Photograph of the finished Musakhan

Middle East · Gà nướng sumac Musakhan

Musakhan

1 hr 15 min Hands-on time + 30 min waiting
MediumDifficulty
5 stepsSteps
Serves 4 Amounts follow along 4

What to get ready

  • Photograph of Chicken thighs Chicken thighs 880 g
  • Photograph of Onion Onion 6
  • Photograph of Sumac powder Sumac powder 40 g
  • Photograph of Olive oil Olive oil 100 ml
  • Photograph of Pita bread Pita bread 4
  • Photograph of Pine nuts Pine nuts 40 g
  • Photograph of Cardamom Cardamom 4
  • Photograph of Lime Lime 1
  • Photograph of Salt Salt 12 g
  • Photograph of Black pepper Black pepper 4 g

Method

  1. 1 Marinate the chicken thighs with sumac, olive oil, lemon juice, salt, and pepper for at least 30 minutes.
  2. 2 Slice the onions thinly and sauté them slowly with olive oil and cardamom for 25 minutes, until the onions are tender and sweet.
  3. 3 Mix two-thirds of the remaining sumac into the onions, and stir for another 3 minutes until the onions turn reddish-purple.
  4. 4 Bake the chicken at 200°C for 35 minutes until the skin is golden and crispy, retaining the juices that have been released.
  5. 5 Spread the pita bread, top with sumac, place the chicken on top, drizzle with gravy, and sprinkle with roasted pine nuts.

With an appliance

  • Charcoal grill 1 hr 10 min

    Replace step 4: Place the chicken thighs on a charcoal grill with the heat at a distance of 15 cm from the charcoal, grill each side for 12 minutes, then place the skin side down near the charcoal for 3 minutes; the chicken will have a smoky aroma and the skin will be slightly charred, but be careful not to let the sumac burn and become bitter.

Start cooking