Musakhan

Musakhan is a traditional Palestinian dish made with roasted chicken, red onions, olive oil, sumac, flatbread, and toasted pine nuts. It is tangy, rich, and full of flavor, with the chicken served over warm Taboon Bread and the onions piled on top.

My version is simple to make. I cook the chicken and onions together in one baking dish. The onions sit under the chicken first, then I spoon them over the top near the end, so they get slightly crisp around the edges.

Jump to:

• What is Musakhan?
• Why This Recipe Works
• Ingredients You'll Need
• How to Make Musakhan
• How to Make Musakhan Rolls
• Recipe Tips From the Chef
• What to Serve with Palestinian Chicken
• Storage and Reheating
• Recipe FAQs
• Related Recipes
• Musakhan

Traditionally, Musakhan is served on taboon bread, but Roghni Naan, Laffa, Pita Bread, or another soft flatbread works well too. It is also great for meal prep, as the leftover chicken and onions can be used for Musakhan rolls, wraps, salads, or quick flatbread lunches.

Lovely comment from a reader:

“I will be using this recipe over and over! I recommend making extra onion. I used this on top of naan/gf pizza dough with a bit of mozzarella topped with chopped tomato, feta, raita and cilantro. Delicious on its own and in salad as well! Thanks for this recipe!”

What is Musakhan?

Musakhan is a Palestinian sumac chicken dish made with chicken, red onions, olive oil, sumac, and pine nuts. It is often served as a large sharing dish, with the chicken and onions placed over bread so everyone can tear off pieces and eat them by hand.

The dish is strongly linked to Palestinian olive oil and the olive harvest season. Good olive oil, plenty of onions, and sumac are at the heart of the recipe.

Traditional versions often cook the onions separately in olive oil and sumac before serving them with roasted chicken over taboon bread. In this recipe, I roast the chicken and onions together in one baking dish, which keeps the method easier and still gives you plenty of flavor.

Why This Recipe Works

• This recipe gives you the authentic flavor of Musakhan without needing to cook everything separately.

• The chicken, onions, sumac, and olive oil all cook together in one baking dish, so the onions take on the flavor of the marinade and chicken juices.

• Moving the onions over the chicken near the end gives them darker edges and a better roasted flavor.

• Leftover chicken and onions are great for Musakhan rolls, wraps, salads, or quick flatbread lunches the next day.

• You can marinate the chicken the night before, which makes this a good recipe for meal prep or an easier dinner.

• Bone-in, skin-on chicken stays juicy and gives the dish more flavor than chicken breast.

Ingredients You'll Need

Please scroll down to the recipe card below for the full ingredients list with measurements, complete recipe method, recipe notes, and nutritional information.

• Chicken - Bone-in, skin-on chicken thighs, legs, or drumsticks work best for this recipe. They stay juicy while roasting and give the dish better flavor. I don’t recommend chicken breast because it can dry out more easily.

• Flatbread - Taboon bread is traditional for Musakhan. If you can’t find it, use naan, pita bread, lavash, or another soft flatbread.

• Sumac - Sumac is the main spice in Musakhan. It has a tangy, slightly lemony flavor and gives the chicken and onions their deep color. Use fresh, good-quality sumac if you can. Old sumac can taste dull.

• Onions - Red onions add sweetness and color. They cook down quite a lot, so use plenty. Yellow or brown onions also work if that is what you have.

• Pine nuts - Toasted pine nuts in olive oil level up this recipe. Slivered almonds also work if you don’t have pine nuts.

• Olive oil - It is a big part of Musakhan. Use one you like the taste of, as it flavors both the chicken and onions.

• Spices - I use cumin, allspice, cinnamon, salt, and black pepper. They add warmth without covering the flavor of the sumac.

How to Make Musakhan

Marinate the Chicken

Place the lemon juice, olive oil, sumac, garlic, cumin, allspice, cinnamon, salt, and black pepper in a large bowl. Mix well, then add the chicken pieces. Rub the marinade all over the chicken, making sure every piece is well coated.

