Musakhan (Sumac Roast Chicken)

Name: Musakhan (Sumac Roast Chicken)
Prep time: 55 min
Cook time: 50 min
Total time: 105 min
Yield: 4 servings
Cuisine: Middle Eastern
Ingredients: 4 thighs bone-in skin-on chicken thighs; 4 large yellow onions, thinly sliced; 4 tbsp ground sumac; 1 tsp ground allspice; 1/2 tsp ground cinnamon; 1/2 tsp ground cumin; 1/2 tsp black pepper; 2 tsp kosher salt; 1/2 cup olive oil; 4 rounds taboon bread or thick pita; 1/4 cup pine nuts, toasted; 1/4 cup fresh flat-leaf parsley, chopped

105 minMediumServes 4580 cal/serving

Middle EasternDinnerOvenHigh ProteinLow CarbDairy-FreeLow-SodiumPork-FreeAlcohol-FreeCorn-Free

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Ingredients

4 thighs bone-in skin-on chicken thighs
4 large yellow onions, thinly sliced
4 tbsp ground sumac
1 tsp ground allspice
1/2 tsp ground cinnamon
1/2 tsp ground cumin
1/2 tsp black pepper
2 tsp kosher salt
1/2 cup olive oil
4 rounds taboon bread or thick pita
1/4 cup pine nuts, toasted
1/4 cup fresh flat-leaf parsley, chopped

Instructions

1

Mix together half the 4 tbsp ground sumac, the 1 tsp ground allspice, 1/2 tsp ground cinnamon, 1/2 tsp ground cumin, 1/2 tsp black pepper, half the 2 tsp kosher salt, and 2 tablespoons of the olive oil to form a marinade. Rub the mixture all over the 4 thighs bone-in skin-on chicken thighs, including under the skin. Cover and refrigerate for at least 2 hours or overnight.
2

Preheat the oven to 425°F (220°C). In a large oven-safe skillet or roasting pan, warm the remaining 1/2 cup olive oil over medium heat. Add the 4 large thinly sliced yellow onions and the remaining salt and cook, stirring frequently, until the onions are very soft and deep golden brown, about 25-30 minutes. Stir in the remaining sumac and cook 2 more minutes.
3

Arrange the marinated chicken skin-side up on top of the caramelized onions. Roast in the oven until the skin is crispy and the chicken reaches an internal temperature of 165°F (74°C), about 35-40 minutes.
4

While the chicken roasts, warm the 4 rounds taboon bread or thick pita in the oven for the last 5 minutes of cooking.
5

Place the flatbread on a large platter. Spoon the caramelized onions over the bread, making sure to include all the pan juices. Set the roasted chicken on top. Scatter 1/4 cup toasted pine nuts and 1/4 cup chopped fresh flat-leaf parsley over everything and serve immediately.

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Questions

What is Musakhan (Sumac Roast Chicken)?

The quintessential Palestinian roast chicken dish: bone-in thighs roasted over a bed of deeply caramelized sumac-spiced onions and layered onto flatbread soaked in olive oil and chicken juices. Plan ahead: marinate the chicken for at least 2 hours or overnight. This reference files it under Middle Eastern dinner: made in the oven, rated medium and about 105 minutes start to finish.

What oven temperature does Musakhan (Sumac Roast Chicken) need?

For Musakhan (Sumac Roast Chicken), the oven is set to 425 F (about 220 C) in step 2. The longest stretch at that heat is 40 minutes, in step 3. The target internal temperature is 165 F (about 75 C), given in step 3. A probe thermometer removes the guesswork.

Is there a substitute for sumac in Musakhan (Sumac Roast Chicken)?

The entry for Musakhan (Sumac Roast Chicken) calls for 4 tbsp ground sumac. In its place: Lemon zest with a pinch of salt gives the same bright sourness. Add it at the end, as you would the sumac.

Can I use chicken breasts instead of chicken thighs in Musakhan (Sumac Roast Chicken)?

Yes, with care. Breasts dry out sooner: pull them at 165 F, which usually means a few minutes less than the thighs would take. As written, the entry for Musakhan (Sumac Roast Chicken) uses 4 thighs bone-in skin-on chicken thighs.

Does Musakhan (Sumac Roast Chicken) contain tree nuts?

Yes: 1/4 cup pine nuts, toasted. The full allergen list for this entry is gluten and tree nuts. Where the nuts are a garnish or a texture, toasted sunflower or pumpkin seeds stand in. Packaged ingredients vary by brand, so check labels if the allergy is serious.

Which part of Musakhan (Sumac Roast Chicken) can be done ahead?

Everything up to step 1. Step 1 is a built-in pause of overnight, or about 8 hours: "Cover and refrigerate for at least 2 hours or overnight." Do everything up to that point ahead of time and pick up at step 2 when you are ready to finish.

Serve it with

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