This is a variation of Musakhan, but instead of the traditional onion-infused flat bread, you’ll serve it atop an onion-loaded, spiced-up brown rice. If you don’t have sumac on hand, add extra lemon and make it anyway. But since sumac adds such a unique and earthy tang, consider adding it to your pantry at some point.
- 1 whole chicken, quartered (or the equivalent)
- 3 large yellow onions, chopped
- 2 cups brown rice, cooked
- 2 tablespoons paprika
- 2½ teaspoons kosher salt, divided
- 2 teaspoons freshly ground black pepper, divided
- 1 cup olive oil, divided
- 1½ teaspoons turmeric
- ¾ cup toasted pine nuts
- Sumac, to garnish
- Chopped parsley, to garnish
- Lemon wedges, to garnish
- Preheat the oven to 425 degrees.
- Combine spices in a bowl and sprinkle both sides of the chicken pieces.
- Put the chicken skin-side up on a large baking dish and pour over ¼ cup of the oil.
- Cover tightly with foil; bake about an hour. (It’s done when the juices run clear.)
While the chicken cooks…
- Sauté the onions over medium-high heat, 10 to 12 minutes.
- Add the spices, cook another minute, then remove from the heat.
To serve: Place the chicken pieces on top of the onion brown rice. Go to town sprinkling with toasted pine nuts, sumac, parsley and lemon wedges.
5820 Wilshire Boulevard
Los Angeles, CA 90036
Tuesday 10:00 am – 6:00pm
Wednesday 10:00 am – 6:00pm
Friday 10:00 am – 6:00pm
Saturday 10:00 am – 5:00pm