Roast Chicken with Sumac and Red Onions (Mussakhan)
Mussakhan is a rich and fragrant combination of juicy, roasted chicken and aromatic spices. It's traditionally served on top of toasted flatbread (to soak up al
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Cooking tools:
- Oven
- Baking sheet
- Aluminum foil
- Pastry brush
- Zip-top bag
- Mixing bowl
- Fork
- Skillet
- Airtight container
- Nonstick skillet
- Cutting board
- Chef's knife
- Tongs
- Serving bowl
- Serving platter
- Measuring spoon
- Measuring cup
- Spatula
- Paper towel
- Kitchen scale
- Second sheet pan
- Cooking spray
- Saucepan
Ingredients
- 1 Onions, medium and red, thinly sliced
- 4 cloves Garlic, chopped
- 1/2 Lemons, wedges
- 3 Tbsp Lemon juice
- 3 Tbsp Oil, olive, plus extra for serving
- 4 tsp Sumac, plus extra for serving (look for this at specialty grocery stores or online)
- 1 1/2 tsp Salt
- 1/2 tsp Cumin, ground
- 1/2 tsp Allspice (opt)
- 1/4 tsp Cinnamon
- 1/4 tsp Black pepper
- 2 lbs Chicken drumsticks, bone-in and skin on (about 1-2 per serving)
- 2 Tbsp Pine nuts
- 3 Tbsp Parsley, chopped
- 2 Naan (about 8 oz total; sub any flatbread)
- 1 lb Eggplant, cut into 1" / 2.5 cm thick slices
- 1 cup Tomatoes, cherry or grape, halved
- 2 Tbsp Parsley, chopped
- 1/4 tsp Red pepper flakes (opt)
- 2 oz Cheese, feta, crumbled
- 1 Tbsp Oil, olive
- 1 1/2 Tbsp Lemon juice
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