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
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Open the appInstructions
Step 1
Preheat oven to 425°F (220°C). Pat chicken thighs dry and season generously with salt and pepper.
Step 2
In a small bowl, combine sumac and allspice; set aside.
Step 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.
Step 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.
Step 5
Add minced garlic and cook for 1 minute until fragrant. Stir in the sumac and allspice mixture.
Step 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.
Step 7
Warm flatbread in the oven during the last 3-4 minutes of cooking, or briefly on a dry skillet.
Step 8
Arrange warm flatbread on a large serving platter. Top with the caramelized onions and any pan juices.
Step 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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