After picking my wild sumac and making it into a spice, I kind of was at a loss of what to do with it, other than making sumac lemonade. I mean, I knew my mom would make chicken with sumac when I was growing up, but that sumac was pretty boring. Just chicken, sumac, and onions, and I wanted something whose flavor was a little more full and robust and rounded out.
Enter google.
Via my searching, I came across a whole bunch of terrific recipes for musakhan, a middle eastern chicken and sumac dish, typically baked together with pitas and/or other flatbreads. See, that doesn’t work for me because of gluten issues, so I just made up my own version that is completely gluten free. This recipe is pretty versatile. You can stick veggies into the chicken (like green beans, zucchini, and potatoes like I did in the picture above), or just leave it plain chicken with onions. Either way, it’s so good you’ll be wanting to mop up the extra sauce…
If you don’t have any way to pick your own sumac, you can still make this chicken with bought sumac spice, which you can either pick up from a spice store, or even order from Amazon.

Musakhan Recipe- Middle Eastern Sumac Chicken

Ingredients

5 tablespoons sumac
1/2 teaspoon turmeric
1/2 teaspoon allspice
1/2 teaspoon cinnamon
1-2 teaspoons salt
3-4 onions
1/4 cup oil
2 cloves garlic
1/2 cup water
1/4 cup lemon juice
Assorted veggies (optional)

Instructions:
1. Chop the onions and garlic. Saute in oil until golden and aromatic.

2. Layer the chicken and the onions in a large pan or pot.

3. Mix the spices, and sprinkle all over the chicken and onions.

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