Zylo AI Logo
recipes

Paleo Middle Eastern Sumac Chicken ( Musakhan) Recipe

Gluten Free
Lunch
Main Dishes
Paleo
★★★★★
5/5
(2928 reviews)
By Zylo Nutritionist Team
Paleo Middle Eastern Sumac Chicken ( Musakhan)
Zylo Recipes

Description

This warm chicken musakhan is an absolute delight, a symphony of flavors that dance across your palate. Imagine succulent chicken thighs, generously seasoned with aromatic sumac and earthy cumin, roasted to a perfect golden-brown crispiness. The result is an intensely flavored, deeply satisfying experience.

The chicken, imbued with these vibrant spices, is then served atop a bed of exquisitely caramelized red onions, their sweetness a counterpoint to the tangy sumac. This creates a harmonious balance that is both comforting and exciting. The dish is traditionally presented on a canvas of flatbread, which eagerly absorbs the flavorful juices released during cooking, adding another layer of texture and taste to the overall experience.

The flatbread becomes an integral part of the dish, a soft and yielding base that complements the richness of the chicken and onions. For a delightful textural contrast, toasted nuts are scattered over the top, providing a satisfying crunch and nutty depth that elevates the dish even further. The choice of red onions is key to an authentic musakhan.

Their vibrant color, intensified by the sumac, contributes to the dish's visual appeal, while their inherent sweetness balances the spice notes. Each element plays a crucial role in creating a cohesive and memorable culinary experience. While traditionally enjoyed by tearing off pieces of flatbread and scooping up the chicken, onions, and nuts by hand, feel free to adapt the serving style to your preference.

The cooked chicken can be shredded and presented alongside the caramelized onions on a plate, with the flatbread served separately. Alternatively, the components can be nestled inside the flatbread for a convenient and delicious wrap. This adaptability makes it a versatile dish for any occasion.

Given its richness and depth of flavor, this dish pairs beautifully with light and refreshing accompaniments. Consider serving it alongside a simple salad of leafy greens or a vibrant Lebanese Tabbouleh to cleanse the palate and create a well-rounded meal.

Preparation Time

Prep Time
10 min
Cook Time
45 min
Total Time
55 min

Nutrition Information

Per 1 serving serving
C
Calories
550 Kcal
C
Carbs
15 g
Fi
Fiber
3 g
Sugar
5 g
P
Protein
45 g
C
Fats
35 g
Saturated Fats 8 g
Unsaturated Fats 25 g
Cholestrol 150 mg
Sodium 450 mg
Potassium 600 mg
AI logo Zylo AI

Your Personal
Nutrition
Guide

Avatar 1 Avatar 2 Avatar 3 Avatar 4
More than 230K
downloads
4.9/5 out of 3k reviews

GET IT ON

Google Play

Download on the

App Store

Ingredients

    1.
    Extra virgin olive oil
    Extra virgin olive oil
    7 tbsp
    2.
    Ground Sumac Spice
    Ground Sumac Spice
    2 tbsp
    3.
    Cumin, ground
    Cumin, ground
    3 tsp
    4.
    Salt
    Salt
    1.25 tsp
    5.
    Black pepper
    Black pepper
    0.25 tsp
    6.
    Cinnamon
    Cinnamon
    0.13 tsp
    7.
    Chicken thigh with skin
    Chicken thigh with skin
    4 large
    8.
    Pine nuts
    Pine nuts
    0.25 cup
    9.
    Almonds
    Almonds
    0.25 cup
    10.
    Onion, white, yellow or red, raw
    Onion, white, yellow or red, raw
    1 large
    11.
    Arrowroot flour
    Arrowroot flour
    0.5 cup
    12.
    Coconut milk
    Coconut milk
    0.5 cup
    13.
    Parsley
    Parsley
    2 tbsp, chopped
    14.
    Lemon
    Lemon
    4 slice - 1/8 of medium

Instructions

    1.
    Preheat your oven to 200C/400 F and prepare a casserole dish. To a bowl, add 3 tbsp of olive oil, 1 tbsp sumac, 2 tsp cumin, tsp salt, black pepper, and cinnamon. Whisk to combine.
    2.
    Add the chicken thighs to the bowl and toss to season. Rub the seasoning under the skin and in all the folds and creases. Transfer to the casserole dish.
    3.
    Bake for 30 minutes until the meat is cooked all the way through and the skin is crispy and golden. Meanwhile, to toast the nuts, add the remaining olive oil to a heavy-base pot and add the nuts. Cook on low-medium heat, stirring regularly, for 3-5 minutes until golden.
    4.
    Remove them from the pot using a slotted spoon, leaving the oil in the pot, and place them on a plate lined with paper towels. Drop the heat to low, and thinly slice the onions. Add them to the pot and stir.
    5.
    Add 1 tbsp sumac, 1 tsp cumin, and tsp salt to the onions. Cook for 15-20 minutes, stirring occasionally, until super soft. Take the pot off the heat and set it aside.
    6.
    Finally, to prepare the flatbread, add the arrowroot flour and tsp salt to a bowl. Whisk to incorporate, then add the coconut milk. Whisk until the batter becomes smooth.
    7.
    Place a nonstick pan over medium heat and lightly grease it. Add a cookie scoop worth of batter to the pan and spread it using a spoon. Drop the heat to low and cook for 3 minutes on each side until golden and cooked through.
    8.
    Repeat with the remaining batter and place them on a plate. You should get 4 small tortillas at this point. Cover with a plastic bag and set them aside for assembly.
    9.
    By the time you prepare the onions and flatbread, the chicken should be done cooking. Take it out of the oven and set it aside to cool slightly. Don discard the juices.
    10.
    To assemble, lay the bread flat onto a serving plate. Pour the chicken juices over the tortillas and let them soak (you can skip this step if you want this meal to be lighter). Add half the onions and spread.
    11.
    Add the chicken and top with the remaining cooked onions. Sprinkle the toasted nuts on top. Garnish with chopped parsley and some lemon slices.