GORDON RAMSAY RECIPES | Mussakhan Palestinian Roast Chicken with Sumac and Red Onions by Gordon Ramsay

Mussakhan, one of the beloved national dishes of Palestine, is just one of those dishes that you have to eat it with your hands. “Mussakhan” (literally means “something that is heated”), is roasted chicken, heavily spiced with sumac and a few other Middle Eastern spices. It’s a simple, hearty, oniony and packed full of fingerlicking flavour dish that you absolutely need to try.
Mussakhan is usually served over taboon bread which soak up the juice and olive oil, but it’s equally delicious over a bed of rice or alongside a seasonal salad.

1.2kg Chicken drumsticks (or quarters)
4 tbsp Extra-virgin olive oil, divided, plus more for drizzling
2 tbsp Ground sumac, plus more for sprinkling
1/2 tsp Ground allspice
1/2 tsp Ground cumin
1/4 tsp Ground cinnamon
3 tbsp Fresh lemon juice
1 tbsp Minced garlic (about 4 medium garlic cloves)
1 1/2 tsp Salt
1/4 tsp Freshly ground black pepper
2 Large red onions, halved then thinly sliced
2 tbsp Pine nuts, toasted
Arabic taboon bread, for serving
1/4 cup Coarsely chopped flat-leaf parsley

Place chicken drumsticks in a large bowl. Separate thighs and drumsticks if using chicken quarters. Add in 3 tablespoons of olive oil, the sumac, allspice, cumin, cinnamon, lemon juice, garlic, salt, and pepper. Mix well, using your hands to rub the marinade into the meat. Add the onion and toss with the chicken, then cover and refrigerate for at least 1 hour or overnight in the refrigerator.
When you are ready to cook the chicken, set a rack in the top third of the oven and preheat to 190C/375F.
Line a large baking tray with aluminum foil, then add the chicken drumsticks. Scatter the onion around the pan. Drizzle any extra marinade over. Roast until the chicken skin is deep golden and its juices run clear when the chicken is pierced with a paring knife at its thickest parts, 40–50 minutes.
Remove the baking sheet, then tent the chicken with aluminum foil and let rest while you prepare the toppings. Leave the oven on. Place the bread on a clean baking sheet and transfer to the oven to warm it through and lightly toast it.
In a small skillet over medium-low heat, add the remaining tablespoon of olive oil and the pine nuts. Cook, stirring constantly, until the nuts are fragrant and light golden brown, about 2 minutes. Transfer to a plate lined with kitchen paper to drain and cool slightly.
Remove the bread and transfer to a large serving platter. Top it with the chicken drumsticks and onion, sprinkle with the pine nuts, a little sumac, and the chopped parsley, then drizzle with any remaining roasting juices and more olive oil as needed to moisten the bread. Enjoy!

Chef Gordon Ramsay Recipes

Mussakhan Palestinian Roast Chicken with Sumac and Red Onions by Gordon Ramsay

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