Palestinian · intermediate
Palestinian Musakhan Chicken Thighs With Caramelized Onions
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 TIME
- 15 min
- COOK TIME
- 40 min
- SERVES
- 4
LET’S MAKE IT
Step by step
- 01
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.
- 02
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.
- 03
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.
- 04
Stir remaining 2 tbsp sumac and 0.5 tsp salt into the caramelized onions until they turn a deep burgundy color.
- 05
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.
- 06
Bake at 375°F (190°C) for 12 to 15 minutes until chicken reaches an internal temperature of 165°F (74°C).
- 07
Toast pine nuts in a small dry pan over medium heat for 2 minutes until golden brown, then scatter over top before serving.
A LITTLE KITCHEN KNOW-HOW
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.
Notes from the kitchen
- 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.
