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Mussakhan (Roasted chicken with onion, oilve oil and spices)

Oven roasted chicken with lots of onion and olive oil, served on a bed of flatbread. This recipe is a sure crowd pleaser, that's not only pleasing to the eye but a treat for the tastebuds as well.
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Prep Time 20 minutes
Cook Time 1 hour
Servings: 8
Course: Main Course
Cuisine: Palestinian
Ingredients Method Notes

Ingredients
  

For the spice mix:
  • 6 tsp sumac
  • 3 tsp paprika powder
  • 2½ tsp salt
  • 2 tsp black pepper powder
  • 1 ½ tsp cumin powder
  • 1 ½ tsp coriander powder
  • ½ tsp cinnamon powder
  • ½ tsp cardamom powder
Other ingredients:
  • 2 kg chicken tighs and legs bone in and skin on (preferably)
  • 300 ml (1½ cup) olive oil (divided)
  • 1 kg brown onion
  • 4-5 pieces arabic flatbread (or chapati/roti)
For garnish:
  • 2 Tbsp pinenuts
  • a handful of chopped parsley
  • 2 tsp sumac

Method
 

  1. Set the oven to preheat at 180℃.
  2. Prepare the spice mix by combining all the spices and salt into a bowl. Dice the onion into small pieces.
  3. Make slits on the thick parts of the chicken using a knife. Coat the chicken lightly all over with some olive oil. Sprinkle half of the prepared spice mix onto the chicken and rub it thoroughly all over the chicken. Arrange the chicken onto a lined baking tray and bake it for 1 hour at 180℃, flipping half way.
  4. While the chicken is baking, take a deep pan and add the diced onion into it. Add the olive oil and the remaining spice mix. Combine everything together and put it on medium low heat. Cook for 40 minutes, stirring occasionally.
  5. Once the chicken and onion mixture are done, it’s time to assemble. Cut each flatbread into 8 triangles (like pizza). Take a big (flat) dish and put a layer of flatbread on the bottom. Spread the onion and olive oil mixture all over it, then arrange the roasted chicken on top (including any liquid released from the chicken).
  6. Toast the pinenuts in a teaspoon of olive oil on medium low heat until it turns golden brown. Garnish the chicken with the toasted pinenuts, chopped parsley and sumac.

Notes

  • The ingredients qantities (in the recipe below) are suitable to feed about 6-8 adults. If you want to make a smaller qantity, you can simply divide the quantity of indredients by the same number.
  • If you have got any leftovers, shred the chicken from the bones and break the flatbread into small pieces. Mix it and then transfer it into an airtight container and store it for up to 3 days in the fridge and 2 months into the freezer. You can use it as a filling in wraps or sandwiches, or enjoy it on it’s own with some freshly made salad.