Chicken Musakhan
Chicken Musakhan is a hugely popular national dish of Palestine. This delicious dish features seasoned roasted chicken placed over taboon bread covered with caramelized onions cooked in olive oil and spiced with sumac.
- Prep time
- 15 min
- Cook time
- 1 hr
- Yield
- 4 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 4 chicken legs
- 4 medium-sized flatbread
- ½ cup of extra virgin olive oil (keep about 2 tablespoons for the chicken)
- 3 red onions chopped
- 2 -3 tablespoons sumac (1 tablespoon for the onions and 1 for the chicken) and extra to sprinkle over bread.
- 1 teaspoon allspice
- ½ teaspoon cinnamon
- ¼ black pepper
- ½ of freshly squeezed lemon juice
- 1 teaspoon of sea salt (half for chicken and half for onions). Adjust to taste.
- ¼ cup of toasted and almond nuts
Instructions
- 1
Prepare chicken for roasting, rub the chicken with olive, then add lemon juice season with spices, salt, and sumac, and mix well. Place in a roasting pan keeping the skin side up.
- 2
Roast chicken in a preheated oven at 350 F for 50-60 minutes. For extra brownish color place under the roaster for 2-4 minutes.
- 3
Meanwhile, chop onions finely.
- 4
In a pot heat olive oil over medium-high heat, then add chopped onions. Cook until onions are soft and caramelized, about 10-15 minutes. Then season with salt, black pepper, and sumac.
- 5
With a spoon take some of the caramelized onions and spread over the bread. Then place it over the broiler for 2-3 minutes.
- 6
When ready to serve, place a piece of chicken over the bread and sprinkle with toasted pine nuts and almonds.