Musakhan
Delicious and simple to make this Palestinian chicken musakhan is perfectly spiced and full of flavor. Try this authentic street food at home.
- Prep time
- 10 min
- Cook time
- 45 min
- Yield
- 8 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 2 tablespoons 7 spice (divided)
- 2 teaspoons salt (divided)
- 3 tablespoons sumac (divided)
- 4 chicken legs (thigh and drumsticks, about 2 and half pounds)
- ¼ cup plus 2 tablespoons olive oil
- 4 medium yellow onions (chopped)
- ¼ cup toasted pine nuts
- 6-8 small flatbreads (naan, Greek pita bread or Taboon bread)
- Lemon slices (for serving)
- Fresh parsley (for serving)
Instructions
- 1
Preheat the oven to 400°F. Line a baking sheet with parchment paper.
- 2
Pat the chicken legs dry and place on prepared baking sheet. Add 1 tablespoon 7 spice, 1 teaspoon salt and 1 tablespoon sumac on top of the chicken. Drizzle 2 tablespoons olive oil and use your hands to rub the spice mixture into the chicken, making sure to get underneath the skin.
- 3
Bake for 40 minutes until the skin is crisp and the chicken is cooked through to internal temperature of 165°F.
- 4
Meanwhile, heat the ¼ cup olive oil in a large non-stick skillet over medium heat. Add the onions and cook, stirring occasionally until lightly golden, about 25 minutes.
- 5
Add the remaining 7 spice, salt and sumac on top of the onions and continue cooking for 5 more minutes until the spices are fragrant.
- 6
Place the flatbreads on a large baking sheet. Divide the onion mixture between the flatbreads. Spread the mixture, but leave a small border around the edges. Add one cooked chicken leg on each flatbread. Sprinkle the pine nuts on top.
- 7
Broil the flatbreads until the edges begin to brown and toast, 3-5 minutes.
- 8
Serve with lemon slices and fresh parsley, if desired.