Entree: Jordan – المسخّن ➤ Musakhan (Sumac-spiced chicken with caramelized onions on flatbread)

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

Serving Size: 6

Approximate Time

Prep 20 min

Cook 1 hr 15 min

Total 1 hr 35 min

Ingredients

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

- 1 whole chicken, approx. 3.5 lb (1.6 kg), jointed into 8 pieces (or use equivalent bone-in pieces)
- 2 cups (470 ml) extra-virgin olive oil, divided (see steps)
- 6 large onions, thinly sliced (about 1.5 lb (700 g))
- 5 tbsp (40 g) ground sumac, divided
- 1 tbsp (15 ml) ground allspice
- 1 tsp (2 g) ground cinnamon
- 1 tsp (5 g) salt, plus more to taste
- 1/2 tsp (1 g) freshly ground black pepper
- 4 garlic cloves, minced (about 0.42 oz (12 g))
- 1/2 cup (75 g) pine nuts, toasted
- 4–6 taboon breads or large flatbreads/markook (each ~8–10 in (20–25 cm)) — if unavailable, use pita or thin lavash
- 1/4 cup (60 ml) lemon juice (optional, to brighten)
- 2 tbsp (16 g) finely chopped flat-leaf parsley for garnish (optional)

Show original ingredient measurements

- 1 whole chicken, approx. 3.5 lb (1.6 kg), jointed into 8 pieces (or use equivalent bone-in pieces)
- 2 cups (470 ml) extra-virgin olive oil, divided (see steps)
- 6 large onions, thinly sliced (about 1.5 lb / 700 g)
- 5 tbsp (40 g) ground sumac, divided
- 1 tbsp (15 ml) ground allspice
- 1 tsp (2 g) ground cinnamon
- 1 tsp (5 g) salt, plus more to taste
- 1/2 tsp (1 g) freshly ground black pepper
- 4 garlic cloves, minced (about 12 g)
- 1/2 cup (75 g) pine nuts, toasted
- 4–6 taboon breads or large flatbreads/markook (each ~8–10 in / 20–25 cm) — if unavailable, use pita or thin lavash
- 1/4 cup (60 ml) lemon juice (optional, to brighten)
- 2 tbsp (16 g) finely chopped flat-leaf parsley for garnish (optional)

Instructions

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate.

1. Preheat the oven to 400°F (200°C). Pat the chicken pieces dry and season evenly with 1 tsp (5 g) salt, 1/2 tsp (1 g) pepper, 1 tbsp (15 ml) of olive oil and 2 tbsp (16 g) of ground sumac; rub the seasoning under the skin where possible.
2. Place chicken pieces skin-side up on a roasting rack or in a roasting pan and roast for 35–45 minutes, until the skin is golden and juices run clear (internal temperature 165°F / 74°C at thickest part). Remove and keep warm; reserve pan juices.
3. While the chicken roasts, heat 1/2 cup (120 ml) olive oil in a large heavy skillet over medium heat. Add the sliced onions and a pinch of salt, and cook gently, stirring occasionally, until deeply soft and caramelized, about 25–35 minutes.
4. When onions are soft, stir in the minced garlic, remaining 3 tbsp (24 g) ground sumac (reserve 2 tbsp (16 g) for finishing), ground allspice and cinnamon; cook 3–4 more minutes until fragrant. Adjust salt to taste and add a few spoonfuls of reserved chicken pan juices if mixture seems dry.
5. In a small skillet over medium heat, toast the pine nuts in a dry pan until golden, shaking frequently, 2–4 minutes; set aside.
6. To assemble, place a flatbread on a large serving platter. Spoon a generous layer of the sumac-onion mixture over the bread, drizzling 2–3 tbsp (30–45 ml) olive oil over the onions to soak the bread.
7. Arrange roasted chicken pieces over the onion-topped breads; spoon any remaining onion and pan juices over the chicken. Drizzle with additional olive oil and sprinkle the reserved 2 tbsp (16 g) ground sumac evenly over the assembled musakhan.
8. Scatter toasted pine nuts and chopped parsley over the top. If desired, squeeze lemon juice over the dish before serving.
9. Serve family-style: break or cut the flatbread and use it to scoop onion and chicken, enjoying musakhan hot and communal.

1. Preheat the oven to 400°F (200°C). Pat the chicken pieces dry and season evenly with 1 tsp (5 g) salt, 1/2 tsp (1 g) pepper, 1 tbsp (15 ml) of olive oil and 2 tbsp (16 g) of ground sumac; rub the seasoning under the skin where possible.
2. Place chicken pieces skin-side up on a roasting rack or in a roasting pan and roast for 35–45 minutes, until the skin is golden and juices run clear (internal temperature 165°F / 74°C at thickest part). Remove and keep warm; reserve pan juices.
3. While the chicken roasts, heat 1/2 cup (120 ml) olive oil in a large heavy skillet over medium heat. Add the sliced onions and a pinch of salt, and cook gently, stirring occasionally, until deeply soft and caramelized, about 25–35 minutes.
4. When onions are soft, stir in the minced garlic, remaining 3 tbsp (24 g) ground sumac (reserve 2 tbsp / 16 g for finishing), ground allspice and cinnamon; cook 3–4 more minutes until fragrant. Adjust salt to taste and add a few spoonfuls of reserved chicken pan juices if mixture seems dry.
5. In a small skillet over medium heat, toast the pine nuts in a dry pan until golden, shaking frequently, 2–4 minutes; set aside.
6. To assemble, place a flatbread on a large serving platter. Spoon a generous layer of the sumac-onion mixture over the bread, drizzling 2–3 tbsp (30–45 ml) olive oil over the onions to soak the bread.
7. Arrange roasted chicken pieces over the onion-topped breads; spoon any remaining onion and pan juices over the chicken. Drizzle with additional olive oil and sprinkle the reserved 2 tbsp (16 g) ground sumac evenly over the assembled musakhan.
8. Scatter toasted pine nuts and chopped parsley over the top. If desired, squeeze lemon juice over the dish before serving.
9. Serve family-style: break or cut the flatbread and use it to scoop onion and chicken, enjoying musakhan hot and communal.