Musakhan is often called the national dish of Palestine, a generous and deeply flavorful meal traditionally reserved for celebration and communal gatherings. This recipe brings that experience home: tender, spice-rubbed chicken is roasted to perfection and served over flatbread (Taboon or Naan) that has been saturated with fruity olive oil and topped with a mountain of onions cooked with sumac—the key ingredient that gives the dish its signature lemony tang.
This recipe is a celebration of simple, high-quality ingredients, primarily olive oil, sumac, and onions. The slow-cooked onions melt into a savory, slightly sweet jam, which perfectly balances the savory richness of the chicken and the tartness of the sumac. It is an impressive, hands-on meal that is hearty enough for dinner and unique enough to wow your guests.
Why You’ll Love This Recipe
- Signature Tangy Flavor: Sumac, the defining spice, stains the onions a beautiful crimson and provides a zesty, tart flavor that is unique and refreshing.
- Complex Savory Layers: The chicken is seasoned with a warming blend of Middle Eastern spices (like allspice and cumin) for deep, complex flavor.
- Irresistible Texture: You get crispy chicken skin, meltingly soft onions, and a buttery, oil-soaked bread base.
- Make-Ahead Potential: Both the chicken and the onions can be prepared hours or even a day in advance, making final assembly fast.
- Authentic and Hearty: This is a substantial, filling dish that is traditionally served communally and meant to be eaten by hand.
Ingredients
For the Chicken
- 4 bone-in, skin-on chicken pieces (thighs and/or drumsticks, about 2 lbs or 900 g)
- 2 tbsp (30 ml) extra virgin olive oil, divided
- 1 tbsp ground sumac
- 1 tsp ground allspice
- 1/2 tsp ground cinnamon
- 1 tsp salt
- 1/2 tsp black pepper
For the Sumac Onions and Assembly
- 6 large yellow onions (about 1 kg), thinly sliced
- 3/4 cup (180 ml) extra virgin olive oil (use the best quality)
- 3 tbsp ground sumac, plus more for garnish
- 1 tsp ground cumin
- 1/2 tsp salt
- 1/2 cup (60 g) pine nuts or slivered almonds, toasted
- 4 large flatbreads (Naan, thick pita, or Markook/Taboon bread)
For Serving
- Plain whole-milk yogurt (Greek yogurt is great)
- Fresh lemon wedges
- Chopped fresh parsley
Equipment
- Large baking sheet
- Large, heavy-bottomed skillet or Dutch oven (for onions)
- Small skillet (for toasting nuts)
- Tongs
Step-by-Step Instructions
1. Roast the Chicken
- Season: Preheat your oven to 375°F (190°C). Pat the chicken pieces dry. In a small bowl, mix 1 tbsp olive oil with 1 tsp salt, black pepper, 1 tsp sumac, allspice, and cinnamon. Rub the mixture thoroughly over the chicken.
- Roast: Arrange the chicken pieces skin-side up on a baking sheet. Roast for 45–55 minutes, or until the internal temperature reaches 165°F (74°C) and the skin is deeply golden brown and crisp.
2. Cook the Sumac Onions (While Chicken Roasts)
- Sauté: While the chicken roasts, pour the remaining 3/4 cup of olive oil into the large skillet over medium-low heat. Add the thinly sliced onions and 1/2 tsp salt.
- Cook Low and Slow: Cook, stirring occasionally, for 25–35 minutes. The goal is to let the onions soften completely, turn translucent, and become jammy and slightly sweet, but not crispy or dark brown/caramelized like French onion soup.
- Finish Filling: Once the onions are soft, remove the pan from the heat. Stir in the remaining 2 tbsp sumac and cumin until the onions are completely coated and turn a bright, deep crimson color.
3. Toast Nuts and Assemble
- Toast Nuts: In a small, dry skillet over medium heat, toast the pine nuts or almonds for 2–4 minutes until golden brown and fragrant. Watch them carefully, as they burn quickly. Set aside.
- Infuse Bread: Remove the chicken from the oven. Pour the flavorful chicken juices from the roasting pan into the skillet with the sumac onions and mix well.
- Prep Flatbread: Brush a generous amount of the onion-infused olive oil (scooping it from the skillet) over one side of each flatbread.
- Warm Bread: Place the oiled flatbreads on a baking sheet (or directly on a clean oven rack) and broil for 1–2 minutes until they are slightly crisp but still soft in the center. Watch closely!
