Musakhan Sumac Chicken
Make the best Musakhan sumac chicken recipe! This Palestinian roast chicken with caramelized onions will become your new favorite way to eat this protein!
Servings: 4
Ingredients
- 4 bone-in chicken quarters or skin-on chicken breasts or 6-8 thighs
To poach the chicken (optional)
- 3 Tbsp olive oil
- 1 tsp peppercorns
- 3 bay leaves
- 5 cardamom pods
- 1 cinnamon stick
- 1/2 Tbsp salt
- 17 cups water
To broil or bake the chicken
- 2 Tbsp sumac
- 1 Tbsp olive oil
For the onion mixture
- 2 lb red onions 8-10 medium-sized, thinly sliced
- 1/2 cup olive oil
- 1/2 cup sumac
- 1/2 Tbsp salt
To serve
- 1/4 cup pine nuts
- 2-4 flatbread like taboon bread or naan bread
- fresh parsley chopped (for garnish)
Instructions
- Cook the chicken using your preferred method:Baked chicken: Rub the chicken thighs with sumac and olive oil. Marinate in the fridge for 20-3 minutes (or overnight). Bake in a preheated oven at 400ºF/200ºC for about one hour until cooked through. Check for doneness: internal temperature should be 165ºF/75ºC, or the juices should run clear, and the meat should not be pink.Poached and broiled chicken: Heat the olive oil in a pan and sear the chicken thighs on all sides. Add the peppercorns, bay leaves, cardamom pods, cinnamon, salt, and water. Boil over medium-high heat and poach for 25 to 30 minutes until fully cooked. Check for doneness: internal temperature should be 165ºF/75ºC, or the juices should run clear, and the meat should not be pink.Place the poached chicken quarters on a baking tray. Brush with sumac and olive oil. Broil for 4 to 5 minutes until golden in color.
- Peel and finely slice the onions. Heat olive oil in a large skillet over medium heat. Add the sliced onions and cook for about 10 minutes.
- Add the sumac and salt to the onions. Cook for another 15-20 minutes until the onions caramelize. Remove from the heat.
- In a small dry pan, toast the pine nuts until golden brown.
- Place one flatbread on a serving plate. Spread some of the caramelized onions on it. Add another flatbread and more of the onions, making two to four layers.
- Arrange the cooked chicken over the flatbread and top with pinenuts and chopped parsley. Enjoy the Musakhan hot!
Video
Notes
To store: Keep leftovers in an airtight container in the refrigerator for 3-4 days. You can also freeze the chicken and onion mixture for up to 2 months. Reheat in the oven or on the stovetop.
For more information, check out the full post!
Nutrition
Calories: 807kcal | Carbohydrates: 37g | Protein: 29g | Fat: 61g | Saturated Fat: 11g | Polyunsaturated Fat: 11g | Monounsaturated Fat: 34g | Trans Fat: 0.1g | Cholesterol: 142mg | Sodium: 2049mg | Potassium: 736mg | Fiber: 6g | Sugar: 10g | Vitamin A: 127IU | Vitamin C: 18mg | Calcium: 137mg | Iron: 3mg