Roast Chicken with Sumac and Red Onions (Mussakhan)
2 lbs. bone-in, skin-on chicken thighs and drumsticks
1 lemon, juiced
4 tbsp. EVOO, plus more for serving
1 1/2 tbsp. sumac, plus more for serving
4 garlic cloves, crushed
1/2 tsp. cumin, ground
1/2 tsp. allspice, ground
1/4 tsp. cinnamon, I prefer Ceylon but use what you have
salt and pepper to taste
1 large red onion, halved and thinly sliced
2 tbsp. pine nuts
Naan or Arabic taboon bread
Coarsely chopped parsley for garnish
Slash the flesh of each piece of chicken about 3/4 inch apart
Place the meat in a large bowl or plastic container
Combine lemon juice, 3 tbsp. EVOO, sumac, garlic, cumin, allspice, cinnamon and 1 1/2 tsp. salt and 1/4 tsp. pepper. Pour over chicken and rub the mixture into the meat. Add the red onion and toss to coat. Cover and transfer to the refrigerator to marinate for 1-3 hours.
Once the chicken has marinated, heat oven to 375 degrees
Transfer the chicken, onion slices and any juices to a baking sheet
Roast about 40 minutes or until juices run clear when chicken is pierced
When chicken is cooked through, remove from oven, cover the baking sheet tightly with foil and set aside while you prepare the toppings.
In a small skillet, cook the pine nuts in the remaining 1 tbsp. EVOO over low heat, stirring occasionally, until golden brown, about 2 min., then transfer to a paper towel to drain. Watch closely, as pine nuts burn easily.
To serve, heat the naan or taboon bread in the oven until toasted and warmed and transfer to a platter. Arrange chicken and onion over the top of the bread
Finish with pine nuts, more sumac and chopped parsley. Drizzle with any remaining juices from the roasting pan, then drizzle with a little more EVOO.
Serves 4 Based on a recipe from Yasmin Khan's book "Zaitoun: Recipes from the Palestinian Kitchen"