Roast chicken with sumac and red onions (Mussakhan) from Zaitoun: Recipes and Stories from the Palestinian Kitchen (page 179) by Yasmin Khan

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Chicken requires marinating for 1 to 3 hours. Can substitute taboon bread for naan bread.

  • Stephenn31 on January 20, 2025

    Don't skimp on the red onion - it cooks down and is delicious with a squeeze of lemon. Really good. I made with skin/bone-on chicken breast and it worked well but needed an extra 15 min to cook to temp.

  • rittingerv on May 31, 2022

    Delicious! Served with the radicchio and clementine salad in this same book. Very flavorful and moist.

  • mpo on April 07, 2022

    This is actually easy enough for a weeknight even if it feels more complex. I served this over freekah - without hummus or babaganoush, serving on a pita seems odd with the chicken on the bone.

  • kari500 on September 14, 2021

    Not sure why my result was so different from everyone else, but I didn’t love this. The spicing seemed off, uninteresting. I won’t make again.

  • KevinSeattle on August 15, 2020

    Astonishingly good and straight forward to make. I seasoned the chicken a day ahead with salt and pepper, but could season ahead with all the spices to give the meat more of a chance to absorb the spices and give a deeper kick. Add the onions, fat and acid in the last few hours before cooking to avoid denaturing the proteins.

  • Barb_N on February 13, 2020

    I marinated the chicken for an hour in fridge and 30 min at room temperature. In spite of planning ahead for this meal I didn’t have lemons (used preserved lemon instead, on a mission to finish an old batch) or pine nuts - used pistachios. Yum, this is a winner.

  • imaluckyducky on November 09, 2019

    5 Holy Moly Stars. This dish is deeply, richly satisfying. Despite what the recipe states, you do not need to marinate the chicken - a solid rub-down before roasting will do. The spices create a delicious chicken liquor on the bottom of the pan that absolutely must be poured over whatever flatbread you are using. Will make again.

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