Palestinian Musakhan (Sumac Roasted Chicken)

Ingredients

• Chicken Thighs (Bone-in)

  900 g

  $3.78

• Onions

  4 large

  $1.20

• Olive oil

  60 ml

  $0.39

• Sumac Powder

  3 tbsp

  $1.02

• Ground Allspice (Pimento)

  1 tsp

  $0.14

• Ground Cinnamon

  0.5 tsp

  $0.06

• Salt

  1 tsp

  $0.00

• Pita Bread

  1 pack

  $1.80

• Pine Nuts

  30 g

  $1.35

• Parsley

  0.5 bunch

  $0.30

Prices are estimates from our ingredient database and vary by market.

Preparation

1. 1

   Toss chicken thighs with 1 tablespoon olive oil, 1 tablespoon sumac, allspice, ground cinnamon, and salt.

2. 2

   Roast the chicken on a baking sheet at 200°C for 35 minutes until the skin is crisp and cooked through.

3. 3

   While chicken roasts, slice the onions thinly and cook slowly in 3 tablespoons olive oil in a wide pan over medium-low heat for 20 minutes until meltingly soft.

4. 4

   Stir the remaining sumac and a pinch of salt into the caramelized onions, cooking for another 2 minutes until ruby-colored.

5. 5

   Toast the pine nuts in a dry pan until lightly golden.

6. 6

   Lay flatbread or opened pita on a serving platter, spread the warm sumac onions generously across the bread, and top with roasted chicken pieces.

7. 7

   Scatter toasted pine nuts and chopped parsley over top and serve family-style so bread absorbs the fragrant spiced juices.