Musakhan (مسخّن) is a beloved traditional Palestinian dish known for its bold flavors and simplicity

 

Musakhan Recipe (Palestinian Sumac Chicken with Onions and Flatbread)

Serves: 4–6

Time: 2.5 hours (including marination)

Ingredients

For the Chicken:

 

·         1 whole chicken (about 1.5–2 kg), cut into 4–6 pieces

·         Ground sumac 2 tablespoons

·         Allspice1 teaspoon

·         Cinnamon1 teaspoon

·         Black pepper 1 teaspoon

·         Salt 1 teaspoon

·         1 lemon Juice

·         Olive oil 3–4 tablespoons

·         Garlic cloves 3–4, minced

 

For the Onion Mixture:

 

·         large yellow onions 4–6, thinly sliced

·         Extra virgin olive oil ½ cup

·         Ground Sumac 2–3 tablespoons

·         Salt to taste

·         Optional: 1 teaspoon allspice or a pinch of cinnamon

 

For Assembly:

 

·         large taboon breads 3–4, or very thin naan or lavash

·         pine nuts toasted ⅓ Cup or slivered almonds

·         Fresh parsley for garnish (optional)

Preparation Steps

Marinate the Chicken (1–2 hours or overnight).

In a large bowl, mix sumac, lemon juice, olive oil, garlic, and spices (allspice, cinnamon, black pepper, salt).

Rub the mixture all over the chicken pieces.

Cover and refrigerate for at least 1 hour, preferably overnight for deep flavor.

 

Cook the Chicken

 

Preheat oven to 400°F (200°C).

Arrange the marinated chicken pieces on a baking tray.

Drizzle with a bit of olive oil.

 

Roast for about 40–50 minutes, turning once halfway through, until golden and fully cooked (internal temp: 165°F or 75°C).

 

Prepare the Onion-Sumac Mixture

 

While the chicken roasts, heat ½ cup olive oil in a large skillet or pot.

 

Add the sliced onions and cook on medium-low heat, stirring occasionally, until soft and golden — about 30–40 minutes.

Do not brown; you want them soft, sweet, and melting.

Add sumac, salt, and any additional spices to the onion mixture and stir well.

Taste and adjust seasoning.

Turn off heat and let the onions absorb the sumac.

 

Assemble the Musakhan

 

Warm the taboon bread slightly to soften.

Place a piece of bread on a large serving platter or tray.

Generously spread the onion-sumac mixture over the bread (so it soaks in the oil and juices).

Top with roasted chicken pieces.

Sprinkle with toasted pine nuts or almonds.

Garnish with chopped fresh parsley if desired.

Serving:

 

Serve Musakhan family-style, with hands or spoons — no knives needed!

Accompany with plain yogurt, pickled vegetables, and fresh mint or radishes.

Often enjoyed during olive harvest season in Palestine, celebrating olive oil.

 

Tips

 

Sumac: It gives Musakhan its signature tangy, lemony flavor.

Use fresh, good-quality sumac.

 

You can use boneless chicken thighs for easier eating, though traditional Musakhan uses bone-in pieces.

 

If you can’t find taboon bread, try lavash, naan, or even Arabic flatbread — as thin as possible so it absorbs all the juices.

 

For a modern twist, some people make Musakhan rolls:

Wrap the filling in bread like a burrito and bake!