide under the broiler or into the hot oven for 3 to 5 minutes, just until the bread edges crisp. Serve hot — and eat it with your hands, the way it's meant to be eaten.
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Musakhan (Palestinian Sumac Chicken)
Created by: SpiceRouteCooks
Ingredients
- 3 lb bone-in skin-on chicken thighs
- 1/2 cup olive oil
- 4 yellow onions
- 3 tbsp sumac
- 1 tbsp ground cumin
- 2 tsp allspice
- 1/2 tsp ground cinnamon
- 1 tsp black pepper
- 1 1/2 tsp salt
- 1/3 cup pine nuts
- 4 flatbread
Instructions
- Season and roast the chickenPreheat the oven to 400°F. Pat the chicken thighs dry and set them on a baking sheet. In a small bowl, stir together 2 tablespoons of the olive oil, 1 tablespoon of the sumac, 1 teaspoon of the allspice, 1/2 teaspoon salt, and the black pepper. Rub this all over the chicken, getting it under the skin where you can. Roast for 35 to 40 minutes, until the skin is browned and the juices run clear.
- Caramelize the onionsWhile the chicken roasts, halve and thinly slice the onions. Warm the remaining olive oil in a large skillet over medium heat, add the onions, and cook slowly, stirring now and then, for about 20 to 25 minutes until deeply soft and jammy. Don't rush it and don't let them crisp — you want silky, not fried.
- Spice the onionsStir the cumin, cinnamon, the remaining 1 teaspoon allspice, remaining 1 teaspoon salt, and 1 tablespoon of the sumac into the onions. Cook another 2 to 3 minutes so the spices bloom, then pour in any chicken juices from the baking sheet for extra flavor. Taste and adjust.
- Toast the pine nutsIn a small dry pan over medium-low heat, toast the pine nuts, shaking often, for 2 to 3 minutes until golden. Watch closely — they go from perfect to burnt fast.
- Assemble the musakhanLay the flatbread on a baking sheet and spread the spiced onions generously over each piece, leaving a small rim. Set a piece of chicken on top of each, scatter with pine nuts, and dust with the remaining sumac. Slide under the broiler or into the hot oven for 3 to 5 minutes, just until the bread edges crisp. Serve hot — and eat it with your hands, the way it's meant to be eaten.