Musakhan: Roasted Chicken with Sumac, Onions, and Toasted Flatbread Recipe
Musakhan is a traditional Palestinian dish featuring sumac-seasoned roasted chicken served over soft flatbreads topped with sautéed onions, pine nuts, and aromatic spices. This flavorful and aromatic meal combines tender baked chicken with tangy onions and toasted flatbread, making it a comforting and beautifully spiced feast perfect for gatherings or family dinners.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour
- Yield: 4-6 servings 1x
- Category: Main Course
- Method: Baking
- Cuisine: Middle Eastern
Ingredients
Scale
Chicken and Seasoning
- 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
Vegetables
- 2 Large red onions (chopped) – or 3 medium-sized red onions
Bread and Garnish
- 3–6 Flatbread (Naan, Taboon or Greek Pita)
- 2 tbsp Parsley, chopped
Instructions
- Prepare the chicken: Preheat your oven to 375°F. Season the chicken pieces with 2 tablespoons of olive oil, 1 ½ tablespoons of sumac, 2 teaspoons of baharat, kosher salt, and freshly cracked black pepper. Arrange the chicken evenly on a parchment-lined baking tray, baking dish, or braiser. Add the two lemon halves to the dish as well, letting them roast alongside the chicken to caramelize. Bake for 30-45 minutes, checking the internal temperature which should reach at least 175°F for doneness.
- Toast the pine nuts: While the chicken bakes, heat 2 tablespoons of olive oil in a small pan over medium heat. Add the pine nuts and toast them, swirling frequently, for 2-3 minutes until they turn golden brown. Be attentive as they can burn quickly. Once toasted, transfer the pine nuts to a paper towel-lined plate to drain excess oil and cool.
- Sauté the onions: In a large frying pan, warm 2-3 tablespoons of olive oil over medium heat. Add the chopped onions and season with a generous pinch of kosher salt. Cook gently for 15-20 minutes until the onions soften but avoid heavy caramelization—they should remain soft and pliable. Stir in 1 ½ tablespoons of sumac and 1 teaspoon of baharat, and sauté for an additional 5 minutes until fragrant. Remove from heat and set aside.
- Toast the flatbread: Place the flatbreads on a large baking pan or sheet and broil in the preheated oven for 3-4 minutes. The goal is to warm and lightly toast the bread without burning or over-browning.
- Assemble the dish: Spread the sautéed onion mixture evenly over each toasted flatbread. Arrange the cooked chicken pieces on top—either whole or shredded as preferred. Drizzle any leftover meat juices over the top to add extra flavor. Garnish generously with toasted pine nuts and sprinkle with chopped parsley.
- Serve: Serve the Musakhan warm with a side salad if desired. Be sure to include the caramelized lemons on the side, which add a delightful tangy brightness that complements the savory chicken and onions perfectly.
Notes
- 7-Spice (baharat) is a Middle Eastern spice blend typically including black pepper, coriander, paprika, cardamom, nutmeg, cumin, and cloves. Adjust spice quantity to taste.
- You can use any flatbread such as Naan, Taboon, or Greek Pita based on availability and preference.
- Do not over-caramelize onions; they should stay soft and slightly tangy.
- Monitor the pine nuts carefully as they can burn quickly when toasting.
- Internal chicken temperature should reach 175°F to ensure safe and juicy cooked meat.
Keywords: Musakhan, Palestinian chicken, sumac chicken, roasted chicken, Middle Eastern recipe, flatbread chicken dish, pine nuts, baharat, traditional Musakhan
