Mussakhan Palestinian Roast Chicken with Sumac and Red Onions

Mussakhan, one of the beloved national dishes of Palestine, is just one of those dishes that you have to eat it with your hands. "Mussakhan" (literally means "something that is heated"), is roasted chicken, heavily spiced with sumac and a few other Middle Eastern spices. It's a simple, hearty, oniony and packed full of fingerlicking flavour dish that you absolutely need to try.
Mussakhan is usually served over taboon bread which soak up the juice and olive oil, but it's equally delicious over a bed of rice or alongside a seasonal salad.

1.2kg Chicken drumsticks (or quarters)
4 tbsp Extra-virgin olive oil, divided, plus more for drizzling
2 tbsp Ground sumac, plus more for sprinkling
1/2 tsp Ground allspice
1/2 tsp Ground cumin
1/4 tsp Ground cinnamon
3 tbsp Fresh lemon juice
1 tbsp Minced garlic (about 4 medium garlic cloves)
1 1/2 tsp Salt
1/4 tsp Freshly ground black pepper
2 Large red onions, halved then thinly sliced
2 tbsp Pine nuts, toasted
Arabic taboon bread, for serving
1/4 cup Coarsely chopped flat-leaf parsley

Place chicken drumsticks in a large bowl. Separate thighs and drumsticks if using chicken quarters. Add in 3 tablespoons of olive oil, the sumac, allspice, cumin, cinnamon, lemon juice, garlic, salt, and pepper. Mix well, using your hands to rub the marinade into the meat. Add the onion and toss with the chicken, then cover and refrigerate for at least 1 hour or overnight in the refrigerator.
When you are ready to cook the chicken, set a rack in the top third of the oven and preheat to 190C/375F.
Line a large baking tray with aluminum foil, then add the chicken drumsticks. Scatter the onion around the pan. Drizzle any extra marinade over. Roast until the chicken skin is deep golden and its juices run clear when the chicken is pierced with a paring knife at its thickest parts, 40–50 minutes.
Remove the baking sheet, then tent the chicken with aluminum foil and let rest while you prepare the toppings. Leave the oven on. Place the bread on a clean baking sheet and transfer to the oven to warm it through and lightly toast it.
In a small skillet over medium-low heat, add the remaining tablespoon of olive oil and the pine nuts. Cook, stirring constantly, until the nuts are fragrant and light golden brown, about 2 minutes. Transfer to a plate lined with kitchen paper to drain and cool slightly.
Remove the bread and transfer to a large serving platter. Top it with the chicken drumsticks and onion, sprinkle with the pine nuts, a little sumac, and the chopped parsley, then drizzle with any remaining roasting juices and more olive oil as needed to moisten the bread. Enjoy!

22 comments:

Evelyne CulturEatz 14/10/20 16:54: This is so right up my alley, exotic, mysterious and scrumptious!
Pam 14/10/20 17:11: Love this, simple, hearty and oniony! Not to mention finger-licking good Thanks for the recipe, Angie! It's on my list!
Whats Cookin Italian Style Cuisine 14/10/20 17:33: oh those flavors sounds fabulous!
Martyna 14/10/20 19:21: I very like roast chicken ;)
Raymund 14/10/20 21:41: Such a wonderful plate, you cook so well.
mjskit 15/10/20 01:32: Well now this is a totally different chicken dish. I love the seasoning and the toppings of red onion and piñon. This is one of those dishes that's a party in your mouth I'm sure. :)
speedy70 15/10/20 08:47: Complimenti, molto invitante e gustoso questo piatto!!!!
The Exclusive Beauty Diary 15/10/20 09:27: This look amazing. I would like to try it. Thank you for sharing recipe.

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Nancy Chan 15/10/20 09:51: This looks so delicious. Feeling hungry.
Eva Taylor 15/10/20 10:55: The spice combination sounds incredibly delicious, although I have yet to try sumac! I’m always looking for new ways to spice up chicken, will have to try this before the snow falls so I can roast it on the barbecue.
Eva http://kitcheninspirations.wordpress.com/
foodtravelandwine 15/10/20 15:04: looks wonderful and delicious at the same time!....I love it!.....Abrazotes, Marcela
Kitchen Riffs 15/10/20 15:24: Wow, one of the best chicken dishes going! The flavors in this sound fantastic -- such a great dish. I'd definitely serve it over the bread -- sounds wonderful. :-)
Jean | DelightfulRepast.com 15/10/20 15:30: Angie, how delicious! But, no, no rice or other substitutions for the taboon bread! :D Must have the taboon bread! The red onions and pine nuts look as good as they taste.
Abbe@This is How I Cook 15/10/20 20:18: I have read a lot about Palestinian chicken in many of the Middle Eastern cookbooks I have. It's about time I get around to making it. This sounds and looks fabulous!
rodzinatestuje 15/10/20 22:37: This is the first time I see this dish :) It looks incredibly appetizing! I am happy to try :)
Aarthi | Prepbowls 16/10/20 02:54: This is surely my kind of chicken recipe! with heavily spiced , and perfectly roasted , makes it so tempting. Bread is a great addition to the spiced chicken, I cannot wait to try these!
Gloria Baker 17/10/20 04:24: Angie absolutely love this recipe, looks delicious !! xo
Karen (Back Road Journal) 18/10/20 16:36: Angie, my husband is going to love this. I've got all the spices so as soon as I get the chicken, it will be heading to our table. I've added to one of my Pinterest boards...thank yo!
The-FoodTrotter 19/10/20 16:57: What a fantastic recipe! I'm fond on Middle-Eastern recipes :)
tigerfish 21/10/20 00:08: You just transported us to Palestine, thank you for the gastronomic journey.
Pam 21/10/20 18:34: It looks hearty and delicious.
Pam 18/11/20 18:31: I bet your house smelled so amazing while this chicken roasted. Yum.