Panama | Chicken Musakhan

CLICK HERE FOR THE RECIPE I USED

This post is about the food and only the food. Period.

Musakhan is roasted chicken served with lots of onions and sumac on a flatbread and sprinkled with toasted pine nuts.

If you haven't had sumac, it's a sort of lightly floral lemony spice (leans more toward lemony than floral) and it's really tasty!

The chicken is seasoned with lemon juice, allspice, cinnamon, and sumac.

The onions are cooked until jammy* and seasoned with lots of sumac.

The end result is a very flavorful and very filling comfort food.

Must like onions to enjoy this. And lemony flavors.

Every bite is a little bit different but also delicious!

I enjoyed it very much and I will happily eat the leftovers for the next few days.

Will I make it again?

My local grocery store carries no full-sized naan (just the little dipping naan for hummus) or flatbread and I ended up ordering naan online in order to make this recipe and it was not cheap so that is something of an obstacle to making it again.

I do always have sumac on hand though. Might adapt this to something that's easily made with ingredients I can get locally.

*The recipe says you can get the onions to the appropriate caramelization state in 10-15 minutes. That is a lie. Never in all of my years of cooking have onions caramelized in 10 minutes. I started the onions low and slow while I was preheating the oven for the chicken and cooked them until the chicken was done, stirring frequently. (About an hour's total cooking time.)