Sumac-Spiced Chicken (Musakhan)
Deep-red ground sumac is the star of this dish. Its tart, citrusy flavor is nicely balanced by the sweetness of the sautéed onion and the rich pine nuts. Look for sumac in well-stocked grocery stores, spice shops and Middle Eastern markets; it can also be ordered online.
pounds boneless, skinless chicken thighs, trimmed
Kosher salt and ground black pepper
01Use paper towels to pat the chicken dry, then season with salt and pepper. In a large Dutch oven over medium-high, heat 1 tablespoon of the oil until just smoking. Add half of the chicken in a single layer and cook until well browned, 5 to 7 minutes. Transfer to a bowl. Repeat with another tablespoon of oil and the remaining chicken. Set the chicken aside.
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