A beloved Palestinian dish of roasted chicken marinated in tangy sumac, nestled over caramelized onions and soft flatbread, and finished with toasted pine nuts and fresh parsley. Fragrant, rustic, and deeply flavorful, Musakhan is the ultimate comfort food of the Levant.

Why You’ll Love This Recipe

• Rich in Tradition: A cornerstone of Palestinian cuisine with cultural and culinary depth.
• Bold Flavors: The tang of sumac, sweetness of slow-cooked onions, and spiced chicken create perfect harmony.
• Hearty and Satisfying: A complete meal layered on warm flatbread, ideal for sharing.
• Beautifully Rustic: A stunning centerpiece for family gatherings or special dinners.
• Easy to Adapt: Can be scaled up for a crowd or simplified for a weeknight dinner.

Ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

• 2 bone-in, skin-on chicken legs (or thighs)
• 2 tablespoons olive oil
• 2 teaspoons ground sumac
• 1 teaspoon allspice
• 1/2 teaspoon cinnamon
• Salt and pepper to taste
• 2 large red onions, thinly sliced
• 2 tablespoons olive oil (for onions)
• 1 tablespoon ground sumac (for onions)
• 1 large flatbread (Taboon bread or naan-style)
• 2 tablespoons pine nuts, toasted
• Fresh parsley, chopped

Directions

1. Marinate the Chicken:
   In a mixing bowl, coat the chicken legs with 2 tablespoons olive oil, sumac, allspice, cinnamon, salt, and pepper.
   Let marinate for at least 30 minutes, or refrigerate overnight for deeper flavor.
2. Cook the Onions:
   In a large skillet over medium heat, warm 2 tablespoons olive oil.
   Add the thinly sliced red onions and sauté, stirring frequently, until soft and golden—about 20 minutes.
   Stir in 1 tablespoon of ground sumac and cook for an additional 2 minutes. Set aside.
3. Roast the Chicken:
   Preheat oven to 400°F (200°C).
   Transfer the marinated chicken to a baking sheet or oven-safe dish and roast for 35–40 minutes, or until the chicken is golden and cooked through (internal temperature should reach 165°F/75°C).
   Optionally broil for 2–3 minutes at the end for crispier skin.
4. Assemble the Dish:
   Place the flatbread on a large serving platter or tray.
   Spread the caramelized onions evenly over the bread.
   Place the roasted chicken on top.
   Sprinkle with toasted pine nuts and freshly chopped parsley.
5. Serve:
   Serve hot, tearing pieces of flatbread to scoop up the chicken and onions together.

Servings and timing

• Servings: 2
• Prep Time: 15 minutes
• Marination Time: 30 minutes (or overnight)
• Cook Time: 40 minutes
• Total Time: 1 hour 25 minutes (including marination)

Variations

• Use Chicken Breasts: Substitute bone-in thighs or legs with bone-in breasts, adjusting cook time as needed.
• Add Garlic: Mix minced garlic into the onions or the marinade for added depth.
• Top with Pomegranate Seeds: A sprinkle of fresh pomegranate arils adds a burst of color and sweetness.
• Make it Spicy: Add a pinch of chili flakes or Aleppo pepper to the marinade.
• Flatbread Alternatives: Use pita, naan, or homemade manakish if taboon bread is unavailable.

Storage/Reheating

• Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days.
• Reheating: Reheat in the oven at 350°F (175°C) until warmed through. To maintain crispiness, reheat chicken and bread separately.
• Freezing: The chicken and onion topping can be frozen for up to 1 month; assemble fresh when ready to serve.

FAQs

What is sumac and where can I find it?

Sumac is a tangy, lemony spice made from dried berries. It’s widely available in Middle Eastern markets and many grocery spice aisles.

Can I make this recipe ahead of time?

Yes, both the onions and marinated chicken can be prepared a day in advance. Assemble and reheat just before serving.

What is traditional flatbread for Musakhan?

Taboon bread is traditional—a thick, rustic flatbread. You can substitute with naan or large pita bread.

Can I make this dish vegetarian?

Yes, replace the chicken with roasted eggplant or cauliflower and follow the same seasoning and onion layering.

How do I toast pine nuts?

Place pine nuts in a dry skillet over medium heat, stirring frequently, for 3–4 minutes until golden and fragrant.

Is this dish spicy?

No, Musakhan is flavorful but not spicy. You can adjust the heat by adding chili flakes or a dash of hot sauce.

Can I use white onions instead of red?

Red onions are preferred for their sweetness and color, but white or yellow onions can be used as a substitute.

What sides go well with Musakhan?

Serve with yogurt, a cucumber salad, or a simple fattoush for a complete meal.

Do I need to use bone-in chicken?

Bone-in adds more flavor, but boneless thighs or breasts can also work if preferred.

Is Musakhan gluten-free?

As written, it is not due to the bread. Use a gluten-free flatbread or serve over rice to make it gluten-free.

Conclusion

Musakhan (Sumac Chicken with Onions and Flatbread) is a warm, soulful dish that highlights the vibrant flavors of Palestinian cuisine. With its fragrant spices, tender chicken, and melt-in-your-mouth onions atop soft bread, it’s a beautiful example of how simple ingredients come together to create something extraordinary. Whether served for a special occasion or a comforting family meal, Musakhan is sure to become a favorite on your table.

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