Musakhan (Sumac Chicken Flatbread)

Here is a much simpler recipe for Musakhan, the flavorful chicken and bread dish from Palestine, that still tastes authentic. It has a delicious contrast of flavors and textures, with juicy roasted chicken, fragrant sumac onions, fluffy bread, crunchy pine nuts, and fresh herbs.

Musakhan - A Palestinian Dish

Known as the national dish of Palestine, musakhan is popular both as street food and at festive occasions. It perfectly represents Palestinian culture. Musakhan means "warmed" in Arabic, and it reflects the warmth of its ingredients and the region's hospitality. Like chicken kabsa, it is enjoyed with company.

I've heard rave reviews about this dish from my Middle Eastern friends, who rank it among the stars of Palestinian cuisine like maqluba, molokhia, and manakeesh. So, I had to try making it myself, and wow, it was so good and something truly different! I posted a recipe years ago with some modern twists, and now, I've simplified it even further.

To make musakhan, chicken is slow-cooked with warm spices and browned, then served over sautéed sumac onions spread on warm flatbreads. It's roasted again and topped with pine nuts and parsley.

Why This Recipe

• One-pan solution: Simplifies the traditional multi-step process without compromising on authentic taste.
• Chicken and onions are cooked together, allowing the chicken juices to infuse the onions with rich flavor. These juices flavor the flatbreads, so there's no need for extra chicken stock.
• Two cooking methods: Stove-top or oven.
• Modern twist: Variations for making musakhan rolls or musakhan pizza.

Ingredients and Substitutes

• Chicken: I recommend using bone-in chicken, with leg quarters being the best option. However, thighs and drumsticks or even Cornish chicken halves are also suitable. To retain the chicken's juiciness and achieve a crispy texture when roasting, I suggest keeping the skin on.
• Extra virgin olive oil: The star ingredient in this dish, and it's important to use the best quality olive oil available since the recipe requires a substantial amount. Traditional musakhan should leave your hands dripping with oil while eating!
• Yellow onions: These are perfect for their intense flavor, which mellows out and complements the sumac flavor and color. Some recipes use a combination of red and yellow onions.
• Spices: I use a homemade baharat spice blend, consisting of cardamom, cloves, cinnamon, allspice, cumin etc. Alternatively, I provide a ratio of spices in the recipe card.
• Sumac: This is a coarse powder made by grinding reddish-purple berries from the sumac bush. It adds bright color and a tangy, lemony flavor to the dish. Both sumac and baharat are available online and at Middle Eastern grocery stores.
• Toasted pine nuts: I use these to garnish musakhan, although sliced or slivered almonds can be used as a substitute. 
• Bread: Traditionally, thick Levantine flatbread called Taboon, baked in a clay oven, is used. But I also make them with thicker flatbreads like Greek pita bread (without the pocket) or naan.

How To Make Musakhan

This is a brief overview. Full recipe with measurements is at the end of blog post.

1. Season chicken with salt, baharat, black pepper, and sumac.
2. Sear chicken on both sides over high heat, then transfer to a plate.
3. Cook chopped onions in the same skillet on low-medium until soft and translucent, but not burnt or crispy.
4. Add the remaining spice mix and garlic, and cook. Pour in some water and add the seared chicken. Cook on low-medium heat until well done. Remove the lid and broil until golden brown. Alternatively, after adding the chicken, transfer to the oven and bake uncovered until tender and golden brown.
5. Drain the cooked onions using a colander.
6. Assemble musakhan. Arrange pita breads on a baking sheet, brush with olive oil, spread sumac onions, and add chicken leg or shredded chicken. Broil for 3-4 minutes.
7. Or simply make musakhan rolls and bake.
8. Garnish with nuts, sumac, parsley, olive oil, and lemon wedges.

My Top Tips

How To Serve

Musakhan is a meal all by itself. But you can add a lot more things to the table depending on the occasion. Also, definitely pay attention to the presentation. It is a dish that looks as good as it tastes!

