Zesty Sumac Chicken Musakhan
Experience the ultimate Middle Eastern comfort food with this vibrant Palestinian-inspired dish. Featuring tender chicken roasted with tangy sumac and a mountain of sweet caramelized onions, it is served over warm flatbread that absorbs all the savory juices.
Ingredients
- Chicken thighs (bone-in, skin-on)8 pcs
- Red onions, thinly sliced4 large
- Extra virgin olive oil120 ml
- Ground sumac4 tbsp
- Ground allspice1 tsp
- Ground cinnamon0.5 tsp
- Pine nuts, toasted50 g
- Taboon or large flatbreads4 pcs
- Lemon juice2 tbsp
- Fresh parsley, chopped1 handful
- Greek yogurt200 ml
Instructions
In a large bowl, whisk together 2 tablespoons of olive oil, 1 tablespoon of sumac, allspice, cinnamon, salt, and pepper. Rub the mixture thoroughly into the chicken thighs and let sit for 10 minutes.
Heat the remaining olive oil in a large skillet over medium-low heat. Add the sliced onions and a pinch of salt. Sauté slowly for 20 minutes until very soft and translucent. Stir in the remaining 3 tablespoons of sumac and the lemon juice.
Preheat your oven to 200°C. Place the chicken thighs in a roasting pan and bake for 25-30 minutes until the skin is crispy and the meat is cooked through.
Dip each flatbread lightly into the warm onion-infused oil from the skillet. Place the breads on a baking tray, spread a generous layer of the caramelized onions over them, and top with the roasted chicken thighs.
Place the tray back in the oven for 5 minutes to allow the bread to crisp slightly at the edges and soak up the flavors.
Remove from the oven and sprinkle with toasted pine nuts and fresh parsley. Serve immediately with a side of cool Greek yogurt.
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