Palestinian Musakhan-Style Sumac Chicken Stew

Name: Palestinian Musakhan-Style Sumac Chicken Stew
Prep time: 25 min
Cook time: 1 h 30 min
Total time: 1 h 55 min
Yield: 6 servings
Cuisine: Palestinian
Ingredients: 3 lb (1360 g) bone-in, skin-on chicken thighs, about 8 thighs, patted very dry; 2 tsp (10 g) kosher salt, divided: 1 tsp for the chicken, 1 tsp for the onions; ⅓ cup (80 ml) extra-virgin olive oil; 2½ lb (1130 g) yellow onions, about 5 medium, halved and sliced ¼ inch (6 mm) thick; 5 cloves (15 g) garlic, thinly sliced; 3 tbsp (21 g) ground sumac, divided: 2 tbsp for the stew, 1 tbsp to finish; 1½ tsp (3 g) ground allspice; ½ tsp (1 g) ground cinnamon; 1 tsp (2 g) black pepper, freshly ground; 2 cup (480 ml) low-sodium chicken broth, warm or room temperature; 1 whole lemon, half zested and juiced (about 3 tbsp / 45 ml juice), half cut into wedges for serving; ⅓ cup (45 g) pine nuts, raw; ¼ cup (12 g) fresh flat-leaf parsley, leaves and tender stems, roughly chopped; 6 pieces taboon, pita or other flatbread, or cooked rice, warmed, for serving

From the MyKitchenBank Kitchen

Bone-in chicken thighs braise in a tangy, silky bath of slow-cooked onions, sumac, allspice and olive oil, then get finished with toasted pine nuts and parsley. All the flavors of musakhan in a spoonable stew, served over warm taboon-style flatbread or rice.

Prep: 25 min
Cook: 1 hr 30 min
Wait: 10 min
Total: 2 hr 5 min
Makes: 6 generous servings (about 8 cups stew)

Jump to recipe ♡ Save

Ingredients

6 servings

3 lb (1360 g) bone-in, skin-on chicken thighs, about 8 thighs, patted very dry
2 tsp (10 g) kosher salt, divided: 1 tsp for the chicken, 1 tsp for the onions
⅓ cup (80 ml) extra-virgin olive oil
2½ lb (1130 g) yellow onions, about 5 medium, halved and sliced ¼ inch (6 mm) thick
5 cloves (15 g) garlic, thinly sliced
3 tbsp (21 g) ground sumac, divided: 2 tbsp for the stew, 1 tbsp to finish
1½ tsp (3 g) ground allspice
½ tsp (1 g) ground cinnamon
1 tsp (2 g) black pepper, freshly ground
2 cup (480 ml) low-sodium chicken broth, warm or room temperature
1 whole lemon, half zested and juiced (about 3 tbsp / 45 ml juice), half cut into wedges for serving
⅓ cup (45 g) pine nuts, raw
¼ cup (12 g) fresh flat-leaf parsley, leaves and tender stems, roughly chopped
6 pieces taboon, pita or other flatbread, or cooked rice, warmed, for serving

Equipment (6)

Heavy 5–6 quart (4.7–5.7 L) Dutch oven or wide lidded pot
Small dry skillet for toasting pine nuts
Chef's knife and cutting board
Tongs
Instant-read thermometer
Large spoon for skimming

Steps

Before you start

Pat the chicken dry and season it 30 minutes ahead if you have time; it browns better and tastes more seasoned.
Slice the onions evenly (about ¼ inch / 6 mm thick) so they melt at the same rate. You will have a big pile, and that is correct.
Use a wide, heavy pot with a lid (5–6 quart / 4.7–5.7 L) so the chicken can brown in a single layer in two batches.
Read the timing: about 35 minutes of onion cooking and 45 minutes of braising, mostly unattended.

