Name: Musakhan – Palestinian Sumac Chicken Recipe
Prep time: 15 min
Cook time: 55 min
Total time: 2 h 10 min
Cuisine: Palestinian
Ingredients: 1 kg chicken thighs or legs (bone-in, skin-on); 2 tbsp freshly squeezed lemon juice; 2 tbsp good quality olive oil; 1 ½ tbsp sumac; 4 cloves garlic (turned into paste or grated); ½ tsp cumin; ½ tsp allspice; ¼ tsp cinnamon powder; 1 tsp salt; ½ tsp freshly ground black pepper; 3 large red onions, thinly sliced; 2 tbsp pine nuts; ½ tbsp olive oil; 4 taboon, naan, or pita bread; 4 tbsp Greek yogurt or plain natural yogurt (optional); Extra sumac and chopped parsley for garnish; Lemon wedges and salad for serving

Jump to Recipe

If you have yet to discover the magic of Musakhan – Palestinian Sumac Chicken, prepare yourself for a culinary adventure like no other. This dish is a true celebration of simple, wholesome ingredients that come together to create a symphony of flavor. Tender, juicy chicken thighs marinated in tangy sumac and aromatic spices, layered over sweet caramelized onions and served on warm, soft flatbread—each bite is a perfect balance of zest, warmth, and comfort. Musakhan is more than just a meal; it’s a cherished Palestinian tradition that invites you to savor every element and feel connected to a rich cultural heritage. Trust me, once you try this Musakhan – Palestinian Sumac Chicken, it will quickly become one of your favorite go-to dishes for family dinners or special gatherings.

Musakhan - Palestinian Sumac Chicken Recipe - Recipe Image

Ingredients You’ll Need

This recipe’s brilliance lies in its straightforward ingredients that pack a punch of flavor and tell a story with every component. Each one plays a crucial role—from the sumac’s vibrant tanginess to the deep sweetness of caramelized onions, all brought together by quality olive oil and fragrant spices.

Chicken thighs or legs (bone-in, skin-on): Choose bone-in cuts for extra flavor and juicy meat that stays tender.
Freshly squeezed lemon juice: Adds bright acidity that lifts the entire dish.
Good quality olive oil: Enhances richness and helps develop the signature Musakhan texture.
Sumac: This essential Palestinian spice gives the dish its distinctive, tangy flavor.
Garlic (grated or turned into paste): Infuses aromatic depth and warmth.
Cumin: Provides a subtle earthiness to complement the sumac.
Allspice: Adds a sweet, peppery undertone that harmonizes the spice blend.
Cinnamon powder: A pinch adds gentle warmth without overwhelming.
Salt: Essential to bring out all the layers of flavor.
Freshly ground black pepper: Adds a hint of heat and complexity.
Large red onions (thinly sliced): Caramelize beautifully to create a sweet, luscious base.
Pine nuts: Toasted to add crunch and a buttery richness.
Olive oil (extra for toasting pine nuts): Helps achieve a golden nuttiness.
Taboon, naan, or pita bread: Perfect for soaking up all the savory juices and textures.
Greek or plain natural yogurt (optional): A cooling complement to the bold flavors.

How to Make Musakhan – Palestinian Sumac Chicken

Step 1: Marinating the Chicken

Creating the marinade is where Musakhan’s magic begins. Combine freshly squeezed lemon juice, olive oil, sumac, garlic paste, cumin, allspice, cinnamon powder, salt, and freshly ground black pepper in a large bowl. This mixture infuses the chicken with a tangy, aromatic punch that will shine through every bite. Once mixed, coat each chicken piece thoroughly to ensure the flavors penetrate deeply. Cover the bowl and let it sit in the refrigerator for at least two hours, though overnight is best to maximize flavor without overwhelming the meat.

