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Recipes

Musakhan (Sumac Chicken with Onions on Taboon Bread)

Often called Palestine's national dish, Musakhan is roasted chicken cooked with deeply caramelized onions, sumac, and pine nuts, served over taboon bread.

6 servings (default)

Ingredients

Servings
6
  • 1 whole chicken, cut into pieces (or 4-6 chicken thighs/legs)
  • 4 large onions, thinly sliced
  • 3 tbsp ground sumac
  • ½ cup olive oil (Palestinian olive oil preferred)
  • 1 tsp ground allspice
  • ½ tsp ground cinnamon
  • ½ tsp ground cardamom
  • Salt and black pepper to taste
  • ½ cup pine nuts or slivered almonds
  • 4-6 pieces taboon bread (or thick flatbread/naan as substitute)
  • Fresh parsley for garnish

Method

  1. 1

    Marinate the chicken

    2 hr

    Mix chicken with 2 tablespoons sumac, allspice, cinnamon, cardamom, salt, pepper, and 3 tablespoons olive oil. Let marinate for at least 2 hours, preferably overnight.

  2. 2

    Caramelize the onions

    30 min

    In a large pan, heat 1/4 cup olive oil over medium heat. Add sliced onions and cook slowly for 25-30 minutes until deeply golden and soft. Stir in remaining sumac and cook for 5 more minutes.

  3. 3

    Roast the chicken

    45 min

    Preheat oven to 400°F (200°C). Arrange chicken in a roasting pan and roast for 35-45 minutes until golden and cooked through (internal temp 165°F).

  4. 4

    Toast the nuts

    4 min

    In a dry pan, toast pine nuts until golden brown, about 3-4 minutes. Watch carefully as they burn quickly.

  5. 5

    Assemble

    Warm the taboon bread slightly. Brush with olive oil mixed with a little sumac. Spread the caramelized onion mixture generously over the bread. Top with roasted chicken pieces. Sprinkle with toasted pine nuts and fresh parsley.

  6. 6

    Serve traditionally

    Serve flat, not rolled, with the chicken sitting atop the onion-laden bread. The bread should absorb the juices.