Musakhan

5 from 6 votes

Musakhan is a Palestinian sumac chicken dish made with roasted chicken, red onions, olive oil, flatbread, and toasted pine nuts. The chicken and onions cook together in one baking dish, then the onions go on top near the end so they darken and crisp around the edges.

Prep Time10

Cook Time50

Total Time1

Course: Main Course

Cuisine: Middle Eastern

Diet: Low Lactose

Servings: people

Calories: 781kcal

Author: Ayla Clulee

Ingredients

For Marinating the Chicken

2 ⅕ lbs bone-in skin-on chicken thighs or legs (1 kilo)
2 tablespoon freshly squeezed lemon juice
2 tablespoon good quality olive oil
1 ½ tablespoon sumac
4 cloves garlic (turned into paste or grated)
½ teaspoon cumin
½ teaspoon allspice
¼ teaspoon cinnamon powder
1 teaspoon salt
½ teaspoon freshly ground black pepper

For the Musakhan - Sumac Chicken

3 large red onions (thinly sliced)
2 tablespoon pine nuts
½ tablespoon olive oil
4 taboon, naan, or pita bread
4 tablespoon Greek yogurt or plain natural yogurt (optional)

US Customary - Metric

Instructions

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 and rub the marinade all over them.
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, then spread them 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 warm 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 ½ tablespoon olive oil until lightly golden.
Arrange the warm flatbread on a large plate or platter, then spoon some of the onions and tray juices over the bread.
Place the chicken pieces on top and sprinkle with toasted pine nuts, extra sumac, and chopped parsley if using.
Serve with lemon wedges, salad, and yogurt on the side.

Notes

Use bone-in, skin-on chicken thighs, legs, or drumsticks for the best flavor.
Marinate the chicken for at least 2 hours, or overnight if you have time, but don’t marinate it for more than 24 hours.
Use plenty of onions because they cook down a lot. Slice them thinly so they cook evenly, and spoon them over the chicken for the last 10 to 15 minutes so they darken and crisp around the edges.
Taboon bread is traditional, but naan, pita, lavash, or another soft flatbread works well.
Toast the pine nuts gently, as they burn quickly.
For Musakhan rolls, shred the cooked chicken and mix it with the onions. Roll in thin flatbread or lavash, brush with olive oil, and bake at 375°F / 190°C for 10 to 15 minutes.
Store leftover chicken and onions in the refrigerator for up to 3 days. Keep the bread separate if possible so it doesn’t turn soggy. Freeze the cooked chicken and onions for up to 3 months.

Nutrition