Palestinian Roast Chicken with Sumac and Red Onions (Mussakhan)
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.
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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