1
Season the chicken
- Pat the chicken thighs very dry with paper towels.
- Sprinkle all over with 1 tsp of the salt, half the black pepper and 1 tsp of the allspice.
- Let sit while you slice the onions.
+ Show details− Hide details
Ready when: Surface of the chicken looks dry and evenly speckled with spice.
Tip: Dry skin is the secret to crisp browning rather than steaming.
2
Brown the chicken
- Heat 2 tbsp (30 ml) of the olive oil in the pot over medium-high heat until shimmering.
- Place half the thighs skin-side down in a single layer.
- Cook undisturbed 5–6 minutes, then flip and cook 2 minutes more.
- Move to a plate and repeat with the remaining thighs.
- Pour off all but about 2 tbsp of fat from the pot.
+ Show details− Hide details
Ready when: Skin is deep golden brown and releases easily from the pot; the chicken is not cooked through yet.
Tip: Don't crowd the pot or the chicken will steam and the skin will stay pale.
3
Soften the onions
- Reduce heat to medium.
- Add the remaining 2 tbsp (30 ml) olive oil, all the sliced onions and the remaining 1 tsp salt.
- Stir, scraping up the browned bits.
- Cook, stirring every 3–4 minutes, for about 20 minutes.
+ Show details− Hide details
Ready when: Onions are completely soft, translucent and pale golden, with most of their liquid cooked off.
Tip: If the browned bits scorch, splash in 2 tbsp water and scrape.
4
Bloom the spices
- Add the garlic, 2 tbsp of the sumac, the remaining ½ tsp allspice, the cinnamon and the remaining black pepper.
- Stir constantly for 1 minute.
+ Show details− Hide details
Ready when: Fragrant, with the onions turning a rosy-burgundy color.
Tip: Keep stirring; sumac and garlic can turn bitter if they scorch.
5
Add broth and chicken
- Pour in the broth and lemon zest and juice, scraping the pot bottom.
- Nestle the chicken thighs into the onions, skin-side up, with the skin mostly above the liquid.
- Bring to a gentle simmer.
+ Show details− Hide details
Ready when: Small bubbles break steadily around the edges of the pot.
6
Braise covered
- Reduce heat to low, cover with the lid slightly ajar, and simmer gently for 40 minutes, turning the pot once for even cooking.
+ Show details− Hide details
Ready when: Chicken registers at least 175°F (80°C) in the thickest part and is nearly falling off the bone.
Tip: For tender dark meat, 175–195°F (80–90°C) is better than the 165°F safety minimum.
7
Toast the pine nuts
- While the chicken braises, toast the pine nuts in a dry skillet over medium-low heat, shaking often, for 3–4 minutes.
- Tip onto a plate immediately.
+ Show details− Hide details
Ready when: Nuts are golden and smell nutty.
Tip: Pine nuts burn within seconds of turning golden, so don't walk away.
8
Reduce the sauce
- Uncover the pot and simmer over medium-low for 10 minutes to thicken the sauce slightly.
- Skim any excess oil from the surface with a spoon.
- Taste and add salt if needed.
+ Show details− Hide details
Ready when: Sauce coats the back of a spoon and is jammy with onions.
9
Rest and finish
- Turn off the heat and rest 10 minutes, uncovered.
- Sprinkle with the remaining 1 tbsp sumac, the toasted pine nuts and the parsley.
+ Show details− Hide details
Ready when: Stew is glossy and just steaming rather than bubbling.
10
Serve
- Serve each thigh with a generous spoonful of onions and sauce over warm flatbread or rice, with lemon wedges alongside for squeezing.
+ Show details− Hide details
Tip: Tear the bread and use it to scoop up the onions.

Good to know

Tips

Don't rush the onions; their sweetness balances sumac's tartness and forms the body of the sauce.
Check your sumac: good sumac is deep red and tangy. Brown, dull sumac is stale and will taste flat.
Keep the chicken skin above the liquid so it stays somewhat crisp-edged and doesn't turn slimy.
Taste before serving; a squeeze of lemon can brighten a stew that has mellowed after resting.

Make ahead

"Make the stew through step 8 up to 2 days ahead; the flavor improves overnight. Cool, refrigerate, and reheat gently, then add the pine nuts, sumac and parsley fresh just before serving."

Storage & reheating

"Room temperature: no more than 2 hours. Fridge: up to 4 days in an airtight container. Freezer: up to 3 months (without pine nuts and parsley). Reheat covered over low heat with a splash of broth or water until steaming hot (165°F / 74°C), stirring gently."

Substitutions

pine nuts → slivered almonds. Toast the same way; a more affordable choice with a similar crunch.
bone-in, skin-on chicken thighs → bone-in chicken drumsticks or a cut-up whole chicken. Drumsticks take about the same time; breast pieces need only 25–30 minutes of braising.
ground sumac → extra lemon zest plus 1 tbsp more lemon juice. Gives tang but lacks sumac's fruity depth; use 1 tbsp zest total.
low-sodium chicken broth → water. Use 2 cups water and add an extra ½ tsp salt.