Enjoy the richness of the olive oil along with the tangy flavor of the sumac sprinkled on tender chicken with crispy skin in this al mahloos chicken, an ancient Palestinian recipe.
Next time try this Musakhan recipe.
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❤️ Why You'll Love It
- Flavorful and rich chicken recipe.
- Super easy to make.
- Comes with make ahead option.
- Can easily be doubled or tripled.
This recipe is also great for potluck and goes well with any salad, pasta or side dish you have.
📝 Ingredients
🥄 Instructions
Note: This is an overview of the instructions. The full instructions are in the recipe card below.
- In a deep bowl, combine onions, olive oil and all the spices.
- Add chicken and toss well to coat then refrigerate for a couple of hour or up to 2 days.
⌛ Make Ahead
- You can marinade the chicken in the fridge for up to 2 days before cooking.
- Freeze marinated chicken for 4-6 months.
🍽️ Serve With
These chicken goes very well with yellow rice, freekeh pilaf , roasted vegetables or any kind of flat bread like this Palestinian taboon bread.
🧺 Storage
Store leftover chicken in an airtight container in the fridge for up to 3-4 days.
📣 Related Recipes
- This Mujadara recipe is so simple and done in one pot!
- Lebanese style Kafta is an easy weeknight dinner that packs a lot of flavors.
- An easy weeknight chicken dinner, oregano chicken, made with boneless chicken, lemon and delicious spices.
- Here's the best Cornish hen recipe, the whole family will love. This is a special occasion dish, but makes for a good hearty meal that can be served on a weeknight as well.
- This chicken and yellow rice recipe is easy to prepare and tastes great. It’s perfect for dinner parties or family gatherings.
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Palestinian chicken : Al mahloos
Ingredients
- 1 whole chicken cut into 8 pieces.
- 1 ¼ cups olive oil
- 4 large yellow onion
- ½ Tablespoon salt or to taste
- 1 teaspoon freshly ground black pepper
- 2 Tablespoons sumac
- 2 teaspoons ground cardamom
- ½ Tablespoon 7-spic mix
Instructions
- In a small food processor, finely process all the onion.
- In a large bowl, add all the spices along with the chopped onions and mix well.
- Place chicken pieces in a baking dish then pour the onion mixture over.
- Rub chicken well with onion mixture, cover with plastic wrap and refrigerate for a couple of hours or up to 24 hours.
- Preheat oven to 350F.
- Remove the plastic wrap and cover the dish tightly with aluminum foil
- Bake in the oven for about an hour or until chicken is done.
- Uncover dish and broil the chicken to get the skin crisper.
Notes
- You can use any bone-in chicken pieces you like.
- You will end up with a delicious rich chicken swimming in olive oil, do not throw the oil away, it will be so flavorful with onions too. Dip some crusty bread in this oil mixture or scoop it over rice.
- Please check the nutrition disclaimer policy.
Nutrition
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First published Jun 15, 2015 . Last updated February 10, 2022 with important tips, clear step by step instructions and readability.
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Zehava
I love all your recipes! So glad I found you
Definitely will try this chicken and will let you know!
Z
Amira
Thanks a lot Zehava for your sweet comment. I will be waiting for the pictures as well.
Jennet
Salam aleikum. I was feeling a little lazy so i just put all the spices, onion and oil in a blender and then on the chicken. I loved this dish and so did my whole family! And i dont usually even like chicken that much. I also made a baby frendly version of this chicken to my little girl, she loved it too. This is now one of my favorite foods, thank you for shering this recipe 🙂 I hope you have a good Ramadan!
Lorraine @Not Quite Nigella
Have a wonderful Ramadan season! Sumac is one of my favourite spices and I always try and add it into dishes as it adds so much to a dish! 😀
Liz
Wishing you a wonderful Ramadan. I enjoyed reading your reflections on the holiday. And your chicken looks terrific---I've been drying to use sumac in a recipe 🙂
Mary Frances
I love sumac!! I'm going to try this dish on Saturday. Please tell me what heat and how long do you usually bake it?
May you have a blessed Ramadan season, Amira
Maureen | Orgasmic Chef
I love the lanterns. May you and your family have a blessed month. I am definitely making this chicken dish. I have sumac waiting to go in to the dish! 🙂
Norma Chang
Wishing you peace, love and happiness not only during Ramadan but throughout the year. The Ramadan lantern are very pretty and intricate, what are they made of? Do you save them or buy new ones every year?
Evelyne@cheapethniceatz
Wishing you a good Ramadan, wow love those lanterns and the chicken looks delicious. I keep forgetting to use my sumac so great inspiration!
John@Kitchen Riffs
I hope your holiday is terrific! And how much fun to be celebrating it in Cairo. Lovely dish -- a new one to me. Thanks.
Coffee and Crumpets
Ramadan Kareem, my friend!! May Allah, swt, accept your fasts and all your good deeds in this most blessed month. This is the best time to be in a Muslim country and actually enjoy the festivities! The cities light up and excitement abounds. I'm sure your boys are loving this.
The djaj looks delicious! Palestinian food is one of all time favourite, I have so many friends from that region and have grown up eating it!
Have a lovely Ramadan!
Bam's Kitchen
Amira, wishing you a very safe and happy holiday and I bet you have been super busy preparing. I love sumac and can't wait to try your recipe and with the combination of the 7 spices sounds really good. Take Care
marie
May you have a blessed and peaceful Ramadan Amira. I fasted once whe I was married and remember it as a lovely time of the year, giving me the chance to focus on what's important in life.
Lovely recipe I will enjoy doing this summer. Take care and May God make it easy for all of you to fast under such heat.
Joanne T Ferguson
This looks very flavorful and delicious Amrita! I was not aware that Cairo was the Middle Eastern Hollywood! Much must have changed since I was there!
Pinned! Thanks for sharing your recipe and hope you enjoy your pending holiday!