Palestinian Sumac Chicken Recipe

Palestinian sumac chicken


  • 2 lbs bone-in, skin-on chicken pieces (such as thighs and drumsticks)
  • 2 tablespoons ground sumac
  • 2 tablespoons olive oil
  • 1 large onion, finely chopped
  • 4 cloves garlic, minced
  • 1 teaspoon ground cumin
  • 1 teaspoon ground coriander
  • 1 teaspoon ground paprika
  • 1 teaspoon ground turmeric
  • 1 teaspoon ground cinnamon
  • Salt and pepper to taste
  • 1 cup chicken broth
  • 1 lemon, sliced
  • Fresh parsley for garnish


  1. Marinate the Chicken:
    • In a bowl, combine sumac, olive oil, minced garlic, ground cumin, ground coriander, paprika, turmeric, cinnamon, salt, and pepper to create the marinade.
    • Rub the chicken pieces with the sumac marinade, ensuring they are well-coated.
    • Cover the bowl and let the chicken marinate in the refrigerator for at least 1-2 hours, allowing the flavors to infuse.
  2. Preheat the Oven:
    • Preheat your oven to 375°F (190°C).
  3. Sauté Onion:
    • In a large oven-safe skillet, heat a bit of olive oil over medium heat.
    • Sauté the finely chopped onion until translucent.
  4. Brown the Chicken:
    • Add the marinated chicken pieces to the skillet and brown them on all sides.
  5. Add Chicken Broth and Lemon Slices:
    • Pour chicken broth over the chicken in the skillet.
    • Place lemon slices on top of the chicken.
  6. Bake in the Oven:
    • Transfer the skillet to the preheated oven and bake for about 30-40 minutes or until the chicken is cooked through, and the skin is golden and crispy.
  7. Garnish and Serve:
    • Once done, remove the skillet from the oven.
    • Garnish the sumac chicken with fresh parsley.
  8. Serve:
    • Serve the sumac chicken hot, accompanied by your favorite side dishes. It pairs well with rice, couscous, or a simple salad.

This Palestinian Sumac Chicken is flavorful and aromatic, with the unique citrusy taste of sumac complementing the richness of the chicken. Enjoy!

5/5 - (9 votes)

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