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.
Ingredients
Scale
Chicken and Marinade
- 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
Onions and Toppings
- 3 large red onions, thinly sliced
- 2 tbsp pine nuts
- ½ tbsp olive oil
Bread and Serving
- 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
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
Nutrition
- Serving Size: 1 serving (approx. 1/4 of recipe)
- Calories: 450 kcal
- Sugar: 6 g
- Sodium: 700 mg
- Fat: 28 g
- Saturated Fat: 6 g
- Unsaturated Fat: 20 g
- Trans Fat: 0 g
- Carbohydrates: 25 g
- Fiber: 4 g
- Protein: 35 g
- Cholesterol: 110 mg
Keywords: Musakhan, Palestinian chicken recipe, sumac chicken, Middle Eastern dish, roasted chicken with onions, traditional Palestinian food
