Musakhan (Sumac Chicken with Caramelized Onions)
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The Tale of Musakhan (Sumac Chicken with Caramelized Onions)
Considered Palestine's national dish, musakhan is roasted chicken over sumac-laced flatbread with caramelized onions, historically tied to the olive harvest season when fresh oil was abundant. Sumac, native to the region, gives it a signature tang, and it's long been documented as a Palestinian rural specialty.
Ingredients
Scale:· 6 servings
- 1 whole chicken, cut into pieces
- 6 large onions, thinly sliced
- 1/2 cup olive oil, divided
- 4 tablespoons ground sumac, divided
- 1 teaspoon ground allspice
- 1/2 teaspoon ground cinnamon
- 3 taboon or pita breads
- 1/2 cup toasted pine nuts
- Salt and pepper to taste
- Lemon wedges, to serve
Instructions
- 1Preheat the oven to 200C (400F).
- 2Heat half the olive oil in a large pan and slowly cook the sliced onions over medium-low heat for 25-30 minutes, stirring occasionally, until deeply softened and golden.
- 3Stir 3 tablespoons of the sumac, the allspice, and cinnamon into the caramelized onions, then season with salt and pepper.
- 4Rub the chicken pieces with the remaining olive oil, salt, pepper, and the remaining sumac.
- 5Roast the chicken on a tray for 30-35 minutes until fully cooked and golden, or pan-sear then finish in the oven.
- 6Lay the flatbreads on a large baking tray and spread a generous layer of the sumac onions over each.
- 7Arrange the roasted chicken pieces on top of the onion-covered bread and spoon over any pan juices.
- 8Return to the oven for 8-10 minutes so the bread soaks up the juices and crisps slightly at the edges.
- 9Scatter with toasted pine nuts and serve hot with lemon wedges.
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