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.
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.