Musakhan (Palestinian Sumac Chicken on Taboon Bread)

Musakkan chicken, onions, sumac, pine nuts on dish

Musakhan (Palestinian Sumac Chicken on Taboon Bread)

Safira

Musakhan (Palestinian Sumac Chicken on Taboon Bread) - Musakhan is a Palestinian classic of roasted chicken, jammy onions, tangy sumac, and olive oil served on soft taboon bread. Easy, flavorful, and perfect for sharing.

5 from 1 vote

Print Recipe

Cook Time 1

Total Time 1

Course Dinner, Lunch

Cuisine Middle Eastern, Palestinian

Servings

Calories 959 kcal

Ingredients

Pine Nuts

¼ cup Pine Nuts
1 ½ cup Olive Oil

Roast Chicken

5 Chicken Legs Skin On, Thighs and Drumsticks (Quarters)
3 tablespoon Olive Oil
2 teaspoon Sumac
1 teaspoon Baharat
1 teaspoon Garlic Granules or 1 teaspoon Garlic Paste
¼ teaspoon Paprika I use Smoked
Salt
¼ teaspoon Black Pepper
1 Lemon Juice only

Onions

4 large Red Onions Sliced, not too fine or chopped
4 large White Onions Sliced, not too fine or chopped
Salt
1 teaspoon Ground Cumin
1 teaspoon Baharat
½ teaspoon Paprika Smoked
⅓ cup Sumac
¼ teaspoon Cinnamon Powder

Assembly

2-4 Taboon Bread or Naan, or a flatbread of your choice

Instructions

Toast the Pine Nuts

Cook pine nuts gently in 3 tablespoon of the oil in a wide pan, until golden. Set aside. Reserve the Oil.
Note- Do not walk away. They burn quickly.

Roast the Chicken

In a bowl combine Chicken legs, thigh and drumstick, skin on  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.
Cook the Onions
Add remaining Olive oil to the pan the pine nuts were in. Once hot, add onions and cook gently over medium low heat 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.

Assemble

Preheat the grill. 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.
P.s. The grilling is optional and the chicken can be served immediately.

Notes

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.
Boiling the Chicken with Bay Leaf, Chicken Stock and a chopped Onion for 30 minutes and then baking for 15 minutes only (This is the other way we make it and it is equally as delicious!).

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 musakhan.

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.

Nutrition

Calories: 959kcalCarbohydrates: 19gProtein: 28gFat: 88gSaturated Fat: 12gPolyunsaturated Fat: 12gMonounsaturated Fat: 59gTrans Fat: 0.02gCholesterol: 117mgSodium: 134mgPotassium: 625mgFiber: 4gSugar: 7gVitamin A: 81IUVitamin C: 24mgCalcium: 62mgIron: 3mg

Keyword musakkan, palestinian food

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