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Black Pepper-Cumin Chicken and Onion Traybake

Black Pepper-Cumin Chicken and Onion Traybake

By Hisham Ali HassanOctober 28, 2024

  • Makes
    4 to 6 servings
  • Cook Time
    40 minutes
  • Rating

This baking-sheet dinner was inspired by musakhan, a Palestinian chicken and onion dish seasoned with sumac and warm spices. The broiler makes quick, easy work of cooking while also delivering flavorful browning. The onions, arranged under the chicken thighs, char in spots and release moisture as they cook; their juices, combined with the chicken’s, form a sauce to drizzle on at the end, keeping the dish moist and succulent. Slice the onions about ½ inch thick so they soften but retain some texture. Taboon bread is a traditional component of musakhan, but serve this with any type of soft flatbread.

Tip

Don’t trim the chicken thighs of fat. The fat adds flavor and helps with browning. Also, don’t use a broiler pan for this. The larger surface area of a rimmed baking sheet (about 13 by 18 inches) is necessary for the onions and chicken to cook at the correct rate.

Ingredients
  • ¼

    cup extra-virgin olive oil, plus more to serve

  • 2

    tablespoons ground sumac, plus more to serve

  • 2

    teaspoons ground cumin

  • ¾

    teaspoon ground allspice

  • ½

    teaspoon ground cinnamon

  • Kosher salt and ground black pepper

  • 2

    pounds boneless, skinless chicken thighs, patted dry

  • 3

    medium red onions, halved and sliced about ½ inch thick

  • ¼

    cup pine nuts or slivered almonds, toasted

  • Chopped fresh flat-leaf parsley, to serve

  • Warmed flatbread, to serve

  • Lemon wedges, to serve

Step 1

Heat the broiler with a rack positioned about 6 inches from the element. In a large bowl, stir together the oil, sumac, cumin, allspice, cinnamon, 1 teaspoon salt and ½ teaspoon pepper. Add the chicken and onions; toss to coat, rubbing the seasonings into the meat. Transfer to a broiler-safe rimmed baking sheet, then distribute in an even layer, placing the chicken on top of the onions. Broil for 10 minutes, then, using tongs, flip the chicken pieces. Broil until the chicken is well browned, charred at the edges and no longer pink when cut into with a knife, about another 10 minutes.

Step 2

Transfer the chicken and onions to a platter, then drizzle with the juices on the baking sheet. Sprinkle with the nuts, parsley and additional sumac; drizzle with additional oil. Serve with flatbread and lemon wedges.