Tender roasted chicken seasoned with sumac, allspice, and olive oil, served over caramelized onions and soft flatbread, topped with toasted pine nuts and fresh parsley. A bold and aromatic traditional Palestinian dish.
Why You’ll Love This Recipe
Musakhan is a treasured Palestinian dish that blends simple ingredients into an unforgettable meal. The tangy depth of sumac, warmth of allspice and cinnamon, and the richness of caramelized onions create a flavor-packed combination. Served on warm, olive oil-brushed flatbread and finished with crunchy pine nuts and fresh herbs, this dish is both rustic and elegant. It’s perfect for family dinners, special occasions, or introducing guests to the richness of Levantine cuisine.
Ingredients
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
- 4 chicken legs (bone-in, skin-on)
- 3 tbsp olive oil (plus extra for brushing)
- 1 tbsp ground sumac
- 1 tsp allspice
- 1/2 tsp cinnamon
- Salt and pepper, to taste
- 4 large onions, thinly sliced
- 2 tbsp pine nuts
- 2 large flatbreads or taboon bread
- 2 tbsp fresh parsley, chopped
Directions
- Preheat the oven to 400°F (200°C).
- In a bowl, combine 2 tablespoons of olive oil with sumac, allspice, cinnamon, salt, and pepper. Rub this mixture thoroughly onto the chicken legs. Let the chicken marinate for at least 30 minutes.
- While the chicken marinates, heat 1 tablespoon of olive oil in a large skillet over medium heat. Add the sliced onions and cook slowly, stirring occasionally, until caramelized and golden—about 25 minutes. Season with salt and a little extra sumac, if desired.
- In a separate small pan, lightly toast the pine nuts over low heat until golden and fragrant. Set aside.
- Place the marinated chicken on a baking tray and roast in the preheated oven for 35–40 minutes, or until the skin is crisp and the meat is fully cooked.
- Warm the flatbread, then place on individual serving plates. Spread a generous layer of the caramelized onions over the flatbread.
- Place a roasted chicken leg on top of each flatbread.
- Garnish with toasted pine nuts and chopped parsley. Finish with a light drizzle of olive oil and serve warm.
Servings and timing
This recipe serves 4 people. Preparation time is about 15 minutes, with 30 minutes for marinating and 35–40 minutes for roasting. Total time including prep and cooking is approximately 1 hour and 30 minutes.
Variations
- Boneless Chicken: Use boneless thighs or breasts for easier serving and faster cooking.
- Vegetarian Option: Replace chicken with roasted eggplant or mushrooms and keep the spiced onions and toppings.
- Bread Alternatives: If traditional taboon bread is unavailable, use naan or pita as a substitute.
- Spicier Version: Add a pinch of chili flakes or a dash of hot paprika to the spice rub.
- Garnish Additions: Top with pickled onions, pomegranate seeds, or a dollop of yogurt for extra flair.
Storage/Reheating
Store leftovers in an airtight container in the refrigerator for up to 3 days. Keep the chicken and flatbread separate if possible to maintain texture.
To reheat, warm the chicken in a 350°F (175°C) oven for 10–15 minutes. Flatbread can be reheated in a dry pan or oven. Avoid microwaving to preserve the crispness of the bread and the chicken skin.
FAQs
What is sumac and where can I find it?
Sumac is a deep red spice with a tangy, lemony flavor. It’s commonly used in Middle Eastern cuisine and is available in most international or specialty grocery stores.
Can I grill the chicken instead of roasting it?
Yes, grilling the chicken is an excellent alternative that adds a smoky flavor, though oven roasting is traditional.
Is Musakhan traditionally served as individual portions?
It is often served as one large flatbread topped with all the chicken and onions, then cut and shared family-style.
Can I use chicken breasts instead of legs?
Yes, but chicken legs remain juicier and more flavorful during roasting. Adjust cooking time for leaner cuts.
What type of bread is best for Musakhan?
