Palestinian Musakhan with Sumac Chicken and Caramelized Onions

Ingredients

• 4 chicken thighs, bone-in and skin-on (500g) 4 chicken thighs, bone-in and skin-on (500g)
• 2 tablespoons olive oil (30ml) 2 tablespoons olive oil (30ml)
• 2 tablespoons sumac (10g) 2 tablespoons sumac (10g)
• 1 teaspoon ground cumin (5g) 1 teaspoon ground cumin (5g)
• 1 teaspoon ground coriander (5g) 1 teaspoon ground coriander (5g)
• 1 teaspoon paprika (5g) 1 teaspoon paprika (5g)
• 4 large onions, thinly sliced 4 large onions, thinly sliced
• 3 tablespoons butter (45g) 3 tablespoons butter (45g)
• Salt, to taste Salt, to taste
• 4 large flatbreads 4 large flatbreads

Nutrition

• Calories (kcal / KJ): 450 kcal / 1884 KJ
• Fat (total, saturated): 25g, 9g
• Carbohydrates (total, sugars): 30g, 8g
• Protein: 30g
• Fiber: 5g
• Salt: 1.5g

Preparation

1. 1.
   In a bowl, combine the olive oil, sumac, cumin, coriander, paprika, and a pinch of salt. Mix well.
2. 2.
   Add the chicken thighs to the marinade, ensuring they are coated evenly. Allow the chicken to marinate for at least 30 minutes, or refrigerate overnight for enhanced flavor.
3. 3.
   Heat a large skillet over medium heat and add the butter. Once melted, add the sliced onions and cook until they become soft and caramelized, stirring occasionally. This process may take around 20-25 minutes. Set aside.
4. 4.
   In the same skillet, increase the heat to medium-high and add the marinated chicken thighs, skin-side down. Cook for 5-6 minutes until the skin becomes crispy and golden brown. Flip the chicken and cook for an additional 5-6 minutes until cooked through.
5. 5.
   Remove the chicken from the skillet and let it rest for a few minutes. Meanwhile, warm the flatbreads in a separate pan or oven.
6. 6.
   To serve, place a flatbread on a serving platter. Top it with a generous amount of caramelized onions, then place a chicken thigh on top. Repeat with the remaining flatbreads and chicken thighs.
7. 7.
   Garnish with fresh herbs, such as parsley or mint, if desired. Serve warm and enjoy the flavors of Palestinian Musakhan.

Treat your ingredients with care...

• Sumac — Sumac is a tangy spice commonly used in Middle Eastern cuisine. It adds a unique citrusy flavor to dishes. Make sure to use high-quality sumac for the best results.
• Flatbreads — Choose flatbreads that are soft and pliable, as they will be the base for the Musakhan. If you can't find flatbreads, you can substitute with pita bread or naan.

Tips & Tricks

• For an extra burst of flavor, squeeze some fresh lemon juice over the Musakhan before serving.
• If you prefer a spicier kick, add a pinch of cayenne pepper to the sumac marinade.
• To save time, you can marinate the chicken overnight, allowing the flavors to develop even further.
• If you don't have access to sumac, you can substitute it with a mixture of lemon zest and lemon juice for a similar tangy flavor.
• Serve the Musakhan with a side of yogurt or a fresh salad to balance the flavors.

Serving advice

Musakhan is traditionally served family-style, with everyone gathering around the platter and tearing off pieces of flatbread topped with chicken and onions. Encourage your guests to use their hands to fully enjoy the experience and savor the flavors.

Presentation advice

Arrange the flatbreads on a large platter, slightly overlapping each other. Place the caramelized onions on top, creating a bed for the chicken thighs. Finally, arrange the chicken thighs on the onions, ensuring they are evenly spaced. Garnish with fresh herbs for a pop of color.