Sumac-Spiced Chicken (Musakhan)
- Makes4 servings
- Cook Time1 1/4 hours
- 7
Sumac is the secret to this dish, a lesson we learned from a young Palestinian named Nadir, who showed us how to make musakhan in a kitchen in downtown West Ramallah. He used a generous amount of the deep-red spice as do we, its tart, citrusy flavor nicely balances the sweetness of the sautéed onion and rich pine nuts in our version. Look for sumac in well-stocked grocery stores, spice shops and Middle Eastern markets; it can also be ordered online.
Tip
Don’t skip the tahini for drizzling at the table. Its nutty flavor and richness perfectly complement the chicken. And since tahini separates on standing, don't forget to stir it well before serving.
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