Traditional taboon bread is ideal, but naan, pita, or even a sturdy flatbread can be used as substitutes.
How do I know when the chicken is fully cooked?
The internal temperature should reach 165°F (74°C), and the juices should run clear when pierced.
Can I prepare this dish ahead of time?
Yes, both the chicken and onions can be prepared in advance and assembled before serving.
Do I need to use pine nuts?
Pine nuts add a traditional crunch, but you may substitute with slivered almonds or omit if needed.
Is Musakhan spicy?
No, Musakhan is more aromatic and tangy than spicy, though it can be adjusted to taste.
Can I freeze leftovers?
Yes, freeze the chicken and onions separately from the bread. Reheat in the oven before serving.
Conclusion
Musakhan is a vibrant and deeply flavorful Palestinian dish that offers a comforting blend of spiced roasted chicken, sweet caramelized onions, and warm flatbread. Perfect for both casual and special meals, this dish captures the essence of Middle Eastern home cooking. Whether shared with family or served to guests, Musakhan invites you to enjoy its bold spices and rich cultural roots.
Print
Musakhan (Palestinian Sumac Chicken on Flatbread)
- Prep Time: 40 minutes
- Cook Time: 40 minutes
- Total Time: 1 hour 20 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Roasting
- Cuisine: Palestinian
- Diet: Halal
Description
Poulet rôti tendre, assaisonné de sumac, de piment de la Jamaïque et d’huile d’olive, servi sur des oignons caramélisés et du pain plat moelleux, le tout garni de pignons de pin grillés et de persil frais. Un plat traditionnel palestinien savoureux et savoureux.
Ingredients
- 4 cuisses de poulet (avec os et peau)
- 3 cuillères à soupe d’huile d’olive (plus un peu pour le brossage)
- 1 cuillère à soupe de sumac moulu
- 1 cuillère à café de piment de la Jamaïque
- 1/2 cuillère à café de cannelle
- Sel et poivre, au goût
- 4 gros oignons, finement tranchés
- 2 cuillères à soupe de pignons de pin
- 2 gros pains plats ou pain taboon
- 2 cuillères à soupe de persil frais, haché
Instructions
- Préchauffer le four à 400°F (200°C).
- Dans un bol, frottez les cuisses de poulet avec 2 cuillères à soupe d’huile d’olive, du sumac, du piment de la Jamaïque, de la cannelle, du sel et du poivre. Laissez mariner au moins 30 minutes.
- Pendant ce temps, dans une grande poêle, faites chauffer 1 cuillère à soupe d’huile d’olive et faites revenir les oignons émincés à feu moyen jusqu’à ce qu’ils soient caramélisés et dorés, environ 25 minutes. Ajoutez une pincée de sel et du sumac selon votre goût.
- Dans une petite poêle, faites griller les pignons de pin à feu doux jusqu’à ce qu’ils soient dorés, puis réservez.
- Faites rôtir les cuisses de poulet marinées au four pendant 35 à 40 minutes, ou jusqu’à ce que la peau soit croustillante et que la viande soit bien cuite.
- Réchauffez le pain plat et disposez-le sur des assiettes. Répartissez les oignons caramélisés sur le pain, puis garnissez de poulet rôti.
- Parsemez de pignons de pin grillés et de persil haché. Arrosez d’un filet d’huile d’olive et servez chaud.
Notes
- Laissez mariner le poulet plus longtemps pour une saveur plus profonde, jusqu’à toute une nuit.
- Utilisez du pain taboon ou tout autre pain plat à la texture douce et moelleuse.
- Servez avec un accompagnement de yaourt nature ou une salade de concombre pour un contraste rafraîchissant.
Nutrition
- Serving Size: 1 chicken leg with bread and toppings
- Calories: 520
- Sugar: 6g
- Sodium: 390mg
- Fat: 28g
- Saturated Fat: 6g
- Unsaturated Fat: 20g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 4g
- Protein: 32g
- Cholesterol: 110mg
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