Entree: Israel – Galilee – مسخّن ➤ Musakhan (Sumac-scented roasted chicken on flatbread)

Serving Size: 4

Approximate Time

Prep 45 min

Cook 40 min

Additional 5 min

Total 1 hr 30 min

Ingredients

- 1 whole chicken, cut into 8 pieces, approx. 3 lb (1.35 kg)
- 1 1/2 cups (360 ml) extra-virgin olive oil
- 6 large yellow onions, thinly sliced, about 2 lb (900 g)
- 3/4 cup (90 g) ground sumac
- 2 tsp (10 g) salt, plus more to taste
- 1 tsp (5 g) freshly ground black pepper
- 1 tsp (2 g) ground allspice
- 1/2 tsp (1.5 g) ground cinnamon
- 2 tbsp (30 ml) lemon juice
- 3 cloves garlic, minced
- 1/4 cup (20 g) pine nuts, toasted
- 4 large taboon or saj flatbreads (or large pita), about 8–10 in (20–25 cm) each
- 2 tbsp (8 g) chopped fresh flat-leaf parsley
- Optional: 1 tsp (2 g) sumac extra for sprinkling

Instructions

1. Preheat the oven to 400°F (200°C). Pat the chicken pieces dry, then rub them with 1 tsp salt, 1/2 tsp pepper, the allspice, and cinnamon; set aside.
2. In a very large skillet or heavy pot, warm 1 cup (240 ml) of the olive oil over medium heat. Add the sliced onions and a pinch of salt and cook slowly, stirring often, until deeply softened and golden brown, about 25–35 minutes.
3. Stir 1/2 cup (60 g) of the ground sumac into the onions along with the minced garlic and lemon juice; reduce heat to low and cook 5 more minutes to let the sumac infuse. Remove half of the onion mixture and reserve for topping.
4. Increase the heat to medium-high. Add the chicken pieces to the skillet in a single layer (work in batches if needed) and sear in the remaining 1/2 cup (120 ml) olive oil until browned on both sides, 5–7 minutes per side.
5. Return the reserved onion mixture to the pan over and around the chicken. Pour any accumulated juices into the pan, cover, and transfer to the preheated oven. Roast until the chicken is cooked through and juices run clear, about 25–30 minutes (internal temp ~165°F / 74°C).
6. While the chicken roasts, toast the pine nuts in a small dry skillet over medium heat until golden, 2–3 minutes, shaking constantly; set aside.
7. Arrange the flatbreads on a baking sheet; spread a little of the remaining olive oil across each. When the chicken is done, place pieces and plenty of the onion-sumac sauce atop each flatbread. Sprinkle with toasted pine nuts, chopped parsley, and an extra dusting of sumac if desired.
8. Return assembled flatbreads to the oven for 5–8 minutes to warm through and slightly crisp the bread. Serve immediately, tearing the bread to scoop up chicken and onions.