Palestinian chicken Musakhan is one of the traditional and rich recipes that speaks volumes of this generous cuisine. Roast chicken with sumac served over a bed of musakhan bread with caramelized onions and roasted almonds. A drool-worthy dinner.
Palestinian chicken musakhan
I was really, really shocked when my Palestinian friend told me about this dish!!! I kept asking are you sure then she replied yes, no doubt about that... that's how we traditionally make it.
This recipe calls for one large diced onion and a half cup of olive oil for each piece of taboon bread you are using. So, if you are having company and making 12 bread pieces, you will need 12 diced onions and 6 cups of olive oil.
Turned out that this huge amount of olive oil was needed to make the bread crispy and flavorful. And the onions? Seriously, what sets this dish apart? The caramelized onions sauce is seriously delicious, you won't appreciate it until you try it. I even eat this sauce with rice, bread, or by the spoonful.
But, I've decided to tweak it a little and made it with less, still it turned out delicious so it is your choice to make it as is or to reduce the amounts like I did. This is a very traditional Palestinian dish known for its delicious taste due to the use of olive oil, nuts, and sumac.
Ingredients you'll need
Note: This is an overview of the ingredients. You'll find the full measurements and instructions in the recipe card (printable) at the bottom of the page.
I cooked the chicken the traditional way by boiling. You'll need to use bone in chicken, whatever you have. I've seen some making it with wings which was a nice twist. We'll also need a couple of tablespoons of olive oil and some authentic spices for cooking the chicken.
For the caramelized onion sauce
- For an authentic recipe, make your own Musakhan bread, as this is the traditional bread for this recipe. You can also make pita bread, or if you do not have time, buy some Greek, flatbread, or naan bread.
- We'll also need onions, lots of onions actually. I've used five onions.
- The spice mixture listed above will make all the difference.
- Traditionally, I've seen this Palestinian sumac chicken served with almonds or toasted pine nuts on a large platter, but you are welcome to use whatever you like or have in your pantry.
Cook the chicken:
- In a deep pot large enough to hold your chicken pieces, heat oil on medium-high heat and saute onions until translucent.
- Add chicken pieces, skin side down first. Cook on both sides until a little browned.
- Cook chicken in batches if necessary.
- Add spices then cover with water. Bring to a boil, skimming the foam of the top whenever possible. Simmer until fully cooked. Take the chicken out and set aside on a large bowl or plate. Do not discard the broth.
Making the caramelized onion
- In a heavy, large skillet, heat olive oil and add the diced onions. Cook until tender, then add the cumin, salt, black pepper, and allspice and stir to mix well.
- Add the roasted almonds, turn off the heat, and let it cool down. Add one and a half cups of the chicken broth we’ve just made to the mix.
- Dip the cooked chicken in the onion mixture; be generous in covering the chicken with the onion sauce.
- Arrange chicken pieces on a baking tray, sprinkle some sumac on top, and broil until golden brown or bake in a 350F oven for 15-20 minutes until golden brown and no more liquids in your baking dish.
- Dip the bread - one at a time - in the onion mixture, then place on a baking sheet.
- Using a slotted spoon take some of the onion and spread over the bread. Sprinkle with sumac, put in the oven, and bake until golden brown and crispy.
Serving Musakhan
Now we are finished with the dish, so let's assemble it. Put the bread on top of each other and arrange the chicken pieces around. Or serve individually with each bread piece topped with chicken and any leftover onion sauce on the side. Enjoy with a side of tabouli, hummus, tahini sauce or baba ganoush.
My notes
- Sumac spice is a key ingredient in this recipe, and unfortunately, I do not have a substitute for it.
- I use bone-in whole chicken, but any piece of chicken will work: chicken thighs, chicken legs, or chicken breast.
- For the best result, I like using skin-on chicken, but you can use boneless chicken if you prefer.
- Try using a good quality extra virgin olive oil.
- You can also use red onions if you do not have yellow onions.
- As said before, the traditional musakhan recipe is made with musakhan bread, but many use shrak breads if you can get it.
Essential tools
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- Large sauté pan
- Aluminum foil
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Be prepared for the amazing smells when you’re cooking this Chicken Musakhan. The Levant cuisine is one of my favorites, with amazing flavors and ingredients.
Let me know how you liked this recipe. Do you have a preferred Palestinian dish?
Musakhan: Palestinian sumac chicken
Ingredients
For cooking the chicken:
- 2 Tablespoons olive oil.
- 1 medium onion diced.
- 1 whole chicken cut into 8 parts or 8 of any bone in chicken you prefer.
- ½ teaspoon salt.
- ½ teaspoon black pepper.
- 2 bay leaves.
- 3 cardamom cloves crushed just to open.
- Boiled water to cover.
For the caramelized onion:
- ¾ - 1 cup olive oil.
- 5 (950g) yellow onions.
- 1 Tablespoon ground cumin.
- 1 teaspoon salt.
- 1 teaspoon ground black pepper.
- 1 Tablespoon allspice.
- 2 Tablespoons ground sumac or to your taste.
- 1 cup (175g) blanched roasted almonds.
- 6 Taboon bread Greek bread or naan.
Instructions
Cook the chicken:
- Heat olive oil in a deep pot and sauté onion for a couple of minutes until translucent.
- Add the chicken and brown all around.
- Add salt, pepper, bay leaves and cardamom.
- Cover with boiled water and bring to a boil.
- Reduce heat and simmer until fully cooked.
- Take the chicken out and set aside. Strain the broth and also set aside.
Make the caramelized onion:
- In a skillet over medium heat pour the olive oil, add onion and cook until lightly caramelized. About 5 minutes.
- Add the spices except for the sumac and roasted almonds.
