Entree: Palestine – Northern Culinary Region – المسخّن ➤ Al-Musakhan (Sumac‑scented roasted chicken and caramelized onions served on olive oil–soaked flatbread)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 30 min

Cook 45 min

Additional 30 min

Total 1 hr 30 min

Ingredients

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate; oz means weight ounces, not fluid ounces.

- 1 whole chicken, cut into 8 pieces, approx. 3.5 lb (1.6 kg)
- 4 large onions, thinly sliced (about 1 lb (450 g))
- 1/2 cup (120 ml) extra virgin olive oil, plus 2 tbsp (30 ml) extra for drizzling
- 3 tbsp (45 ml) ground sumac
- 1 tsp (2 g) ground allspice
- 2 tsp (10 g) kosher salt, or to taste
- 1 tsp (2 g) freshly ground black pepper
- 2 tbsp (30 ml) lemon juice
- 1/3 cup (45 g) pine nuts, toasted
- 4 taboon or markook flatbreads (or large thin pita)
- 1/4 cup (15 g) chopped fresh parsley for garnish

Show original ingredient measurements

- 1 whole chicken, cut into 8 pieces, approx. 3.5 lb (1.6 kg)
- 4 large onions, thinly sliced (about 1 lb / 450 g)
- 1/2 cup (120 ml) extra virgin olive oil, plus 2 tbsp (30 ml) extra for drizzling
- 3 tbsp (45 ml) ground sumac
- 1 tsp (2 g) ground allspice
- 2 tsp (10 g) kosher salt, or to taste
- 1 tsp (2 g) freshly ground black pepper
- 2 tbsp (30 ml) lemon juice
- 1/3 cup (45 g) pine nuts, toasted
- 4 taboon or markook flatbreads (or large thin pita)
- 1/4 cup (15 g) chopped fresh parsley for garnish

Instructions

1. Preheat oven to 400°F (200°C). Pat chicken pieces dry. In a large bowl, combine 1/4 cup (60 ml) olive oil, 2 tbsp (30 ml) sumac, allspice, 1 tsp (5 g) salt, and 1/2 tsp (1 g) pepper. Rub the mixture over the chicken pieces and let rest 15–30 minutes.
2. In a wide skillet over medium heat, warm 1/4 cup (60 ml) olive oil. Add thinly sliced onions and 1 tsp (5 g) salt; cook slowly, stirring often, until deeply softened and caramelized, about 25–35 minutes. Stir in remaining 1 tbsp (15 ml) sumac and lemon juice during the last 2–3 minutes of cooking; remove from heat.
3. Place seasoned chicken pieces on a rimmed baking sheet or in a roasting pan and roast in the preheated oven until skin is golden and juices run clear, about 35–45 minutes (internal temperature 165°F / 74°C).
4. While chicken roasts, warm flatbreads briefly in the oven or on a dry skillet until pliable. Arrange flatbreads on a large serving platter and brush each generously with remaining 2 tbsp (30 ml) olive oil.
5. Spread a layer of the caramelized onion and sumac mixture over each oiled flatbread. When chicken is done, place pieces on top of the onion-covered breads. Sprinkle with toasted pine nuts and chopped parsley and finish with a light grind of black pepper.
6. Cut the musakhan into portions by folding or tearing the flatbread so each serving has chicken, onions, and bread. Serve immediately.