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Mediteranean Musakhan - Chicken with Sumac and Red Onions
Megan from Smith & Truslow
4-6
15 minutes
40 minutes
Middle Eastern
Main Course
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
- Dry chicken pieces with a paper towel and place in a large bowl.
- Add the lemon juice and olive oil and distribute evenly with the chicken pieces.
- Mix together the sumac, garlic, cumin, allspice, cinnamon, cardamom, salt and pepper.
- Sprinkle the spice blend on the chicken and massage the mixture into the meat.
- Add the red onion and mix together until onions are well seasoned.
- Marinate the chicken and onions in the fridge for 1-3 hours.
- Remove from fridge 20 minutes before cooking.
- Preheat oven to 375 degrees.
- Evenly spread the mixture on a rimmed baking sheet.
- Roast until chicken pieces reach 160 degrees – approx. 35 minutes. Remove from oven, cover and let rest 5-10 minutes.
- Meanwhile, toast the pine nuts (or almond or walnuts) in a dry pan over low heat for 2-3 minutes.
- Plate Mussakhan and garnish with a sprinkle of sumac and toasted nuts.
