Musakhan: Palestinian Sumac Chicken
A signature Palestinian dish featuring tender chicken thighs roasted with caramelized onions, sumac, and warming spices, served on crispy flatbread. Topped with toasted pine nuts for a perfect balance of flavors and textures.
- Total time
- 45 min
- Servings
- 4
- Calories
- 685
- Protein
- 48g
Ingredients
- 8 pieces bone-in, skin-on chicken thighs
- 4 large yellow onions, thinly sliced
- 3 tablespoons ground sumac
- ½ cup olive oil
- 4 cloves garlic cloves, minced
- 1 teaspoon ground allspice
- 1 teaspoon salt
- ½ teaspoon black pepper
- 4 pieces flatbread (taboon or pita)
- ¾ cup toasted pine nuts
- ¼ cup fresh parsley, chopped
Instructions
- 1
Preheat oven to 425°F (220°C). Pat chicken thighs dry and season generously with salt and pepper.
- 2
In a small bowl, combine sumac and allspice; set aside.
- 3
Heat olive oil in a large 14-inch roasting pan or cast iron skillet over medium-high heat. Sear chicken thighs skin-side down for 5-6 minutes until golden. Transfer to a plate.
- 4
In the same pan, add sliced onions and reduce heat to medium. Cook for 8-10 minutes, stirring occasionally, until onions become soft and golden brown.
- 5
Add minced garlic and cook for 1 minute until fragrant. Stir in the sumac and allspice mixture.
- 6
Return chicken thighs skin-side up to the pan, nestling them into the onions. Transfer to preheated oven and roast for 20-25 minutes until chicken reaches 165°F (74°C) internally.
- 7
Warm flatbread in the oven during the last 3-4 minutes of cooking, or briefly on a dry skillet.
- 8
Arrange warm flatbread on a large serving platter. Top with the caramelized onions and any pan juices.
- 9
Arrange roasted chicken thighs on top of the onions. Scatter toasted pine nuts and fresh parsley over everything. Serve hot.
Tools you’ll need
- 14-inch cast iron skillet or roasting pan
- instant-read meat thermometer
- cutting board
- chef's knife
- wooden spoon
- small mixing bowl
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