• Traditional Style: Sumac onions are spread as a thick layer on flatbreads. Then cooked chicken is arranged on it and topped with pine nuts and fresh parsley. This is simply eaten by hands. A piece of flatbread is torn from the side and used to grab a piece of chicken with onions and enjoyed.
• Sides: To make it a bigger meal, add Mediterranean Bean Salad, or Butter Bean Mash.
• Desserts: Finish it off with Baklava or Date Walnut Dessert.

More Middle Eastern Recipes

• Cheese Rolls With Zaatar
• Lamb Shawarma (Roasted in Oven)
• Braised Lamb Shanks (Persian Style)
• Roasted Saffron Chicken

★ DID YOU MAKE THIS RECIPE? PLEASE COMMENT AND GIVE IT A STAR RATING BELOW!

5 from 6 votes

Musakhan (Sumac Chicken Onion Flatbread)

Here is a much simpler recipe for Musakhan, the flavorful chicken and bread dish from Palestine, that still tastes authentic. It has a delicious contrast of flavors and textures, with juicy roasted chicken, fragrant sumac onions, fluffy bread, crunchy pine nuts, and fresh herbs.

Prep Time45 minutes mins

Cook Time1 hour hr

Total Time1 hour hr 45 minutes mins

1x2x3x

Print SaveSaved!

Course :Main Course

Cuisine :Middle Eastern

Servings: 8 Musakhan

Calories: 446kcal

Author: Roxana Begum

Ingredients

• ▢ 2 teaspoons salt adjust per taste
• ▢ 1½ tablespoons baharat see notes for substitute
• ▢ ½ teaspoon ground black pepper
• ▢ 3 tablespoons sumac plus more
• ▢ 3 pounds chicken legs bone-in, skin-on, or thighs and drumsticks
• ▢ 6 tablespoons olive oil plus more
• ▢ 3 large yellow onions coarsely chopped, 700g
• ▢ 2 garlic cloves grated, optional
• ▢ ⅓ cup pine nuts or slivered almonds, toasted
• ▢ Salt to taste
• ▢ 6 to 8 Flatbreads Greek pita, naan or taboon

Garnish

• ▢ 2 tablespoons chopped parsley
• ▢ 1 Lemon for juice and wedges

Equipment

• ▢
  Casserole Dish
• ▢
  Baking Sheet
• ▢
  Pastry Brush

Cook ModePrevent your screen from going dark

Instructions

Sumac Onion Chicken

• Preheat the oven to 375°F. Combine salt, baharat, black pepper, and sumac and use half the mix to season the chicken. Make sure to rub the seasoning in well, including under the skin.
• Heat olive oil in a cast iron casserole dish or large skillet over medium-high heat. Add chicken legs, placing them skin side down and turn up the heat to high. Sear the chicken quickly for 3 to 4 minutes until golden brown, then flip and repeat on the other side. Avoid cooking at low heat to prevent under-searing and cooking the inside prematurely. Transfer the seared chicken to a plate.
• Lower the heat to low-medium and add chopped onions to the same skillet. Cook until softened, translucent, but not burnt, stirring occasionally for about 20 to 25 minutes. If needed, add a tablespoon of water at a time to prevent burning.
• Add the remaining spice mix and grated garlic to the skillet and saute until aromatic, about 1 minute. Adjust the seasoning to your taste. Pour in ½ cup of water and raise the heat until it begins to bubbles. Arrange the seared chicken legs in the skillet, skin side up.
• The next steps can be done either on the stove or in the oven.

On Stove Top

• Reduce the heat to low-medium, cover, and cook until the chicken is well done, fork-tender, but still retains its shape, about 40 minutes. Check in between and add more water if needed, couple tablespoons at a time.
• When the chicken is cooked, remove the lid and place the dish in the top rack of the oven. Broil for 3 to 5 minutes on high until the chicken is golden brown on top.

In Oven (alternate method)

• If you prefer, you can transfer the dish to the oven and bake it uncovered for around 45 minutes until the chicken is tender inside and golden brown on top. Check occasionally and add more water if needed, couple tablespoons at a time.
• After 30 minutes, check if the chicken is browning too quickly on top, in which case you can cover it with foil to prevent further browning.
• Once cooked, remove the skillet from the oven and allow it to cool for 5 to 10 minutes before serving.

