Musakhan-style sumac roast chicken with caramelised onions

Palestinian national dish — roast chicken roasted on a bed of bread, smothered in sweet caramelised onions and tart sumac, finished with toasted almonds and parsley.

Ingredients

• 1.5 kg chicken, jointed into 8 pieces (or use thighs/drumsticks)
• 4 large onions, thinly sliced
• 4 tbsp olive oil
• 3 tbsp sumac
• 1 tsp ground cinnamon
• 1 tsp ground allspice
• 1 tsp salt
• 1/2 tsp black pepper
• 2 tbsp pine nuts or slivered almonds, toasted
• Fresh parsley, chopped
• 2 flat breads (taboon or pitta) to serve

Method

1. Marinate the chicken. Mix 2 tbsp olive oil with 1 tbsp sumac, the cinnamon, allspice, salt and pepper. Rub all over the chicken. Rest for at least 30 minutes (longer is better).

2. Caramelise the onions. Heat 2 tbsp olive oil in a wide oven-proof pan over medium-low heat. Add the onions and a pinch of salt. Cook for 30-40 minutes, stirring every few minutes, until deeply golden. Stir in the remaining 2 tbsp sumac.

3. Heat the oven to 200°C / 180°C fan / gas 6.

4. Assemble. Spread the onions across the base of the pan. Lay the chicken pieces on top, skin side up, with any marinade. Pour 100 ml water around (not over) the chicken.

5. Roast for 45-55 minutes until the chicken is cooked through and the skin is crisp and burnished.

6. Finish. Scatter the toasted nuts and parsley over the top. Serve with flatbread to mop up the pan juices.

Notes

Musakhan means ‘heated’ or ‘warmed’ in Arabic — the smell of caramelised onions and sumac roasting is unmistakable.