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Musakhan (Sumac Chicken with Onions and Flatbread)

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A traditional Palestinian dish featuring roasted sumac-marinated chicken served over caramelized onions and soft flatbread, garnished with toasted pine nuts and parsley. Musakhan is tangy, hearty, and full of deep Levantine flavors.

Ingredients

Scale
  • 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

Instructions

  1. Preheat oven to 400°F (200°C).
  2. In a bowl, rub chicken with olive oil, sumac, allspice, cinnamon, salt, and pepper. Let marinate for 30 minutes or up to overnight.
  3. In a skillet, heat 2 tablespoons olive oil and sauté onions over medium heat until very soft and golden, about 20 minutes. Stir in the additional tablespoon of sumac and cook for another 2 minutes.
  4. Roast the marinated chicken in the oven for 35–40 minutes, or until golden and fully cooked (internal temp 165°F/75°C).
  5. Meanwhile, place the flatbread on a serving plate and top it with the caramelized onions.
  6. Lay the roasted chicken on top of the onions and garnish with toasted pine nuts and fresh parsley.
  7. Serve hot, tearing pieces of the bread to scoop up chicken and onion together.

Notes

  • Sumac is essential for its tangy, lemony flavor—don’t skip it.
  • Taboon bread is traditional, but naan or pita work well too.
  • You can roast the chicken over the onions in the oven for a more blended flavor.
  • Serve with a side of yogurt or a fresh cucumber-tomato salad for balance.

Nutrition

Keywords: musakhan, sumac chicken, Palestinian chicken, Levantine dish, roasted chicken with onions

Find it online: https://foodiecara.com/musakhan-sumac-chicken-with-onions-and-flatbread/