A shared dish in Jordanian and Palestinian cuisine, musakhan features chicken coated with caramelized onions and sumac, then served on flatbread. Its tangy sumac aroma and crisp bread make it an icon of the region’s cuisine.
Cook the onions in half of the olive oil over medium-low heat for 25 minutes, until deep golden. Add half of the sumac and allspice.
Rub the chicken thighs with the remaining olive oil, sumac, and allspice.
Arrange the chicken on a baking sheet and roast in an oven preheated to 200°C / 390°F for 35–40 minutes, until it reaches a safe internal temperature.
Top the flatbreads with the caramelized onions and warm them in the oven for 5 minutes.
Place the chicken on the bread, garnish with the remaining onions and pine nuts, and serve hot.
The chicken and onions can be stored in a sealed container in the refrigerator for 3 days. Prepare the bread just before serving so it does not become soft.
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