Musakhan is a celebrated Palestinian dish featuring perfectly roasted chicken, infused with zesty sumac and layered with sweet caramelized onions, crunchy pine nuts, all served over traditional flatbread. This iconic meal offers a symphony of savory, tangy, and sweet flavors, making it a true centerpiece of Middle Eastern cuisine.
Musakhan: Palestine's Flavorful Dish
Musakhan is a celebrated Palestinian dish featuring perfectly roasted chicken, infused with zesty sumac and layered with sweet caramelized onions, crunchy pine nuts, all served over traditional flatbread. This iconic meal offers a symphony of savory, tangy, and sweet flavors, making it a true centerpiece of Middle Eastern cuisine.
Ingredients
- 1 whole chicken cut into quarters (approx. 3-4 lbs)
- 1/4 cup olive oil plus more for bread
- 2 tbsp sumac divided
- 1 tsp allspice
- 1/2 tsp cinnamon
- 1 tsp salt
- 1/2 tsp black pepper
- 4 large onions thinly sliced
- 1/4 cup pine nuts toasted
- 4-6 pieces flatbread like taboon or pita
- 1 cup chicken broth or water
Instructions
- Preheat oven to 400°F (200°C). In a large bowl, mix chicken pieces with 2 tbsp olive oil, 1 tbsp sumac, allspice, cinnamon, salt, and pepper. Rub well to coat.
- In a large skillet, heat remaining olive oil over medium heat. Add sliced onions and cook, stirring occasionally, until deeply caramelized and soft, about 20-25 minutes. Stir in the remaining 1 tbsp sumac during the last 5 minutes of cooking.
- Arrange chicken pieces in a roasting pan. Spread half of the caramelized onions around and over the chicken. Roast for 45-60 minutes, or until chicken is cooked through and skin is golden brown and crispy. Baste occasionally with pan juices.
- While chicken roasts, lightly toast pine nuts in a dry pan until golden. Be careful not to burn them.
- Remove chicken from oven. If using flatbread like taboon, dip each piece briefly into the chicken pan juices to soften and flavor, then place on a serving platter.
- Arrange the roasted chicken pieces on top of the juice-soaked flatbread. Cover generously with the remaining caramelized onions.
- Sprinkle toasted pine nuts over the top. Serve immediately, with extra flatbread on the side for scooping.
Notes
For an authentic touch, use Taboon bread if available. You can marinate the chicken overnight for deeper flavor. Serve with a side of plain yogurt or a simple cucumber-tomato salad to balance the richness.
