Mussakhan (Musakhan)

Chicken, Ethnic, Middle Eastern, Poultry


12 chicken thighs, boneless & skinless

4 1/2 tablespoons sumac, divided

2 lg lemons, juiced

1 1/2 teaspoons salt, divided

1/2 teaspoon pepper

1/8 teaspoon cinnamon

1/4 teaspoon nutmeg

3 lg onions, quartered & sliced

3 tablespoons pine nuts, toasted

4 1/2 tablespoons olive oil, divided

3 loaves pita bread


• Spray 9x13 baking dish with Pam. Spread 1.5 Tbsp olive oil over bottom of dish.

• Combine 3/4 tsp salt, pepper, cinnamon, nutmeg & 1 tbsp sumac in small bowl.

• Wash chicken with cold water and wipe with paper towel to dry thoroughly; then swish through oil in baking dish. On both sides, sprinkle chicken with lemon juice and rub with spice mixture.

• Bake at 400 degrees for 30 minutes or until tender. Remove chicken from baking dish.

• Meanwhile, rub onions with remaining salt and sumac. Saute in 3 Tbsp olive oil until tender.

• Open pita bread into 2 rounds. Dip into pan juices and place with open sides up in baking dish used for chicken. Spread the bread with half the onion-sumac mixture. Place chicken on bread and cover with remaining onion-sumac mixture. Sprinkle with water or broth.
Bake at 400 degrees for 20 more minutes.

• Garnish with sauteed pine nuts.


Notes: Serve with green salad, Mediterranean style.