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.
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