Editorial sample recipePalestinianintermediateHalalDairy-Free

Palestinian Musakhan Chicken Thighs With Caramelized Onions

Name: Palestinian Musakhan Chicken Thighs With Caramelized Onions
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Yield: 4 servings
Cuisine: Palestinian
Ingredients: 1.5 lb Boneless skinless chicken thighs, halal certified; 3 large Red onions, thinly sliced; 4 tbsp Extra virgin olive oil; 3 tbsp Ground sumac; 1 tsp Ground allspice; 0.5 tsp Ground cinnamon; 3 tbsp Pine nuts; 4 medium Flatbreads, taboon or naan; 1.5 tsp Salt

A skillet adaptation of a beloved Palestinian classic featuring chicken thighs coated in tart sumac, warm spices, and deeply caramelized red onions over baked flatbread.

Prep: 15 min
Cook: 40 min
Total: 55 min

AI-generated illustration of Palestinian Musakhan Chicken Thighs With Caramelized Onions

AI illustration

Technique to learn

Low-Heat Sumac Caramelization

Slowly sweating red onions allows natural sugars to emerge, which interact with acidic sumac to form a rich, tangy onion preserve.

Instructions

Step 1: Toss chicken thighs with 1 tbsp olive oil, 1 tbsp sumac, ground allspice, ground cinnamon, and 1 tsp salt in a medium bowl until thoroughly coated.
Step 2: Heat 1 tbsp olive oil in a large skillet over medium-high heat and sear chicken thighs for 4 to 5 minutes per side until deeply browned, then transfer to a plate.

Step 3: Add remaining 2 tbsp olive oil and all sliced red onions to the skillet, cooking over medium-low heat for 20 minutes while stirring frequently until soft and sweet.

Step 4: Stir remaining 2 tbsp sumac and 0.5 tsp salt into the caramelized onions until they turn a deep burgundy color.

Step 5: Arrange flatbreads on a large baking sheet, spread the sumac onions generously over each piece, and nestle seared chicken thighs on top of the onions.

Step 6: Bake at 375°F (190°C) for 12 to 15 minutes until chicken reaches an internal temperature of 165°F (74°C).

Step 7: Toast pine nuts in a small dry pan over medium heat for 2 minutes until golden brown, then scatter over top before serving.

Cooking tips

Use high-quality dark red sumac for the best balance of astringent citrus flavor and visual color.
Sauté onions low and slow to ensure natural sugars break down without burning the delicate sumac.
Drizzle extra olive oil over flatbread edges before baking to keep them crisp without drying out.
Original home-cooking adaptation inspired by Palestinian; regional versions vary.
Use halal-certified meat, poultry, stock, sauces, cheese and other processed ingredients. Check labels and avoid cross-contamination. Recipe screening is not halal certification.

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