Assemble Musakhan (3 ways)

• Drain the cooked onions using a colander.
• Arrange pita breads on a baking sheet and brush with olive oil.
• Then spread a thick layer of sumac onions and top with a chicken leg and thigh on each bread. Broil in the oven for 3 to 4 minutes until the edges are golden brown. Finish off by garnishing with toasted nuts, sumac, parsley, a drizzle of olive oil, and lemon wedges.
• Alternatively, using a fork debone the chicken and shred the meat. Arrange the shredded chicken on top of the sumac onion layer.
• For rolls or wraps, use thin pita bread or lavash, spread a layer of sumac onions, and top it with shredded chicken. Roll it up, place it on a baking sheet, brush with olive oil, and bake for 10 minutes.

Notes

1. Baharat Substitute: Use a combination of 1 teaspoon all spice, 1 teaspoon ground cinnamon, 1 teaspoon ground coriander, ½ teaspoon ground cardamom, ½ teaspoon ground cumin, ½ teaspoon ground cloves and ½ teaspoon black pepper.
2. Sumac, baharat and pine nuts are available at middle eastern stores or online.
3. To cook this dish, either a flat and wide oven-proof casserole dish or a deep and wide skillet can be used on both the stove and in the oven.
4. Meal Prep: You can make the sumac onions up to 3 days ahead and refrigerate. Season the chicken a day ahead and refrigerate.
5. Storage:
   • Musakhan can be stored in the refrigerator for up to 5 days, but the bread base may become a little soggy. To restore its crispiness, it's recommended to reheat it in the oven or toaster oven.
   • This dish also freezes well. You can freeze the assembled musakhan wrapped in parchment paper and packed in freezer-safe bags, or freeze the individual components separately - onions, chicken, and bread.
6. Nutrition facts without added salt. Note that some sumac brands have added salt.
7. Variations and recipe questions answered below.

Nutrition

Serving: 1musakhan | Calories: 446kcal | Carbohydrates: 24g | Protein: 20g | Fat: 30g | Saturated Fat: 6g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 15g | Trans Fat: 0.1g | Cholesterol: 90mg | Sodium: 246mg | Potassium: 356mg | Fiber: 2g | Sugar: 2g | Vitamin A: 180IU | Vitamin C: 12mg | Calcium: 52mg | Iron: 2mg

Did you make this recipe?I would love to know about it. Tag me @thedeliciouscrescent.

Variations

Musakhan is high protein, egg free, soy free and dairy free. Below are some suggestions you can try but I have not tested some of them.

• Gluten Free: Try using gluten free flatbreads.
• Vegan or Vegetarian: To enjoy musakhan flavors without using chicken, roast eggplant, cauliflower or shiitake mushrooms with spices and olive oil at 450°F for 35 minutes, 400°F for 25 minutes, and 400°F for 10 minutes, respectively. Arrange the roasted veggies on top of sumac onion-topped flatbread for a delicious meal.
• Nut Free: Skip pine nuts or replace with toasted sunflower seeds.
• Musakhan Rolls or Wraps: Here's a tasty variation that's convenient and easy to serve, store, and enjoy - perfect for a delicious lunch! I recommend using thin flatbreads and deboning the chicken, then shredding it. Spread the sumac onions on the flatbread, top with shredded chicken, pine nuts, and parsley, roll it up, and you have a delicious meal!
• Musakhan Pizza: Adding cheese to flatbreads is a popular option, so why not try topping your musakhan with shredded gouda, cheddar, or mozzarella? Use shredded chicken instead of chicken pieces, sprinkle the cheese on top, and toast it until it melts - delicious!
• Panini Wraps or Hot Sandwiches: A fun and modern twist would be to use the sumac onions, chicken and toasted nuts as the filling between slices of bread or flatbread. Add some shredded cheese if you like. And then grill it.

Recipe Questions Answered

This post was first published on March 13, 2016 and has been updated for your benefit.