- Assemble: Place the warm flatbread on a large serving platter. Ladle a generous layer of the sumac onions over the bread. Top the onions with a piece of the roasted chicken. Sprinkle the entire dish liberally with the toasted nuts, chopped parsley, and an extra dusting of sumac.
Substitutions and Variations
- Flatbread: While Taboon is traditional, good substitutes include Naan, thick Pita bread (split and used thin), or even large flour tortillas (for quick Musakhan Rolls).
- Vegetarian Option: Substitute the chicken with thick slices of roasted eggplant or large cauliflower florets. Roast them with the same spices as the chicken.
- Quick Assembly (Rolls): Shred the roasted chicken and mix it directly into the sumac onion mixture. Cut thin flatbread (like tortillas) into long triangles, place a spoonful of the chicken/onion mix on the wide end, roll it up tightly, brush with oil, and bake at 400°F (200°C) for 15 minutes until crispy.
- Spice Blend: If you have it, substitute the allspice and cinnamon with 1 1/2 tsp of 7-Spice (Baharat) blend.
Pro Tips and Common Mistakes to Avoid
- Quality of Oil and Sumac: Use high-quality Extra Virgin Olive Oil, as it is the foundation of the dish. Also, seek out deep red-purple sumac for the best tangy flavor.
- Don’t Caramelize the Onions Too Dark: Unlike French Onion Soup, you want the Musakhan onions to be soft, jammy, and pale golden to translucent, allowing the red color of the sumac to shine through.
- Use Chicken Juices: Pouring the juices released by the chicken into the onion mixture adds incredible savory depth and ensures the bread is perfectly flavored.
- Yogurt is Key: Serving Musakhan with cool, plain yogurt (or a light tahini sauce) is traditional. The tanginess provides a refreshing contrast to the richness of the oil and spices.
Storage, Make-Ahead, and Reheating
- Make-Ahead (Filling): The sumac onions can be fully cooked up to 2 days in advance and stored in the refrigerator. The chicken can be seasoned and roasted ahead of time and reheated just before assembly.
- Storage (Leftovers): Store leftover components separately. The onions and chicken will keep in the refrigerator for up to 3 days. The bread should be stored separately to prevent it from getting soggy.
- Freezing: The chicken and onion mixture can be frozen for up to 3 months. Thaw overnight in the refrigerator before reheating gently.
- Reheating: Reheat the assembled bread (if necessary) under the broiler for 1–2 minutes to ensure the crust is crisp before serving.
Serving Suggestions
Musakhan is traditionally served family-style on a large platter. Provide lemon wedges for guests to squeeze over the chicken and small bowls of plain yogurt or tahini sauce for scooping. A fresh side salad makes a perfect accompaniment.
Approximate Nutrition
- Yields: 4 servings (1 chicken piece, 1 flatbread)
- Serving Size: 1 serving
- Calories: 750 kcal
- Protein: 55 g
- Fat: 48 g
- Carbohydrates: 25 g
Note: These are approximations and vary based on the size of the flatbread and the type of chicken cut used (bone-in, skin-on thighs yield higher fat content).
FAQs
Q: Where can I buy sumac?
A: Sumac is a deep red spice found in most major grocery stores in the spice aisle or at any Middle Eastern market. It is a dried, ground berry that adds a wonderfully tart, citrusy flavor.
Q: Can I use chicken breast for this recipe?
A: Yes, you can use chicken breast, but skin-on, bone-in pieces (thighs or legs) are highly recommended. Chicken breasts are leaner and can dry out during the long roast. If you use breasts, be sure to pound them to an even thickness and check for a finished temperature of 165°F (74°C) to prevent drying.
Q: Why do I use so much olive oil for the onions?
A: The copious amount of oil is traditional and essential. It helps the onions cook down slowly without scorching, infuses the oil with the sumac and onion flavor, and acts as the “sauce” that soaks the bread and keeps the dish moist.
Q: What is 7-Spice (Baharat)?
A: 7-Spice (or Baharat) is a common Middle Eastern blend that typically includes allspice, black pepper, cinnamon, nutmeg, cloves, and coriander. It is a powerful, warming seasoning that adds depth to the chicken seasoning.
Q: Can I use shredded rotisserie chicken as a shortcut?
A: Absolutely! Shredded rotisserie chicken is a great shortcut. Omit step 1. Mix the shredded chicken with the sumac onion mixture (step 2), and be sure to add a little extra olive oil to the mix to make up for the lack of chicken drippings.
