Mediteranean Musakhan - Chicken with Sumac and Red Onions

Servings

4-6

Prep Time

15 minutes

Cook Time

40 minutes

Mediteranean Musakhan - Chicken with Sumac and Red Onions

Ingredients

  • 1 small chicken (3-4 lbs), cut into pieces
  • 4 tablespoons fresh lemon juice (approx. 1 lemon)

  • 2 tablespoons olive oil

  • 1 1/2 tablespoons sumac

  • ½ teaspoon granulated garlic
  • 1 teaspoon ground cumin
  • 1/2 teaspoon ground allspice
  • 1/4 teaspoon ground cinnamon

  • ¼ teaspoon cardamom ground

  • 1 ½ teaspoons sea salt

  • ½ teaspoon black pepper

  • 1 large red onion sliced thinly

  • 2 tablespoons pine nuts, chopped

  • 2 tablespooons sliced almonds, or chopped walnuts (optional)

Directions

  1. Dry chicken pieces with a paper towel and place in a large bowl.
  2. Add the lemon juice and olive oil and distribute evenly with the chicken pieces.
  3. Mix together the sumac, garlic, cumin, allspice, cinnamon, cardamom, salt and pepper.
  4. Sprinkle the spice blend on the chicken and massage the mixture into the meat.
  5. Add the red onion and mix together until onions are well seasoned.

  6. Marinate the chicken and onions in the fridge for 1-3 hours.

  7. Remove from fridge 20 minutes before cooking.
  8. Preheat oven to 375 degrees.

  9. Evenly spread the mixture on a rimmed baking sheet.

  10. Roast until chicken pieces reach 160 degrees – approx. 35 minutes.  Remove from oven, cover  and let rest 5-10 minutes.
  11. Meanwhile, toast the pine nuts (or almond or walnuts) in a dry pan over low heat for 2-3 minutes.
  12. Plate Mussakhan and garnish with a sprinkle of sumac and toasted nuts.