Roasted Chicken With Sumac Onions (jordanian Musakhan)
This Roasted Chicken with Sumac Onions, also known as Jordanian Musakhan, is a traditional dish from Eastern Arabian cuisine. The combination of tender roasted chicken and tangy sumac onions creates a flavorful and aromatic meal that is perfect for sharing with family and friends.
Ingredients
- 4 chicken leg quarters
- 2 large red onions, thinly sliced
- 3 tablespoons sumac
- 1 teaspoon ground allspice
- 1 teaspoon ground cumin
- 1 teaspoon ground cinnamon
- 1/4 cup olive oil
- Salt and pepper to taste
- 4 large flatbreads or pita breads
Instructions
- Preheat the oven to 375°F (190°C).
- Place the chicken leg quarters in a roasting pan and season with salt, pepper, allspice, cumin, and cinnamon. Drizzle with olive oil and rub the seasonings into the chicken.
- In a bowl, mix the sliced onions with sumac, salt, and pepper. Spread the sumac onions over and around the chicken in the roasting pan.
- Roast in the preheated oven for 45-50 minutes, or until the chicken is cooked through and the onions are caramelized.
- While the chicken is roasting, warm the flatbreads or pita breads in the oven for a few minutes.
- Once the chicken is done, remove from the oven and let it rest for a few minutes.
- To serve, place a piece of roasted chicken on each warmed flatbread or pita bread, and top with the sumac onions. Serve immediately.
Cooking & Preparation
- Preparation time:
- 15 minutes
- Cooking time:
- 1 hour
- Total time:
- 1 hour
- Cooking method
- Oven
Nutritional facts per 1 serving
- Calories
- 350 per serving
- Protein
- 25g
- Carbohydrates
- 15g
- Fat
- 20g
Supplies
Roasting pan Bowl
Tools
Oven Knife Cutting board Measuring spoons
Serving suggestions
Serve the Roasted Chicken with Sumac Onions alongside a fresh salad, hummus, and tabbouleh for a complete Eastern Arabian feast.
Tips & tricks
For an extra burst of flavor, squeeze some lemon juice over the sumac onions before serving.
Cost
$20