What is Musakhan?
In her book, The Palestinian Table (affiliate), my friend Reem Kassis shares her family’s musakhan recipe, a traditional Palestinian chicken dish she most associates with her grandmother Teta Fatima The name musakhan may mean nothing to you, but trust me, you need to be introduced to this rich, savory roast chicken from Palestine. So what is Musakhan? Musakhan is roast chicken, heavily scented with sumac and and a few other warm spices and served with caramelized onion flatbread. It is the epitome of comfort food, Palestinian style. Musakhan is traditionally served during the olive harvest to celebrate the olive oil pressing season, but it is definitely served year-round for family gatherings and more. I’ve had musakhan chicken in the past, and absolutely loved it! And when I came across Reem’s recipe, I decided it was time I tried my hand at it. I had Reem’s blessing to alter the recipe and simplify it as I’m able for everyone here. But I promise you, this muskhan recipe is every bit as tasty and comforting.
Ingredients for Musakhan Sumac Chicken and Caramelized Onion Flatbread
Muskhan is about simple ingredients, prepared well. Here are the main components for this recipe:
- Chicken: Perfectly seasoned chicken pieces, roasted to tender perfection. For best result, use bone-in, skin-on chicken. You can always debone the chicken and shred into smaller pieces for serving later (see note below.)
- Onions: Unlike most recipes, onions here are actually a key ingredient not a mere addition for flavor. I used 6 yellow onions here (medium to large in size). Once chopped, the onions are seasoned and cooked down in quality extra virgin olive oil until nice and soft. They are caramelized further in the oven later (close all the doors around your house if you don’t want the onion smell to fill every room:-).
- Sumac & Spices: There is no shortage of flavor in this sumac chicken recipe! Bright and tangy ground sumac (from Mediterranean sumac berries) is the star flavor-maker. If you aren’t familiar with sumac, get more info about it in our complete guide! To add more warmth and depth of flavor, a few other Middle Eastern spices are used for the chicken and also for the caramelized onions. They include: cumin, allspice, cinnamon, coriander, black pepper, cardamom and nutmeg. (find these spices at online shop here). 4- Flatbread. Traditionally, you would use taboon bread. But because that is not readily available here in the states, you can use other flatbread options like Greek pita bread or naan. You want a thicker type flatbread as it will be topped with the cooked onions and then the roast chicken for serving. If you use those think pita pockets, they won’t hold well.
Musakhan (or sumac chicken) is not terribly difficult to make, but it is a more involved recipe with several steps to it. But trust me, the end result is so worth the effort. I’ve made sure to break down the process step-by-step for you.
How to Make Musakhan Sumac Chicken: Step-by-Step & Tips
Sumac will also be used several times, so keep your sumac bottle handy as well. Tip: If you don’t already have these spices, find them at our online shop
2. Prepare and cook the chicken
Pat chicken pieces dry and place them on a lightly oiled sheet pan (or roasting pan). Drizzle generously with extra virgin olive oil, season with kosher salt on both sides. Add 1 tsp sumac and 1 ½ tsp of the spice mixture. Give the chicken a good rub with your hands. Arrange the chicken pieces skin side up and place on the middle rack of your heated oven. Roast for about 1 hour or until fully cooked (internal temperature should register 165 degrees F.) TIP: For best flavor, make sure to lift the chicken skin and apply some of the spice mixture underneath. TIP #2: You can season the chicken 1 night in advance. Cover and refrigerate until you are ready to cook it the next day.
3. Prepare onion mixture for flatbread
While the chicken is roasting, work on the onions. In a large cooking skillet, put just over ½ cup extra virgin olive oil (I used Private Reserve Greek EVOO) chopped onions, kosher salt, 1 tbsp sumac, 1 tbsp cumin, and 2 tsp of the spice mixture. Cook over medium-low heat, stirring occasionally. This will may take anywhere from 30 to 40 minutes, and your goal here is to cook the onions well until they quite soft, but you are not looking to brown the onions. Tip: Onions should be chopped fairly small for this recipe. To help cook them down, add a bit of liquid, about 2 to 4 tbsp of water at a time. Tip #2: You can cook the onions in the skillet 1 night ahead of time and save them in a tight-lid glass container in the fridge.
4. Check on the chicken, and if ready, remove from the oven
Pour any roasting pan juices into the caramelized onions, adding more flavor to the flatbreads. Make sure to let the chicken rest for a bit, cover loosely with foil and set aside for 15 minutes while you assemble the flatbreads.
5. Prepare Flatbreads
Traditionally, musakhan uses Palestinian taboon bread, but I used Greek pita bread here. To assemble flatbreads, dip the edges of each bread in the oil on the surface of the onion mixture, you want the edges moistened so they don’t burn under the broiler. Work in batches, a couple of flatbreads at a time. Arrange flatbreads on a large baking sheet. Spread enough of the caramelized onion mixture on the surface of each flatbread, leaving a small border around the edge (like pizza). Add a generous sprinkle of sumac. Sprinkle toasted pine nuts. Place under the broiler briefly (2 to 4 mins), watching carefully, until edges are browned and onion mixture is caramelized.
6. Assemble and Serve Musahkan
When flatbreads are ready, top each with a chicken portion to serve.
Tip for serving Musakhan Sumac Chicken (a modern twist)
For some serving bone-in chicken over flatbread may seem intimating or inconvenient. To make it easier for your guests, once your chicken pieces are roasted, you can carefully debone them and add pieces of the deboned/shredded chicken on top of the caramelized onion flatbreads. You can even turn them into wraps for easy handling.
What to Serve with Musakhan Sumac Chicken?
This sumac chicken and caramelized onion flatbread is a beautiful, warm and comforting meal. The logical choice for a side is a side of tasty marinated olives and a big bright salad like this simple Mediterranean salad or even tabouli. I never mind a bowl of creamy baba ganoush dip to start this feast.
Looking for More Roast Chicken Recipes?
Za’atar Roasted Chicken Greek Baked Chicken and Potatoes Cilantro Lime Chicken Sumac Grilled Chicken Thighs Hungry for More? Join my e-mail list HERE to receive new recipes and my weekly dinner plan! SHOP OUR ONLINE SHOP FOR QUALITY OLIVE OILS, ALL-NATURAL SPICES AND MORE!
4.9 from 35 reviews Be sure to check out the step-by-step photos above.
3 tbsp allspice 2 tbsp ground cinnamon 1 tbsp coriander 1 tsp black pepper ¾ tsp ground cardamom ½ tsp ground nutmeg
For Chicken
6 chicken legs, bone-in, skin on (if you like, divide the legs to thighs and drumsticks. You can also use chicken breast pieces, if you prefer.) Extra virgin olive oil (I used Greek Private Reserve EVOO) Kosher salt 1 tsp sumac 1 1/2 tsp of spice mixture above
For Flatbread
Extra virgin olive oil (Greek Private Reserve EVOO again) 6 yellow onions, chopped Kosher slat 1 tbsp sumac, more for later 1 tbsp ground cumin 2 tsp of spice mixture above Toasted pine nuts, about 1/3 cup or more to your liking 6 flatbread such as Taboon bread, Greek pita bread, or naan
