Name: Musakhan: Roasted Chicken with Sumac, Onions, and Toasted Flatbread Recipe
Prep time: 15 min
Cook time: 45 min
Total time: 1 h
Cuisine: Middle Eastern
Ingredients: 1 Whole chicken – cut into 6-8 pieces; ½ cup Extra virgin olive oil – divided; 1 Lemon – cut in half; 3 tbsp Sumac – divided; 3 tsp 7-Spice (baharat) – divided (see note); Kosher salt and fresh cracked black pepper – to taste; ¼ cup Pine nuts; 2 Large red onions (chopped) – or 3 medium-sized red onions; 3-6 Flatbread (Naan, Taboon or Greek Pita); 2 tbsp Parsley, chopped

Jump to Recipe

Introduction

Musakhan is a traditional Palestinian dish featuring tender roasted chicken flavored with sumac and warm spices, served over soft flatbread with sautéed onions. This hearty and aromatic meal is perfect for sharing and brings vibrant Mediterranean flavors to your table.

The image shows a close-up of two roasted chicken legs resting on a bed of finely chopped, dark purple-red cooked onions and spices. The chicken skin is golden-brown and seasoned with black pepper and herbs. Scattered over and around the chicken are golden toasted pine nuts adding texture and color contrast. Fresh green parsley leaves are placed on top and around the chicken for a fresh look. The dish is on a white plate with a white marbled surface in the background. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 whole chicken, cut into 6-8 pieces
½ cup extra virgin olive oil, divided
1 lemon, cut in half
3 tbsp sumac, divided
3 tsp 7-spice (baharat), divided
Kosher salt and fresh cracked black pepper, to taste
¼ cup pine nuts
2 large red onions, chopped (or 3 medium-sized red onions)
3-6 flatbreads (Naan, Taboon, or Greek Pita)
2 tbsp parsley, chopped

Instructions

Step 1: Preheat your oven to 375°F (190°C). Season the chicken with 2 tablespoons of olive oil, 1 ½ tablespoons of sumac, 2 teaspoons of baharat, kosher salt, and black pepper. Arrange the chicken pieces on a parchment-lined baking tray or baking dish. Add the lemon halves to the tray and bake for 30-45 minutes, until the chicken reaches an internal temperature of 175°F (79°C).
Step 2: While the chicken bakes, toast the pine nuts. Heat 2 tablespoons of olive oil in a small pan over medium heat. Add the pine nuts and swirl the pan constantly for 2-3 minutes until golden brown. Transfer to a paper towel-lined plate to drain and set aside.
Step 3: In a large frying pan, heat 2-3 tablespoons of olive oil over medium heat. Add the chopped onions and season with a pinch of kosher salt. Cook gently for 15-20 minutes until the onions soften but do not caramelize. Stir in 1 ½ tablespoons of sumac and 1 teaspoon of baharat and cook for another 5 minutes until fragrant. Remove from heat.
Step 4: Toast the flatbreads by placing them on a baking sheet under the broiler for 3-4 minutes. The goal is to warm and lightly toast the bread without browning it too much.
Step 5: To assemble, spread the sautéed onion mixture evenly over each flatbread. Top with roasted chicken pieces, either whole or shredded. Drizzle any leftover pan juices over the top, then garnish with toasted pine nuts and chopped parsley.
Step 6: Serve the Musakhan immediately with a fresh salad on the side. Don’t forget to include the caramelized lemon halves for an extra burst of tangy flavor.

Tips & Variations

For a spicier version, add a pinch of cayenne pepper to the chicken seasoning.
If you cannot find baharat, use a mix of ground cumin, coriander, cinnamon, and black pepper as a substitute.
To keep the chicken extra juicy, marinate it with the spices and olive oil for a few hours before roasting.
Try different flatbreads like lavash or pita for a unique texture.

Storage

Store leftover Musakhan in an airtight container in the refrigerator for up to 3 days. Reheat gently in the oven or on the stovetop to keep the chicken tender and the flatbread from becoming soggy. For best texture, reheat the flatbread separately from the chicken and onions.

How to Serve

On a white plate with a white marbled background, there is a piece of flatbread as the bottom layer, light brown with toasted spots and soft texture. On top, there is a layer of cooked purple onions mixed with small golden pine nuts and sprinkled with chopped green herbs. The next layer is a large roasted chicken leg with browned, seasoned skin, which is placed slightly off-center on the flatbread. To the left side of the plate, there is a colorful salad made of diced green cucumbers and red tomatoes mixed with chopped parsley, providing a fresh contrast. The whole dish is warm and rustic with a mix of earthy and fresh colors. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make Musakhan ahead of time?

Yes, you can prepare the chicken and onion mixture a day in advance and assemble just before serving. This helps meld the flavors even more.

What if I don’t have sumac?

Sumac adds a citrusy tang to the dish. If unavailable, you can substitute with a squeeze of fresh lemon juice or a mix of lemon zest and a pinch of paprika to mimic the flavor.