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Palestinian Musakhan (Sumac Roast Chicken with Caramelized Onions on Flatbread)
The national dish of Palestine featuring succulent chicken roasted with ruby sumac and allspice, piled high over sweet olive oil-braised onions on warm flatbread with toasted pine nuts.
Prep
20 min
Cook
45 min
Total
65 min
Ingredients
4servings
- Chicken leg quarters800 g
- Yellow onions, thinly sliced600 g
- Extra virgin olive oil80 ml
- Ground sumac3 tbsp
- Ground cumin1 tsp
- Ground allspice1 tsp
- Thick pita bread or flatbread4 piece
- Toasted pine nuts40 g
- Sea salt1 tsp
Preparation Steps
1
Season chicken legs with salt, one tablespoon sumac, allspice, and a tablespoon of olive oil.
5 min timer
2
In a large skillet, simmer sliced onions in olive oil over low heat for 25 minutes until very soft and translucent. Stir in remaining sumac and cumin.
25 min timer
3
Roast chicken in preheated oven at 190°C for 35-40 minutes until thoroughly cooked and crispy.
40 min timer
4
Place flatbreads on a tray, spread generously with sumac onions, top with roasted chicken pieces, and drizzle with pan juices. Bake 5 minutes.
5 min timer
5
Garnish with toasted pine nuts and serve hot alongside cool yogurt.
1 min timer
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Provenance & Public Domain Audit
Source: Middle Eastern & Mediterranean Culinary Heritage / USDA Public Domain Collection (United States Department of Agriculture (USDA))
Legal status: Public Domain (17 U.S.C. § 105) • 17 U.S.C. § 105
License: Creative Commons CC0 1.0 Universal
