At Tanoreen in Bay Ridge, Brooklyn, chef Rawia Bishara prepares her version of musakhan, a staple Palestinian slow-cooked chicken dish smothered in silky onions and bright, lemony sumac, set on top of flatbread. Traditionally it’s made by roasting a whole chicken, but here it’s broken down into parts for easier browning and faster cooking. When serving, don’t forget about tearing off pieces of the bread: It will have soaked up some of the juices from the chicken and the sweet onions.
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Musakhan (Sumac Chicken With Onions and Flatbread)
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