Palestinian Roast Chicken with Sumac and Red Onions (Mussakhan)

Palestinian Roast Chicken with Sumac and Red Onions (Mussakhan)

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Mussakhan is a classic Palestinian dish traditionally laid out on a giant piece of bread, where the flavorful roasting juices laced with allspice, sumac, and cumin can be poured over the top.

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Ingredients

  • 2 <sup>1</sup>⁄<sub>4</sub> lb. skin-on chicken legs, thighs and drumsticks separated
  • <sup>1</sup>⁄<sub>4</sub> cup extra-virgin olive oil, divided, plus more for drizzling
  • 1 tbsp. plus 1½ tsp. ground sumac, plus more for sprinkling
  • <sup>1</sup>⁄<sub>2</sub> tsp. ground allspice
  • <sup>1</sup>⁄<sub>2</sub> tsp. ground cumin
  • <sup>1</sup>⁄<sub>4</sub> tsp. ground cinnamon
  • 3 tbsp. fresh lemon juice
  • 4 medium garlic cloves, coarsely crushed in a mortar and pestle (1 Tbsp.)
  • 1 <sup>1</sup>⁄<sub>2</sub> tsp. kosher salt, plus more as needed
  • <sup>1</sup>⁄<sub>4</sub> tsp. freshly ground black pepper, plus more as needed
  • 2 large red onions, halved then thinly sliced (2⅔ cups)
  • 2 tbsp. pine nuts
  • Naan or Arabic taboon bread, for serving
  • <sup>1</sup>⁄<sub>4</sub> cup coarsely chopped flat-leaf parsley

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