Sumac Chicken Pitas Ready in 30 Mins! (Palestinian MusaKhan)

A quick and easy meal packed full of flavor for any night of the week!

My quick and easy sumac chicken pitas are ready in 30 minutes and are known as Palestinian Musakhan in Palestine and Lebanon. Each bite is a delicious flavor bomb of tangy, earthy nuttiness, and the soft pita is the perfect complement to the tender chicken, soft onions, and toasty almonds. They’re perfect for a busy weeknight or a fun dinner party and so delicious that everyone will repeatedly ask for them.

I first had this with my Lebanese friend and immediately fell in love with it. It’s considered the national dish of Palestine and one of the most popular among Arabic, Palestinian, Israeli, and Jordanian people. The chicken and onions are packed with flavor, and once you have the base made, the possibilities are endless. You’re going to love it as much as I do.

Why will my family ask me for it time and again?

Tender, juicy chicken

Sweet caramelized onions

Crunchy, buttery almonds

Pillowy soft pita

Cool, creamy shawarma sauce

A tangy, earthy flavor bomb sandwich!

What do I need for the onions?

Onions -thinly sliced for maximum caramelization.

Olive oil -because there are just a few ingredients in this, I stick with extra virgin olive oil for the most flavor, but you can use your favorite vegetable oil.

Sumac –adds a ton of tangy flavor, and you can find it in a Middle Eastern grocery store, Amazon, or online. Here’s a link to the one I use.

Salt -to balance out the sweetness of the onions and balsamic glaze.

Balsamic glaze -this is one of my favorite things to cook with because it’s so rich and delicious. You can use balsamic vinegar if you don’t have it on hand.

Almonds -or pine nuts. Soak them overnight to pop the skins off, and they add a tender crunch to the whole dish.

Fresh parsley -adds a beautiful fresh green herbiness.

What do I need for the Chicken?

Chicken tenders or boneless thighs -you can use either. I just prefer thigh meat because it stays juicy.

Olive oil -I use a good quality extra virgin olive oil like the one in our shop for marinades and dressings.

Lemon -fresh squeezed is the only way to go.

Salt & freshly cracked black pepper -elevates all the flavors and helps them come together.

Dried oregano -my favorite leafy, aromatic, earthy herb.

Sumac -because it’s the predominant flavor in this dish, I make sure to add it to the onions and the chicken.

Ground cumin -complements the sumac with a savory, nutty, earthy flavor.

Ground coriander -brightens up the earthy flavors with citrusy, floral notes.

What else do I need for these sandwiches?

Pita bread –I love to serve this over pita, but you could serve it over rice if you prefer.

Shawarma Sauce –this sauce’s creaminess pairs perfectly with this dish’s spices.

How do I roast the chicken?

Preheat the oven to 425 °F, 220 °C. Place the chicken on a baking tray and drizzle with olive oil, lemon juice, and all the seasonings. Then, toss to coat. Roast the chicken on the center rack of the preheated oven until the internal temperature registers 165 °F on a digital thermometer. Chicken tenders take about 15 minutes, and boneless thigh meat takes 20-25 minutes.

How do I cook the onion?

Add the onions to a large skillet with about 1/3 cup of oil. Season with a pinch of salt and cook over medium heat until caramelized about 15 minutes. Once the onions are caramelized, remove them from heat, add the balsamic glaze and sumac, and toss together.

How do I prepare the almonds?

Place the almonds in a bowl and cover with boiling water. Set aside to cool. Remove the peels and chop the almonds into slivers.

How do I toast almonds?

Heat 1-2 tablespoons salted butter in a small frying pan. Add the almond slices and cook over medium heat until golden. Lift out of the pan and drain on a plate lined with a paper towel. Reserve the butter for another recipe.

Can I toast the almonds in the oven?

Yes! Toast the almonds in the oven at 350 °F for 6-8 minutes until toasted. They’ll still be crunchy but with fewer calories.

How do I make a lighter version?

You can start with leaner chicken and drain the oil from the cooked chicken and onions. Toasting the almonds in the oven eliminates the butter. You’ll save some calories, and the lighter version is good, too.

How do I serve the pitas?

Chop the chicken and toss in the onions. Heat the pita bread and top with sumac chicken and caramelized onions, shawarma sauce, lemon juice, or more Balsamic glaze. Garnish the chicken with chopped parsley and toasted almonds. Kali Orexi!

What other dishes can I use sumac for?

I always have sumac in my pantry because it adds a delicious tanginess to any dish. I used the chicken and onion base in my Sumac Chicken Rolls, but sumac also adds great flavor to my Beef Shawarma, Chicken Shawarma, Creamy Whipped Feta Dip, Feta Saganaki Phyllo Rolls, and Easy Lebanese Fatteh with Chickpeas. You won’t regret adding it to your spice rack!

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