Sumac Chicken (Musakhan-Style)

Prep: 15 minutes Cook: 45 minutes Serves: 4

🌿 Short Story

In the hills of Palestine, sumac-coated chicken baked with caramelized onions and olive oil is more than a meal — it’s a gathering.
This dish, inspired by musakhan, captures that same warmth and aroma with fewer steps and all the flavor.
Made with Darna Sumac and Darna Olive Oil, it’s bold, citrusy, and beautifully simple.

🍋 Ingredients

Chicken & Marinade

• 4 chicken legs (thigh + drumstick attached) or 4 bone-in thighs

• 2 tablespoons Darna Sumac

• 3 tablespoons Darna Olive Oil

• 1 teaspoon ground allspice

• ½ teaspoon cinnamon

• ½ teaspoon black pepper

• 1 teaspoon salt

• Juice of ½ lemon

Onion Layer

• 2 large yellow onions, thinly sliced

• ¼ cup Darna Olive Oil

• 1 tablespoon Darna Sumac

• Pinch of salt

To Serve

• 2 large flatbreads (taboon, markouk, or pita)

• Handful toasted pine nuts (optional)

• Extra sprinkle of Darna Sumac

• Lemon wedges

🔥 Directions

1️⃣ Marinate the Chicken

1. In a bowl, mix Darna Olive Oil, Darna Sumac, spices, salt, and lemon juice.

2. Rub onto chicken pieces, coating well.

3. Cover and let sit 30 minutes at room temp (or refrigerate up to 12 hours).

2️⃣ Cook the Onions

1. Heat ¼ cup Darna Olive Oil in a skillet over medium heat.

2. Add onions and cook slowly, stirring, until soft and golden (about 12 minutes).

3. Stir in 1 tablespoon Darna Sumac and a pinch of salt.

4. Remove from heat and set aside.

3️⃣ Roast the Chicken

1. Preheat oven to 400 °F (200 °C).

2. Arrange marinated chicken on a lined tray.

3. Roast 35–40 minutes until the skin is crisp and juices run clear.

4️⃣ Assemble (Musakhan-Style)

1. Warm the flatbreads.

2. Spread the onions evenly over the bread, drizzle a little olive oil.

3. Top with roasted chicken pieces.

4. Sprinkle generously with more Darna Sumac and toasted pine nuts.

5. Serve hot with lemon wedges.

🧄 Village Tips

• Let the onions cook slow and low — their sweetness balances the sharp sumac.

• Brush the bread with olive oil before serving to keep it soft.

• Traditionally served as a single large platter for sharing.

• Use the same recipe with boneless chicken thighs for quick weeknight meals.

🌸 Variations

• Sheet-Pan Style: Roast onions and chicken together on one pan — easy cleanup.

• Wrap It Up: Use leftovers for sumac chicken wraps with labneh and mint.

• Vegetarian twist: Roast cauliflower and onions in the same sumac-spice mix.

⚖️ Allergens & Diet

Naturally gluten-free (without bread).
Dairy-free.
Halal.

🛒 Shop This Recipe

• Darna Sumac (7 oz / 200 g)— sun-dried, hand-ground, intensely tangy

• Darna Olive Oil (500 mL)— first harvest, cold extraction

• Darna Allspice Blend (100 g)— COMING SOON