Musakhan Chicken

Musakhan is a traditional Middle Eastern dish from Palestine, known for its aromatic spices and tender chicken. It's a comforting and flavorful meal featuring chicken cooked with sumac, onions, olive oil, and served on flatbread. Here’s a recipe for Musakhan Chicken that you can try at home!

Ingredients:

  • 1 whole chicken (about 3-4 lbs), cut into 8 pieces (or 4-6 bone-in, skin-on chicken thighs and/or drumsticks)

  • 3 large onions, thinly sliced

  • 4 tablespoons olive oil (plus extra for drizzling)

  • 2 teaspoons ground sumac

  • 1 teaspoon ground cumin

  • 1/2 teaspoon ground allspice

  • 1/2 teaspoon ground turmeric (optional, for colour)

  • Salt and freshly ground black pepper, to taste

  • 1/4 teaspoon cinnamon (optional, for warmth)

  • 1/2 cup pine nuts (or slivered almonds, optional)

  • 1/4 cup fresh parsley, chopped (for garnish)

  • 4 pieces of flatbread (or large pita bread, preferably a bit thicker)

  • 1 lemon (for squeezing over the finished dish)

Instructions:

  1. Prepare the Chicken:

    • Preheat your oven to 375°F (190°C).

    • In a large bowl, combine the chicken pieces with 2 tablespoons of olive oil, 1 teaspoon of sumac, cumin, allspice, turmeric (if using), salt, and pepper. Rub the spices and oil into the chicken, making sure it’s well coated.

  2. Cook the Chicken:

    • Heat a large ovenproof skillet or Dutch oven over medium-high heat and add the marinated chicken pieces. Sear the chicken on both sides until golden brown (about 5-7 minutes on each side). Remove the chicken and set aside.

  3. Caramelize the Onions:

    • In the same skillet, add the remaining 2 tablespoons of olive oil and sauté the sliced onions over medium heat. Stir occasionally, allowing the onions to soften and caramelize, which will take about 15-20 minutes. You want the onions to be golden brown and sweetly fragrant. Add a pinch of salt to help them soften.

  4. Assemble the Dish:

    • Once the onions are caramelized, return the chicken pieces to the pan, nestling them on top of the onions.

    • Sprinkle the remaining teaspoon of sumac over the chicken and onions. Add a little water (about 1/4 cup) to the skillet to help keep the chicken moist while roasting.

    • Cover the pan with a lid or foil and bake in the oven for 30-40 minutes, or until the chicken is cooked through (internal temperature should reach 165°F / 74°C). If you’re using a smaller chicken or boneless pieces, the cooking time will be shorter.

  5. Toast the Pine Nuts:

    • While the chicken is baking, toast the pine nuts (or slivered almonds) in a dry pan over medium heat until golden and fragrant, about 2-3 minutes. Set aside for garnishing.

  6. Prepare the Flatbread:

    • While the chicken finishes cooking, you can prepare your flatbread. If using pita, warm it up in the oven or on a skillet. If using thicker flatbreads, you can bake them for a few minutes to warm them through. The bread should be soft and pliable.

  7. Serve the Musakhan:

    • When the chicken is done, remove it from the oven. If there’s excess liquid in the pan, you can discard some of it, but leave enough to moisten the onions.

    • Lay the flatbread pieces on a serving platter. Spoon the caramelized onions and juices over the bread. Place the chicken pieces on top of the onions and bread.

    • Sprinkle the toasted pine nuts and fresh herbs (parsley or cilantro) over the top.

    • Serve with lemon wedges on the side for a fresh, tangy finish.

Serving Suggestions:

  • Musakhan is traditionally served with yogurt or a cucumber salad on the side.

This Musakhan Chicken recipe is a wonderful way to experience the flavors of the Middle East. The combination of sumac, caramelized onions, and tender chicken on soft flatbread creates a hearty, comforting meal. Enjoy!

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