Cover and refrigerate for at least 2 hours, or overnight if you have time. Don’t marinate the chicken for longer than 24 hours.

Cook the Chicken and Onions

Preheat the oven to 360°F / 180°C.

Peel and thinly slice the red onions. Spread the onions evenly in the bottom of a baking dish. Place the marinated chicken pieces on top of the onions in a single layer, without overlapping them.

Bake for 40 minutes. Remove the dish from the oven and spoon the onions over the chicken pieces.

Return the dish to the oven and bake for another 10 to 15 minutes, until the chicken is cooked through and the onions have darker, crispier edges.

The chicken should reach 165°F / 74°C in the thickest part.

Assemble the Musakhan

Let the chicken rest for a few minutes while you prepare the bread. Warm the flatbread in a dry skillet or in the oven for 5 to 6 minutes.

Toast the pine nuts in a small skillet with a little olive oil until lightly golden. Keep an eye on them because they can burn quickly.

Place the warm flatbread on a large plate or serving platter, then spoon some of the onions and tray juices over the bread. Place the chicken pieces on top and scatter over the toasted pine nuts.

Add extra sumac, chopped parsley, and lemon wedges if you like. Serve straight away with Lebanese Cabbage Salad, yogurt, Pickled Cucumber, or Shawarma Sauce on the side.

How to Make Musakhan Rolls

Musakhan rolls are a great way to use leftovers and make the dish easier to serve for lunches, parties, or snacks. Remove the chicken from the bones and shred it, then mix it with the cooked onions and a little extra sumac if needed.

Place the filling on thin flatbread, lavash, or tortilla-style wraps. Roll tightly, brush lightly with olive oil, and bake at 375°F / 190°C for 10 to 15 minutes, until hot and crisp. You can also warm the rolls in a skillet or air fryer until golden.

Recipe Tips From the Chef

• Use bone-in, skin-on chicken pieces for the best flavor and texture.

• Slice the onions thinly so they cook evenly, and use plenty because they cook down a lot.

• Spoon the onions over the chicken for the last 10 to 15 minutes so they darken and crisp around the edges.

• Don’t skip the bread. It catches the juices from the chicken and onions and makes the dish feel complete.

• Toast the pine nuts gently and remove them from the heat as soon as they turn golden.

What to Serve with Palestinian Chicken

Musakhan is usually served with flatbread, so you don’t need many side dishes. A simple chopped salad, fattoush, tabbouleh, cucumber tomato salad, Pickled Cabbage, or plain yogurt all work well.

You can also serve it with hummus, baba ganoush, labneh, Zeytoon Parvardeh - Persian Marinated Olives, or Briam - Greek Roasted Vegetables. For a fuller meal, serve it with Turkish Rice, Vermicelli Rice, or Greek Lemon Roasted Potatoes.

Storage and Reheating

Let leftovers cool completely before storing. Keep the chicken and onions in an airtight container in the refrigerator for up to 3 days, and keep the bread separate if possible so it doesn’t turn soggy.

Reheat the chicken and onions in a covered oven-safe dish at 350°F / 180°C for 15 to 20 minutes, or until hot. You can also reheat smaller portions in a skillet over medium-low heat.

Freeze the cooked chicken and onions for up to 3 months. Thaw overnight in the refrigerator before reheating. I don’t recommend freezing the assembled bread because the texture can become too soft.

Recipe FAQs

Related Recipes

For more delicious and authentic Middle Eastern recipes, why not try:

Did you make this recipe? Please let me know how it turned out! Leave a comment below and tag @cookingorgeous on Instagram and hashtag it #cookingorgeous.

I hope you enjoy the process of making this delicious and unique Musakhan - Palestinian Sumac Chicken dish as much as you enjoy eating it! 🙂