Entree: Palestine – National Cuisine – المسخن ➤ Musakhan (sumac-roasted chicken on flatbread)

Serving Size: 4

Approximate Time

Prep 20 min

Cook 45 min

Total 50 min

Ingredients

- 1 whole chicken, cut into 8 pieces, approx. 4 lb (1.8 kg)
- 1 cup (240 ml) extra-virgin olive oil, plus 2 tbsp (30 ml) for finishing
- 4 large onions, thinly sliced, approx. 2 lb (900 g)
- 4 tbsp (24 g) ground sumac, divided (reserve 1 tbsp for final dusting)
- 2 tsp (10 g) fine salt, or to taste
- 1 tsp (2 g) ground black pepper
- 1 tsp (2 g) ground allspice
- 2 tbsp (30 ml) lemon juice
- 4 cloves garlic, minced
- 1/2 cup (75 g) pine nuts, toasted
- 2 tbsp (28 g) unsalted butter or samneh (clarified butter)
- 4 taboon breads or large flatbreads (taboon, laffa, or large pita)
- Fresh parsley, chopped (optional, for garnish)

Instructions

1. Preheat oven to 425°F (220°C). Pat the chicken pieces dry. In a bowl, combine 2 tbsp (30 ml) olive oil, 1 tbsp (6 g) sumac, 1 tsp salt, 1/2 tsp black pepper, and 1 tsp allspice. Rub this mixture over the chicken pieces and place them on a roasting pan; roast until cooked through and golden, about 35–45 minutes depending on piece size.
2. While the chicken roasts, heat 1 cup (240 ml) olive oil in a large wide skillet over medium heat. Add the sliced onions and cook slowly, stirring often, until very soft and beginning to caramelize, about 25–35 minutes.
3. When the onions are soft, stir in the minced garlic, the remaining 3 tbsp (18 g) ground sumac, 1 tsp salt (adjust to taste), the remaining 1/2 tsp black pepper, and the lemon juice. Cook another 5–8 minutes over low heat so the flavors meld and the onions are richly colored and fragrant.
4. In a small dry skillet over medium heat, toast the pine nuts until golden, about 2–4 minutes; set aside.
5. Warm the flatbreads briefly in the oven or on a skillet. Place each flatbread on a serving platter, brush lightly with the 2 tbsp (30 ml) olive oil or melted butter, then spread a generous layer of the sumac-onion mixture over the bread.
6. Top the onion-covered breads with the roasted chicken pieces (remove bones if desired) and spoon any pan juices over the top. Sprinkle with toasted pine nuts and a final dusting of the reserved 1 tbsp (6 g) sumac.
7. Melt the butter or samneh and drizzle over the assembled Musakhan, garnish with chopped parsley if using, and serve immediately so the bread soaks up the fragrant oils and juices.