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.

Roasted Chicken With Sumac Onions (jordanian Musakhan)

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

  1. Preheat the oven to 375°F (190°C).
  2. 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.
  3. 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.
  4. Roast in the preheated oven for 45-50 minutes, or until the chicken is cooked through and the onions are caramelized.
  5. While the chicken is roasting, warm the flatbreads or pita breads in the oven for a few minutes.
  6. Once the chicken is done, remove from the oven and let it rest for a few minutes.
  7. 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