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Sumac Roast Chicken with Braised Onions and Pine Nuts

Based off a popular Palestinian dish called Mushsakhan. Taboon bread topped with onions, bone-in chicken, pine nuts, and ground sumac for citrus flavor.
Sumac Roast Chicken with Braised Onions and Pine Nuts

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Servings: 4
Total Time: 1 hour
Recipe by: Rae


4 chicken thighs, bone in- skin on
1 TBSP olive oil
1/4 tsp allspice
1/4 tsp black pepper
1/4 tsp cumin
1/4 tsp paprika
1/4 tsp coriander
1/4 tsp nutmeg
1/4 tsp cinnamon
1 tsp sumac
1 tsp kosher salt
1/2 cup olive oil
1 large red onion sliced (about 3 cups)
1 tsp kosher salt
2 TBSP sumac
1 tsp cumin
1/8 tsp allspice
1/8 tsp paprika
1/8 tsp coriander
1/8 tsp nutmeg
1/8 tsp cinnamon
4 pieces Taboon Bread
1/4 cup toasted pine nuts
sprinkle of ground sumac


1. Measure the spices for the chicken and onions and place into separate dishes and set aside. Heat the oven 375 degrees F.

2. Rub the chicken spices and salt all over the chicken.

3. Heat the olive oil in Dutch oven over high heat. Place the chicken in the pan skin side down and brown well, turn and brown on the second side, about 3-5 per side. Remove the chicken from the pan and set on a plate. Reduce the heat to medium and add the olive oil, onions, salt, and onion spices stir to coat. Allow the onions cook down, with out browning, until tender and translucent, about 5 minutes. Stir often.

4. Place the chicken on top of the onions skin side up and bake, uncovered, until the chicken is tender and registers 170 degrees F, about 35 minutes.

5. Lay the taboon bread on a baking sheet. Remove the chicken from the pan and set aside. Spread the onion and oil mixture over the bread leaving a 1/2 inch boarder around the sides. Top each bread with a piece of chicken and sprinkle with pine nuts and a bit of sumac and serve.

Notes & Tips

Traditionally this is served using leg and thigh quarters.

If you can't find Taboon bread naan bread will work too.

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