Musakhan — Palestinian Roast Chicken with Sumac and Onions

Shopping list

• 8 piece chicken thighs — bone-in, skin-on

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• 3 tbsp sumac

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• 120 ml olive oil

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• 4 piece onions — large, thinly sliced

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• 1 tsp ground allspice

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• 1 tsp ground cumin

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• 1.5 tsp salt

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• 0.5 tsp black pepper — freshly ground

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• 4 piece taboon bread or large pitta

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• 50 g pine nuts — lightly toasted

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Step by step

1. 1

   Preheat your oven to 200°C (180°C fan).

2. 2

   In a large bowl, toss the chicken thighs with 2 tablespoons of sumac, 2 tablespoons of olive oil, allspice, cumin, salt, and black pepper. Set aside to marinate for 15 minutes.

3. 3

   Heat the remaining olive oil in a large frying pan over medium heat. Add the sliced onions and cook, stirring occasionally, for 15– 20 minutes until deeply softened and golden brown.

4. 4

   Stir the remaining 1 tablespoon of sumac into the onions and cook for 1 more minute. Remove from the heat.

5. 5

   Arrange the chicken thighs skin-side up on a baking tray and roast for 35– 40 minutes, until the skin is crisp and the meat reaches an internal temperature of 75°C.

6. 6

   While the chicken roasts, warm the bread briefly in the oven or under the grill.

7. 7

   To assemble, lay the warm bread on a large serving platter. Spoon the caramelised onions and their oil evenly over the bread.

8. 8

   Top with the roasted chicken thighs, then scatter the toasted pine nuts over everything.

9. 9

   Serve immediately, tearing the bread and chicken together for each portion.