I reveal in my Middle Eastern Recipes feature a roasted sumac chicken with onions and spices centered on a pantry trick and a little-known spice pairing pulled from an old family note.

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I still remember the first time I tasted that sharp, almost lemony dust of sumac mingling with caramelized red onions, it stopped me mid bite. Years of recipe testing haven’t dulled how mussakhan surprises me, its flavors layered and a little stubborn.

I write Middle Eastern Recipes and get asked about Chicken Dishes all the time, but this one always asks for a second look. It’s rustic yet clever, familiar but with a twist that makes you tilt your head and wonder where that tang and gentle smoke came from.

I promise it’ll make you curious, and not in a polite way.

Ingredients

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chicken, main protein, juicy when roasted, gives savory depth, good iron source.
red onions add sweetness when caramelized, lots of fiber and mild antioxidants.
sumac brings tangy lemony sourness, low calories, loads of bright flavor.
extra virgin olive oil gives healthy fats, silky mouthfeel, helps roast golden.
butter or samneh adds richness, buttery aroma, saturated fats, classic depth, indulgent.
pine nuts give crunch, nutty fat, a bit of protein and toasted perfume.
flatbread soaks up juices, carbs for energy, makes it shareable and comfy.
pomegranate seeds add ruby bursts of tart sweetness, vitamin C, nice contrast.

Ingredient Quantities

1 whole chicken, about 3.5 to 4 lb (1.5 to 1.8 kg), spatchcocked or cut into 8 pieces

6 large red onions (about 1 kg), thinly sliced

1/2 cup sumac, divided (about 50 g), you can use a little more if you like it tangy

1/2 cup extra virgin olive oil plus 2 tbsp more for the chicken

4 tbsp unsalted butter or clarified butter (samneh), melted

3 to 4 garlic cloves, minced

2 tsp baharat spice mix, or substitute 1 tsp ground allspice plus 1 tsp ground cinnamon

Juice of 1 lemon (about 2 tbsp) and lemon slices for roasting if you want

2 tsp kosher salt, plus more to taste

1 tsp freshly ground black pepper

1/4 cup pine nuts, toasted

4 large taboon breads or pita flatbreads (for serving)

1/4 cup chopped fresh parsley, and pomegranate seeds for garnish if desired

How to Make this

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1. Preheat the oven to 425°F (220°C). Spatchcock the chicken or cut it into 8 pieces, pat dry and season inside and out with 2 tsp kosher salt and 1 tsp black pepper.

2. Make the rub: in a bowl mix 2 tbsp extra virgin olive oil, 2 tbsp melted butter (or samneh), the juice of 1 lemon, 3 minced garlic cloves, 2 tsp baharat (or the allspice + cinnamon substitute) and 1/4 cup sumac; rub under the skin and all over the chicken, let sit at least 30 minutes or refrigerate up to overnight.

3. Cook the onions: heat 1/2 cup extra virgin olive oil and the remaining 2 tbsp melted butter in a large heavy skillet or ovenproof pan. Add the thinly sliced red onions with 2 tsp salt and cook on medium-low, stirring every few minutes, until very soft and deeply golden, about 25 to 35 minutes. Dont rush them, the caramelization is key.

4. Finish the onions: when they are almost done stir in the remaining 1/4 cup sumac and the last minced garlic clove for 1 to 2 minutes, taste and adjust salt and sumac (you can add a bit more if you like it tangy). Remove from heat and keep most of the onions aside for the bed, leave a little to garnish.

5. Toast the pine nuts in a dry skillet over medium until golden, watch them closely because they burn fast; set aside.

6. Assemble for roasting: spread the large pile of onions in a roasting pan or rimmed baking sheet (or directly on taboon breads if your oven is set up for that), place the chicken on top skin side up, tuck lemon slices around or under the skin if you want extra citrus, and drizzle the extra 2 tbsp olive oil over the skin to help browning.

7. Roast the chicken at 425°F (220°C) until the skin is deep golden and an instant read thermometer reads 165°F (74°C) in the thickest part, about 35 to 45 minutes for a spatchcocked bird (pieces will take 30 to 40 minutes). Baste once with pan juices halfway through if you like.

