Msakhan Recipe

Serves: 4 Save

Ingredients (21)

  • For the Chicken:
  • 4 skin-on, bone-in chicken legs and/or breasts (about 2 1/4 pounds; 1kg)
  • 1 1/2 tablespoons (22ml) extra-virgin olive oil
  • 1 teaspoon sumac
  • 3/4 teaspoon ground allspice
  • 1/2 teaspoon freshly ground black pepper
  • 1/2 teaspoon ground cumin
  • Kosher salt
  • For the Onions:
  • 6 tablespoons (90ml) extra-virgin olive oil
  • 5 medium yellow onions (2 1/2 pounds; 1.1kg), cut into 1/4-inch dice
  • 1 3/4 teaspoons (7.5g) Diamond Crystal kosher salt; for table salt, use about half as much by volume or the same weight
  • 1 tablespoon (10g) sumac
  • 1 1/2 teaspoons (6g) ground cumin
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon ground black pepper
  • 1/4 cup (60ml) homemade chicken stock or low-sodium store-bought broth, or water
  • To Serve:
  • Four 8-inch taboon breads or good-quality pita or naan (see note)
  • Sumac, for sprinkling
  • 1/2 cup (2 1/2 ounces; 70g) pine nuts and/or slivered almonds, toasted (see note)

Directions

Learn how to make this recipe at Serious Eats