Palestinian
Musakhan
A beloved Palestinian dish of sumac-scented onions and roasted chicken layered over taboon bread. The bread soaks up the olive oil, chicken juices, and tart sumac, becoming soft in the center with crisp edges.
Watch it madeStitching Cuisines · 12:31
Ingredients
- Chicken leg quarters2, about 700g
- Yellow onions, thinly sliced500g
- Taboon bread, or markook/shrak if unavailable2 large rounds
- Extra-virgin olive oil1/2 cup
- Ground sumac3 tbsp, divided
- Palestinian seven spice or ground allspice1 tsp
- Ground cinnamon1/4 tsp
- Black pepper1/2 tsp
- Salt1 1/4 tsp, divided
- Bay leaf1
- Cardamom pods, lightly crushed3
- Cinnamon stick1 small
- Water3 cups
- Pine nuts2 tbsp
Method
- Place the chicken in a pot with the water, bay leaf, cardamom pods, cinnamon stick, 1/2 tsp salt, and 1/4 tsp black pepper.
- Bring to a boil, skim the surface, then simmer gently for 25 minutes until the chicken is mostly cooked; reserve 1/2 cup of the broth and lift the chicken onto a tray.
- Heat the olive oil in a wide pan over medium-low heat, add the sliced onions and 1/2 tsp salt, and cook for 25 to 30 minutes until very soft and glossy but not browned.
- Stir 2 tbsp sumac, the seven spice, cinnamon, and remaining 1/4 tsp black pepper into the onions, then cook for 2 minutes more.
- Heat the oven to 220°C.
- Rub the chicken pieces with a few spoonfuls of the sumac onion oil, sprinkle with the remaining 1 tbsp sumac and 1/4 tsp salt, and roast for 20 to 25 minutes until browned and cooked through.
- Toast the pine nuts in 1 tbsp of the onion oil until golden, then remove them and set aside.
- Lay the taboon bread on a baking tray and spoon a little reserved chicken broth over each round to soften it lightly.
- Spread most of the sumac onions and their oil over the bread, letting the oil soak in while leaving the edges exposed.
- Place the roasted chicken on top and return the tray to the oven for 5 to 8 minutes until the bread edges are lightly crisp.
- Finish with the remaining onions, toasted pine nuts, and an extra pinch of sumac before serving hot.
Common questions
Can I substitute the taboon bread if I can’t find it?
Yes. Markook or shrak are the closest substitutes. If you can’t find either, use very thin flatbread or even lavash, but warm it briefly so it stays pliable and doesn’t crack under the onion topping.
How long does musakhan take from start to finish?
Plan for about 1 hour 20 minutes to 1 hour 40 minutes. Most of that is the onion cooking time. The chicken simmers for 25 minutes, then roasts for 20 to 25 minutes while the onions finish.
What are the most common mistakes when making musakhan?
The biggest mistakes are browning the onions too much, under-seasoning them, and not using enough olive oil. Also avoid overcooking the chicken in the simmer step; it should be mostly cooked before roasting, not falling apart.
Can I store musakhan leftovers, and how should I reheat them?
Store chicken, onions, and bread separately in airtight containers for up to 3 days in the fridge. Reheat the chicken and onions gently in the oven or skillet, then assemble fresh so the bread doesn’t turn soggy.
What is the best way to serve musakhan?
Serve it hot on warm flatbread with plenty of the onion-sumac mixture spooned over the chicken, then scatter with toasted pine nuts. Add a simple salad or yogurt on the side if you want something fresh and cooling.