8. Rest the chicken 10 minutes, then carve or tear into pieces. Spoon the onion mixture over warm taboon breads or pita, place the chicken on top and pour any pan juices over everything so the bread soaks flavor.

9. Finish and serve: scatter toasted pine nuts, chopped parsley and pomegranate seeds over the top, sprinkle a little extra sumac and a drizzle of olive oil, serve with lemon wedges. This is best eaten right away, fingers involved and messy is totally allowed.

Equipment Needed

1. Large roasting pan or rimmed baking sheet (big enough for the chicken and onions)
2. Large heavy ovenproof skillet (for caramelizing onions and finishing in the oven)
3. Chef’s knife
4. Cutting board
5. Kitchen or poultry shears (for spatchcocking) Dont panic if you only have a good knife
6. Instant-read thermometer
7. Mixing bowl (for the rub)
8. Measuring cups and spoons
9. Tongs and a wooden spoon or spatula (for stirring and basting)
10. Small dry skillet (for toasting pine nuts)

FAQ

Q: Can I make Mussakhan with bone-in chicken thighs only? A: Yes. Thighs cook well and stay juicy. Reduce roasting time to about 30 to 40 minutes at 425 F depending on size, and check for 165 F internal temp.

Q: My onions are bitter not sweet, what went wrong? A: They cooked too fast at too high a heat. Lower the heat, stir more, add a splash of water or lemon if they stick, and cook until jammy and soft.

Q: How can I make it less tangy if I dont like a lot of sumac? A: Use less sumac in the onions and only a light dusting on the chicken. You can also add a bit more butter or a pinch of sugar while cooking the onions to balance acidity.

Q: Can I use white onions or yellow onions instead? A: You can but they taste different. Red onions give a sweeter, milder result and the color looks great with sumac. If using yellow, cook a bit longer for same sweetness.

Q: Can I make this vegetarian? A: Yes. Roast slices of cauliflower or large portobello mushrooms with the same sumac oil rub, then serve on the onions. Chickpeas also make a decent protein add.

Q: How do I store leftovers and reheat them? A: Refrigerate chicken and onions separately in airtight containers up to 3 days. Reheat onions gently on the stove, warm chicken in a 350 F oven until heated through to keep skin somewhat crisp.

Mussakhan (roast Chicken With Sumac And Red Onions) Recipe Substitutions and Variations

Sumac: if you dont have sumac, use fresh lemon zest plus a little lemon juice or a pinch of citric acid to get that bright tang. For a recipe calling for half cup of sumac try zest of three lemons and about two teaspoons lemon juice, taste and add more acid if you want, add a spoon of paprika for color if needed.
Red onions: swap with yellow or sweet onions like Vidalia, or use shallots for a milder sweeter result. Use about four to five large yellow onions or eight to ten shallots to match the volume, cook a bit longer until soft and slightly caramelized.
Unsalted butter or samneh: replace with ghee or clarified butter for the same nutty richness, or use extra virgin olive oil if you need dairy free. Use the same volume, so four tablespoons ghee or four tablespoons olive oil in place of the butter.
Pine nuts: substitute with toasted slivered almonds, chopped pistachios, or walnuts for similar crunch and flavor. Use equal amounts and toast them in a dry pan until golden, they burn fast so watch closely.

Pro Tips

1. Dry, dry, dry the skin: pat the chicken super dry and if you have time leave it uncovered in the fridge for a few hours or overnight. The drier the skin the crisper it gets when roasting, trust me.

2. Don’t rush the onions: low heat, lots of patience. Stir less not more, and if they start sticking, splash in a little water to scrape up the brown bits. If you want to speed things a bit, a tiny pinch of baking soda helps them break down faster, but use just a pinch or they’ll taste weird.

3. Keep some sumac for the end: add most while cooking but reserve a bit to sprinkle raw over the finished dish so you get that sharp tang back. Also mix a little sumac with oil and rub under the skin for deeper flavor that wont burn.

4. Rest and pull rather than slice: let the chicken rest 10 to 15 minutes, then tear or pull pieces with tongs and a fork so it stays juicy and looks rustic. Warm the breads on the hot pan for a minute before serving so they soak up the onion juices better.