Palestinian Roast Chicken with Sumac and Red Onions (Mussakhan)

saveur.com

blodn1

2 ¼ lb. skin-on chicken legs, thighs and drumsticks separated

¼ cup extra-virgin olive oil, divided, plus more for drizzling

1 tbsp. plus 1½ tsp. ground sumac, plus more for sprinkling

½ tsp. ground allspice

½ tsp. ground cumin

¼ tsp. ground cinnamon

3 tbsp. fresh lemon juice

4 medium garlic cloves, coarsely crushed in a mortar and pestle (1 Tbsp.)

1 ½ tsp. kosher salt, plus more as needed

¼ tsp. freshly ground black pepper, plus more as needed

2 large red onions, halved then thinly sliced (2⅔ cups)

2 tbsp. pine nuts

Naan or Arabic taboon bread, for serving

¼ cup coarsely chopped flat-leaf parsley

Note: Ingredients may have been altered from the original.

Directions at saveur.com

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