Musakhan (Palestinian Sumac Chicken on Taboon Bread)

Summarise this recipe with AI:

Musakhan is the most delicious Palestinian comfort food in its loudest and most generous form.
It is the sort of dish you bring to the table and immediately tell everyone to just dig in.

In this recipe, soft taboon bread is topped with slow cooked onions that are sweet, silky and almost jam like, the bread is soaked in spiced chicken juices and olive oil. A sharp hit of sumac cuts through everything and keeps it from feeling heavy and a scattering of pine nuts add texture, crunch and a delicate, slightly sweet and buttery flavour.

It is simple food, but it does not taste simple. It is food for sharing, community, love and bonding. It lands in the middle of the table, everyone tears off a piece, and within minutes you are already thinking you should have made more.

Quick Look

Cuisine: Palestinian


Serves: 4 to 5


Cook Time: 1 hour


Oven: 180°C fan / 200°C / Gas 6 / 425°F.


Key Flavours: Sweet onions, tangy sumac, warm spices, rich olive oil
, baharat flavoured chicken

Skill Level: Easy, low effort high reward


Best For: Sharing, Sunday lunch, feeding people properly.

 Why Choose This Recipe

• Properly balanced spice ratios

• Traditional technique with accessible ingredients

• Clear cooking temperatures for UK and US ovens

• Onion quantity that actually delivers flavour

• Tested proportions so the bread does not turn greasy or dry

If you have never made musakhan before, it becomes one of those dishes you keep coming back to, especially when you want something that feels both comforting and impressive without actually being difficult. Just do not expect leftovers!

Historical Context

Musakhan is widely regarded as the national dish of Palestine and that is not a casual title.

It comes from village cooking during olive harvest season. Freshly pressed olive oil was abundant, so families used it generously. Chickens were raised at home. Onions came from the fields. Sumac grew wild. Bread was baked daily in a taboon oven.

Nothing about this dish is accidental. It reflects Palestinian agriculture, olive oil production, spice traditions, communal eating, and it carries cultural weight far beyond a recipe. It is hospitality, tradition, heritage, harvest, and home cooking in one tray/plate.

Ingredients and Why They Work

Chicken Legs (Thighs and Drumsticks, Skin On)
Bone in chicken releases flavour and juices as it roasts. That liquid gold seeps into the bread later. Skin on means flavour and texture but skin off is equally as delicious and I often make it without skin.

Olive Oil (A Lot On Purpose)
Musakhan is built around olive oil. Used properly. The bread absorbs it, the onions cook in it, and it carries the sumac through the dish.

Red and White Onions
Six large onions might sound dramatic. It is not. They cook down into sweet, jammy softness that forms the backbone of the dish.

Sumac
The defining flavour. Tangy, citrusy, slightly sharp. 

Baharat and other Spices
A warm Middle Eastern spice blend that adds depth without overpowering. Cinnamon, paprika, garlic, cumin are also added and they bring subtle warmth.

Lemon
Brightens the chicken and balances the oil.

Pine Nuts
Toasted in oil until golden. They add richness and crunch against the soft onions and bread.

Taboon Bread (or Similar Flatbread)
Traditionally baked in a clay taboon oven. It is sturdy, slightly chewy, and perfect for soaking up juices without collapsing. Naan or  a thick flatbread works well too.

How to Make Musakhan

The full recipe with ingredient measurements cabn be found in the recipe card at the bottom of the page:

1. Toast the Pine Nuts
   Cook pine nuts gently in oil until golden. Set aside. Note - Do not walk away. They burn quickly.
2. Roast the Chicken
   In a bowl combine Chicken legs
 with olive oil
, sumac
, baharat, garlic, paprika, salt, black pepper and the Juice of 1 lemon. Mix well and place on a tray. Bake at 180°C fan / 200°C / Gas 6 / 425°F for 45 minutes to 1 hour, until golden, cooked through, and slightly caramelised. Keep the tray juices.
3. Cook the Onions
   Slice or chop them. Heat Olive oil in a wide pan. Add onions and cook gently with salt for around 45 minutes until soft.
   Then add cumin
, baharat, paprika, sumac, cinnamon.
   Cook another 20 minutes until completely soft, golden, and jammy.
   
4. Assemble
   Preheat the grill/broiler. Lay taboon bread or similar in a large baking dish or baking tray.
   Spread a thick layer of onions over the bread.
 Place the roasted chicken on top.
 Spoon over the tray juices. Sprinkle generously with sumac. Finish with toasted pine nuts. Place the tray under the grill for 2 to 3 minutes, watching closely until the edges of the flatbread and the onions are golden and lightly browned. Serve immediately.

Variations You Will See in Palestinian Homes

• Shredded chicken instead of whole pieces that are rolled into wraps after baking.
• Extra sumac for sharper tang
.
• Chilli flakes for heat
.
• A pinch of allspice or cardamom

Every home does it slightly differently. The onion and sumac ratio is usually where things differ.

Serving Tip for Musakhan Sumac Chicken

Bone-in chicken on flatbread looks stunning, but it can be a bit tricky for guests to handle. For a fuss-free presentation, try deboning your roasted chicken first. Arrange the tender, shredded pieces over the caramelised onion-topped flatbreads, or roll them up into wraps for a hand-held version that's perfect for casual gatherings.

What to Serve With It

Musakhan is all about warm, comforting flavors, so keep the accompaniments fresh and bright. A bowl of marinated olives is a natural choice or even a olive salad, alongside a crisp, colorful salad to balance the richness of the chicken and onions. A good option is Fattoush.

Make-Ahead Tips

To save time on the day:

• Season your chicken and place in the fridge overnight, ready to roast.

• Caramelise the onions a day ahead and store them in an airtight container in the fridge. When you're ready to serve, simply roast the chicken and assemble your musakhas.

Tips for Success

• Use good olive oil. I love Zaytoun. This is not the place for bland oil.
• 
Cook the onions properly. If they are not soft and sweet, keep going.

• Do not skimp on sumac. It is meant to taste bold.

• Serve immediately. It is best warm and communal.

Storage and Reheating

Fridge - 3 to 4 days, covered well.
 Reheat covered loosely with foil in the oven so the bread rehydrates.

Freezing - is not ideal because the bread texture changes. However the Chicken and Onions can be frozen.

More Middle Eastern Recipes:

Middle Eastern Olive and Zataar Dipping Oil

Kabsa (Machboos): the Middle East's iconic Chicken and Rice Dish

Shorbat Adas - Arabic (Middle Eastern) Lentil Soup

Palestinian Batata Wa Bayd - Mfarakeh



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