Musakhan is a simple and flavorful chicken and bread dish from Palestine that is sure to impress. Tender chicken slow-cooked with warm spices, then served over sumac onions spread on warm flatbreads and topped with pine nuts and parsley is a treat to relish!
Preheat the oven to 375°F. Combine salt, baharat, black pepper, and sumac and use half the mix to season the chicken. Ensure that you 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 with a lid, and cook until chicken is well done and fork-tender, 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
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.
Sumac, baharat and pine nuts are available at middle eastern stores or online.
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.
Meal Prep: You can make the sumac onions up to 3 days ahead and refrigerate. Season the chicken a day ahead and refrigerate.
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.
Nutrition facts without added salt. Note that some sumac brands have added salt.
Check blog post above for more tips, variations, and FAQs, etc.