- Add one and a half cup of the chicken broth we’ve just made to the mix. Turn heat off and leave to cool down a bit.
Broil the chicken:
- Take the chicken we’ve just cooked and dip them in the onion mixture.
- Arrange the chicken on a baking sheet, sprinkle with sumac and broil until golden brown.
Prepare the bread:
- Preheat oven to 350F.
- Dip each bread piece in the onion mixture then using a slotted spoon take some of the onion and spread over the bread. Sprinkle with sumac.
- Bake the bread in the oven until just golden brown and crispy.
Assemble the Musakhan:
- Place bread on top of each other then place chicken over or serve each piece of bread topped with chicken.
Video
Notes
Nutrition
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MRS BASMA ABDULLA M MOHAMMED
I will definitely try it specially making my own bread
Hollis
Wow! A real powerhouse of a dish! I just bought an air fryer. Can this beautiful dish be made in an air fryer? Mine can bake, roast, fry, broil, and grill, so if it’s possible, would you know how to do it?
Amira
Hollis, yes absolutely you can, in a small bowl mix 1 Tablespoon olive oil, 1 teaspoon sumac, 1/4 teaspoon cumin, 1/2 teaspoon allspice and salt to your liking. Rub the chicken pieces from all sides and under the skin with this spice mixture and bake in the oven for like an hour or air fry on 375F for 30 minutes flipping them in the middle. Cook until the thickest part reaches 165 degrees F and then proceed with the recipe as is. You will need some chicken broth too.
Edy
Loved this recipe so much. The bread came out super flavorful and delicious that I could devour it alone without the chicken. Thanks for your wonderful recipes.
Amira
Edy, thank you for your feedback and I am happy you liked it.
Anissa
Thank you for sharing these lovely recipes, your story, and a much needed tour of history. It’s nice to revisit the taste and flavors I grew up eating! Will defiantly give this a try since my husband grew up eating this.. I think he will LOVE this! Thank you and keep it coming!
Amira
Thank you so much Anissa, let me know if you have any questions.
Tahani
Alsalamu alaykum Amira! I want to tell you that I really enjoy your recipes and videos. I’m familiar with some of them since I am of Arabic origin but I like having a recipe sometimes to follow since oftentimes when I learned these recipes I learned them without measurements. I love your videos as well! Please keep them coming!! A suggestion if you could would be to cook low carb recipes. Love you! Much future success inshallah!!!!
Amira
Thank you so much for your sweet words, I appreciate it. Me too, I'm learning how to cook from mom which eyeballs almost EVERYTHING :). Will do my best on the low carb recipes inshaa Allah soon. Keep checking.
Carolyn Jung
Wow! That bread is like a complete meal with all those wonderful additions tucked into it. Love Indian and Middle Eastern breads. I could fill up on those alone.
Liz
What a delicious meal!!! I'm glad it worked well with just half the oil 🙂
Rosa
Very interesting dish, at my house we eat chicken 7 days a week so I always look for chicken recipes.
Amira
We also eat a LOT of chicken around our home. Try it out even my ewwww kids ate this and did not complain as usual :).
Henna
Have you heard of Penzey's Spices? Well they mail out a catalog every few months and last year there was a recipe for Musakhan that I clipped and saved to try out 🙂 Since then, I've lost it buy now I'm so glad that you have it here! 🙂 Looks wonderful!
Amira
No I haven't heard of it... may be I should check it out. So glad you have found your lost recipe on my site 🙂
Lail | With A Spin
The musakhan sounds like a delicious bread. I will go with all the onion but half the oil. Fantastic recipe.
Amira
Good for your heart 🙂 Although olive oil is not that bad but imagine the calories!!!
Coffee and Crumpets
I am a great lover of all things Palestinian, especially the food! I have so many Palestinian friends that I think I know more about Palestinian food than Indian!
I love this dish, and I would like the full oil and onions, please.
Amira
Very unpredictable from you Nazneen 🙂 WOOW the whole amount of oil!!!! I do not blame you, actually it is very tasty with the whole thing. Thanks dear for passing by.
Lea Ann (Cooking On The Ranch)
Thanks so much for stopping by my blog and the comment. Nice to find your site and I look forward to your posts. I know very little about Arabic food. What part of Colorado do you live in?
Amira
Hi Lea, I used to live in Highlands Ranch but now I live in Parker.
Blackswan
Wow, what an interesting dish! Thanks for coming by Luxury Haven! I'm following you now at Twitter (blackswan) & G+, & would love to have you follow me too 🙂
Amira
Sure I will, thanks.
Barb Bamber
I think this is the most unique recipe I've seen in a very long while. I think it must taste fantastic, it would be hard to choose your version or go for the one with all of the onion and olive oil. It was a pleasure to visit you here! xx
Amira
Thanks Barb nice to see you here too :).
Maureen | Orgasmic Chef
What an interesting dish. I love everything about it except all the oil. I even like all those glorious onions. 🙂
Amira
Unfortunately, more onions means more olive oil so you can tenderize them well 🙂 . Thanks Maureen for stopping by.
Norma | allspice and nutmeg
Amira, musakhan is a family favorite. This looks great.
Amira
Thanks Noram, Good that you know Musakhan but do you go for the whole version with all the oil?
John@Kitchen Riffs
This sounds delish! Although I'm definitely using your version rather than the traditional -- all that oil! I'll bet it's good, but wow. Really nice recipe, and new to me. Thanks.
Amira
If you decided to go for the traditional then make this recipe only once a year 🙂 thanks John.
Denise Browning@From Brazil To You
This bread seems to be quite tasty -- full of spices and topped with chicken! Mmmmm!!!!
Amira
Yes it is really delicious. Thanks Denise.