Musakhan - Chicken Thighs with Sumac  is a traditional Palestinian dish made with marinated chicken legs served over a flatbread with red onions, sumac, and pine nuts.

These are the ingredients you will need for this delicious Middle Eastern chicken dish. Click on 👇 "learn more" for the full list of ingredients.

To make the marinade, mix together lemon juice, olive oil, sumac, garlic, cumin, allspice, cinnamon powder, salt, and black pepper in a large bowl.

Add the chicken pieces into the bowl and cover them with marinade, making sure all of them are nicely coated. Cover the bowl and let it marinate for a minimum of 2 hours.

Arrange the marinated chicken pieces over the red onions on a single layer, without overlapping each other. Place the oven dish in preheated oven.

Bake them for 40 minutes, remove the dish from the oven, and flip the onions on top of the chicken pieces to give them some caramelization. Bake them for another 10 - 15 minutes.

Lightly toast the pine nuts with 1 tablespoon of olive oil. Arrange the flatbread on a plate, and top it with the caramelized onions, chicken pieces, and toasted pine nuts.

In a medium-sized bowl combine olive oil, salt, and pepper, and mix well. Add the shrimp to the bowl and let them marinate while preparing the garlicky butter sauce.

Let them infuse gently on low heat while grilling the shrimp. Preheat the grill to medium-high heat, make sure it is clean and hot before starting to grill the shrimp skewers.

Remove the shrimp from the skewers, toss them into garlicky butter, and cook for another minute, or until the shrimp is opaque and white/pink.