Print

Musakhan (Sumac Chicken) Recipe

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

3.8 from 58 reviews

Musakhan, a traditional Palestinian dish, features succulent sumac-spiced chicken roasted to perfection with caramelized onions and toasted pine nuts, served over warm pita or naan bread. This flavorful and aromatic recipe balances spices like cumin, allspice, and coriander, complemented by tangy sumac and olive oil, making it a beloved Middle Eastern comfort food ideal for family dinners or special occasions.

Ingredients

Spice Paste:

  • 4 cloves garlic, minced
  • 3 tablespoons olive oil
  • 2 tablespoons sumac
  • 1 tablespoon kosher salt
  • 2 teaspoons ground cumin
  • 1 ½ teaspoons allspice
  • 1 ½ teaspoons ground coriander

Chicken and Toppings:

  • 3–3 ½ pounds bone-in, skin-on chicken thighs and drumsticks
  • 1 large red onion, quartered and very thinly sliced (using a mandoline)
  • ¼ cup pine nuts

Serving:

  • 4–6 naan, pita, or Taboon bread, warmed
  • Tahini sauce (thinned with lemon juice and water)
  • Fresh parsley, chopped (for garnish)
  • Lemon wedges (for serving)

Instructions

  1. Prepare the spice paste: In a large bowl, combine minced garlic, olive oil, sumac, kosher salt, ground cumin, allspice, and ground coriander. Mix thoroughly into a smooth and aromatic paste.
  2. Prep the chicken: Trim any excess skin from the chicken thighs and drumsticks. Using a sharp knife, make 4 or 5 slashes evenly across each piece to allow the marinade to penetrate.
  3. Marinate the chicken: Add the chicken pieces and the very thinly sliced red onion to the spice paste. Toss well to coat each piece thoroughly, working some of the spice mixture and onions under the skin. Cover the bowl and chill in the refrigerator for 1 to 4 hours to deepen the flavors.
  4. Toast the pine nuts: When ready to cook, preheat your oven to 375ºF. Spread the pine nuts on a small baking sheet and toast them in the oven for 6–8 minutes until golden brown and fragrant. Keep a close eye to avoid burning. Remove and set aside.
  5. Roast the chicken: Increase the oven temperature to 425ºF. Arrange the marinated chicken in a single, even layer on a quarter sheet pan. Sprinkle the marinated onions evenly over the top. Place on the middle oven rack and roast for about 30 minutes until the juices run clear and an instant-read thermometer inserted into the thickest part of the chicken (not touching bone) reaches 172ºF.
  6. Broil for crispy skin: Switch the oven to broil mode and move the chicken to the upper rack. Broil for 5 to 15 minutes, watching closely, until the skin browns, onions char slightly, and the internal temperature of the chicken reaches 175ºF to 180ºF. This step enhances flavor and texture.
  7. Warm the bread: Remove the chicken from the oven and let it rest. Turn off the oven and place the bread directly on the middle rack to warm through for about 4 minutes.
  8. Assemble and serve: Transfer the warmed bread to a serving platter. Nestle the roasted chicken and onions alongside the bread. Drizzle some of the pan juices over the chicken and bread. Sprinkle toasted pine nuts and chopped parsley on top. Serve with lemon wedges and thinned tahini sauce for added zest and creaminess.

Notes

  • Use a mandoline slicer to achieve evenly thin onion slices, which helps them cook uniformly with the chicken.
  • Adjust marinating time as desired: longer marination deepens flavor but even 1 hour works well.
  • Watch the broil stage carefully to prevent burning, as oven broiler heat intensity varies.
  • Sumac adds a distinct tangy, lemony flavor—do not substitute if possible.
  • Thinned tahini is made by mixing tahini paste with fresh lemon juice and a little water until pourable consistency is reached; it complements the dish perfectly.
  • Use bone-in, skin-on chicken for maximum flavor and moisture retention.

Find it online: https://justsosavory.com/musakhan-sumac-chicken-recipe/