Step 2: Preparing and Cooking the Onions and Chicken

Preheat your oven to 180° C (360° F) while you peel and thinly slice the red onions. Spread these over the bottom of a baking dish, creating a fragrant bed of sweetness. Lay the marinated chicken pieces on top, spacing them so they cook evenly. The chicken and onions will mingle their flavors as they bake, the onions softening and the chicken developing a beautifully crispy skin. Bake for 40 minutes, then flip the onions over the chicken to caramelize them further, baking for another 10 to 15 minutes to achieve that luscious golden finish.

Step 3: Assembling the Musakhan – Palestinian Sumac Chicken

Once cooked, let the chicken rest lightly covered with foil to keep it juicy while you prepare the bread and pine nuts. Warm your flatbread in the oven or a skillet until just toasted and pliable. Toast the pine nuts gently in olive oil until golden and fragrant, bringing out their nutty flavor. To assemble, spread the caramelized onions over the flatbread, nestle the chicken pieces on top, and sprinkle generously with toasted pine nuts. Finish with a dusting of extra sumac and some fresh parsley for color and a final sparkle of brightness. Serve with lemon wedges and a side of salad for a refreshing contrast.

How to Serve Musakhan – Palestinian Sumac Chicken

Garnishes

The garnishes for Musakhan elevate its flavors and presentation. A squeeze of fresh lemon juice adds a zesty pop that awakens the palate, while a sprinkle of chopped parsley brings a touch of green freshness. Don’t forget extra sumac for those who adore the dish’s signature tang. A dollop of Greek or plain natural yogurt on the side balances the savory spices beautifully with its creamy coolness.

Side Dishes

This dish pairs wonderfully with simple, fresh sides that let its vibrant flavors shine. Think crisp green salads with cucumbers and tomatoes tossed in olive oil and lemon, or a dollop of creamy labneh. Lightly spiced rice or bulgur can also complement the meal, absorbing the delicious juices and making the dining experience even more filling.

Creative Ways to Present

Musakhan is traditionally served communal style, perfect for sharing. You can also create individual plates by layering flatbread, onions, and chicken in open-faced sandwiches or sliders. For a modern twist, try Musakhan-inspired flatbread pizzas topped with the sumac-spiced chicken, caramelized onions, and pine nuts, finished with fresh herbs and a drizzle of yogurt sauce.

Make Ahead and Storage

Storing Leftovers

Leftover Musakhan – Palestinian Sumac Chicken keeps well in an airtight container in the fridge for up to three days. Make sure to store the chicken separate from the bread to prevent sogginess. The onions and chicken can be reheated gently together, but keep the bread fresh by warming it separately right before serving.

Freezing

If you’ve made a big batch, freeze any extra marinated chicken before cooking for up to two months. Once cooked, it’s best to freeze the chicken and onions together in an airtight container. To reheat, thaw overnight in the fridge, then gently warm on low heat to keep the flavors and texture intact.

Reheating

Reheat your Musakhan gently in the oven at 160° C (320° F) covered with foil to retain moisture, for about 15–20 minutes. Alternatively, use a skillet on low heat, turning the pieces to warm evenly. Reheat the flatbread separately in a toaster or skillet to keep it crisp and fresh.

FAQs

What is sumac, and why is it important in Musakhan?

Sumac is a deep red, tangy spice made from dried and ground berries, prevalent in Middle Eastern cooking. It’s critical in Musakhan because it provides the dish’s characteristic lemony and slightly sour flavor that sets it apart from other chicken recipes.

Can I use chicken breasts instead of thighs or legs?

While chicken breasts can be used, they tend to be drier and less flavorful than thighs or legs. Bone-in, skin-on thighs are preferred to keep the dish juicy and rich, perfect for soaking up the sumac marinade and spices.

Is Musakhan traditionally served on any specific type of bread?

Traditionally, Musakhan is served on taboon bread, a flatbread baked in a clay oven. However, naan, pita, or other flatbreads work beautifully as alternatives and make the dish accessible for home cooks everywhere.

