Sumac Chicken with Red Onions and Pita
A weeknight take on Palestinian musakhan: chicken roasted with sumac and soft red onions, piled onto warm pita with pine nuts.
- Cuisine
- Levantine · Palestine
- Time
- 50 min total (20 min hands-on)
- Serves
- 4
Ingredients
For 4 servings.
- 2 lb boneless skinless chicken thighs
- 3 red onions, sliced
- 1/3 cup olive oil
- 2 tbsp sumac
- 1 tsp ground cinnamon
- 1 tsp ground cumin
- 1 tsp salt
- 1/2 tsp black pepper
- 4 pita breads
- 1 lemon
- 1/4 cup pine nuts (optional topping)
- 1/2 bunch parsley, chopped (optional topping)
Method
- Heat the oven to 425°F.
- Toss the chicken and onions with the oil, sumac, cinnamon, cumin, salt and pepper on a sheet pan.
- Roast for 25–30 minutes, stirring the onions once, until the chicken is cooked through and the onions are soft and jammy.
- Toast the pine nuts in a dry pan for 2–3 minutes. Warm the pitas in the oven for the last 3 minutes.
- Squeeze the lemon over the pan, then pile chicken and onions onto the pitas and scatter with pine nuts and parsley.
Diets and allergens
Fits: Dairy-free, No pork, No beef
Free from: Milk, Egg, Fish, Shellfish (crustaceans and molluscs), Soy, Sesame
Contains: Gluten, Tree nuts, Wheat
Based on ingredients; check labels. Packaged foods such as broth, bread and spice mixes vary by brand.
Nutrition per serving
- Calories
- 719 kcal
- Protein
- 53.2 g
- Carbohydrates
- 50.2 g
- Fat
- 34.1 g
- Fiber
- 5.9 g
- Sodium
- 1025 mg
Nutrition is estimated from USDA FoodData Central and may differ from what you cook. Not medical advice.
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