Palestinian Musakhan (Roasted Chicken with Sumac and Onions)

• 8 Chicken thighs, bone-in, skin-on
• 2 tsp Fine sea salt
• 1 tsp Black pepper
• 1 tsp Ground cinnamon
• 4 tbsp Sumac
• 1 large Lemon
• 120 ml Olive oil
• 4 large Yellow onion
• 4 pieces Pita bread
• 60 g Pine nuts

1. Heat the oven to 220°C (430°F). Pat the chicken dry, then season all over with the fine sea salt, black pepper, ground cinnamon and 2 tbsp of the sumac. Finely zest the lemon, then squeeze the juice; set both aside.
2. Arrange the chicken thighs skin-side up in a roasting pan and roast for 35 to 40 minutes, until the skin is deeply golden and the juices run clear when the thickest part is pierced. If the skin is browning too quickly, lower the oven to 200°C (390°F) for the final 10 minutes. Transfer the chicken to a plate to rest.
3. While the chicken roasts, slice the yellow onions. Warm the olive oil in a large frying pan over medium heat, add the onions and cook for 20 to 25 minutes, stirring often, until very soft and sweet. Stir in the remaining 2 tbsp sumac, the lemon zest and lemon juice, and cook for 2 minutes until fragrant and tangy.
4. In a dry frying pan over medium heat, toast the pine nuts for 2 to 4 minutes, stirring constantly, until golden. Tip them straight into a bowl so they do not continue to darken in the hot pan.
5. Lay the pita bread on a roasting tray and spoon over a generous layer of the sumac onions, letting some of the oil soak in. Nestle the chicken on top and spoon over any resting juices. Bake for 5 to 7 minutes, just until the bread is warmed through and the edges are lightly crisp.
6. Scatter over the toasted pine nuts and serve straight away. If you like, finish with an extra pinch of sumac over the top for colour and tang.

Made this recipe? Rate it — a comment is optional.