Can I prepare Musakhan without pine nuts?

Yes, pine nuts add a lovely crunch and nuttiness, but if they’re not available or you have allergies, you can omit them or substitute with toasted almonds or walnuts for a similar effect.

Is this recipe suitable for making ahead for a party?

Absolutely! The marinade can be prepared the day before, and the chicken can sit in it overnight to deepen flavors. Cooking just before serving ensures freshness, and you can assemble it quickly when guests arrive for a warm, impressive meal.

Final Thoughts

Musakhan – Palestinian Sumac Chicken is one of those rare recipes that feels like a warm hug on a plate. It’s comforting, vibrant, and bursting with traditions that tell a story of family and home. Don’t hesitate to dive in and make this dish your own—once you do, it’s guaranteed to become a beloved favorite in your kitchen, too. So gather your ingredients, embrace the spices, and enjoy every delicious moment of this beautiful Musakhan experience!

Musakhan – Palestinian Sumac Chicken Recipe

★★★★★

5.1 from 18 reviews

Author: Aiden
Total Time: 2 hours 10 minutes (including marinating time)
Yield: 4 servings 1x
Diet: Halal

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Description

Musakhan is a traditional Palestinian dish featuring sumac-spiced chicken cooked with caramelized onions and served over warm taboon, naan, or pita bread. This flavorful and aromatic recipe combines tender, marinated chicken thighs with tangy sumac, fragrant spices, and toasted pine nuts to create a hearty and satisfying meal. Perfect for a family dinner or special occasion, Musakhan showcases the rich culinary heritage of Palestine with simple yet bold ingredients.

Instructions

Marinating the Chicken: In a large bowl, combine freshly squeezed lemon juice, olive oil, sumac, garlic paste, cumin, allspice, cinnamon powder, salt, and freshly ground black pepper. Add the chicken pieces and coat them thoroughly with the marinade. Cover and refrigerate for at least 2 hours, preferably overnight but no more than 24 hours.
Preparing the Onions: Preheat your oven to 180° C (360° F). Peel and thinly slice the red onions, then spread them evenly on the bottom of a baking dish.
Cooking the Chicken and Onions: Place the marinated chicken pieces on top of the onions in a single layer without overlapping. Bake in the oven for 40 minutes. Remove the dish and carefully flip the onions over the chicken to help caramelize them. Return to the oven and bake for another 10 to 15 minutes until the chicken is fully cooked and the onions are caramelized.
Preparing the Bread: Let the chicken rest covered loosely with foil as you prepare the bread. Reheat the taboon, naan, or pita bread on a skillet over medium heat or in the oven for 5 to 6 minutes until warm and soft.
Toasting Pine Nuts: In a small pan, heat 1 tablespoon of olive oil over medium heat. Add the pine nuts and toast until golden brown, stirring frequently to prevent burning. Remove from heat and set aside.
Assembling the Musakhan: Arrange the warm flatbread on a serving plate. Top with the caramelized onions and place the roasted chicken pieces on top. Sprinkle with toasted pine nuts, extra sumac, and chopped parsley. Serve with lemon wedges and a side of salad. Optionally, add a dollop of Greek or natural yogurt on the side for extra creaminess.

Notes

For the best flavor, marinate the chicken overnight but avoid exceeding 24 hours to prevent the acidity from breaking down the meat texture excessively.
Using bone-in, skin-on chicken helps keep the meat juicy and adds flavor during roasting.
Sumac is a tangy Middle Eastern spice and can be found in specialty stores or online; it’s essential for authentic taste.
If taboon bread is unavailable, naan or pita are excellent substitutes.
Control the caramelization of onions carefully; they should be soft and golden but not burnt.
The optional yogurt can balance the tanginess and add creaminess if desired.

Prep Time: 15 minutes
Cook Time: 55 minutes
Category: Main Course
Method: Baking, Marinating, Toasting
Cuisine: Palestinian, Middle Eastern