Entree: Palestine – Southern Culinary Region – المسخّن ➤ Musakhan (Sumac-scented roasted chicken and caramelized onions served on flatbread)

Serving Size: 4

Approximate Time

Prep 45 min

Cook 45 min

Additional 30 min

Total 2 hrs

Ingredients

- 1 whole chicken, cut into 8 pieces, approx. 3 lb (1.4 kg)
- 1 cup (240 ml) olive oil, divided
- 4 large onions, thinly sliced, about 1 lb (450 g) total
- 3 tbsp (21 g) ground sumac
- 1 tsp (2 g) ground allspice
- 1 tsp (5 g) kosher salt, or to taste
- 1/2 tsp (1 g) freshly ground black pepper
- 4 tbsp (60 g) unsalted butter
- 1/2 cup (65 g) pine nuts, toasted
- 4 large taboon flatbreads or thick pita breads
- 2 tbsp (30 ml) lemon juice
- 2 cloves garlic, minced (about 6 g)
- 1/4 cup (60 ml) water or chicken stock, as needed
- Fresh parsley, chopped, for garnish (no measurement)

Instructions

1. Preheat oven to 400°F (200°C). In a bowl, combine 1/2 cup (120 ml) olive oil, 2 tbsp (14 g) sumac, minced garlic, 1/2 tsp (2.5 g) salt, and pepper. Rub the mixture over the chicken pieces and let marinate 30 minutes if time allows.
2. Place marinated chicken on a roasting pan and roast until skin is golden and juices run clear, about 35–45 minutes, turning once. Remove from oven and keep warm.
3. While chicken roasts, heat the butter and remaining 1/2 cup (120 ml) olive oil in a large skillet over medium heat. Add sliced onions and the remaining 1 tbsp (7 g) sumac and 1 tsp (2 g) allspice. Cook slowly, stirring occasionally, until onions are deeply caramelized, about 25–30 minutes. Add 1/4 cup (60 ml) water or stock if onions stick.
4. Stir in lemon juice and adjust salt to taste. Keep onions warm.
5. Toast pine nuts in a small dry skillet over medium heat until golden, about 2–3 minutes; set aside.
6. To assemble, place each flatbread on a serving board or sheet. Spread a generous layer of the caramelized onions over each flatbread, top with roasted chicken pieces, spoon any pan juices over the chicken, and sprinkle with toasted pine nuts and chopped parsley.
7. Serve immediately, tearing the flatbread to scoop up chicken and onions.