Musakhan - Palestinian Sumac Chicken with Caramelized Onions and Flatbread

Musakhan (مسخن) is a beloved Palestinian dish that embodies the rich culinary heritage of the Levant. Traditionally prepared to celebrate the olive harvest, it showcases staple ingredients such as olive oil, sumac, caramelized onions, and thick flatbread. The dish is deeply rooted in Palestinian culture, often served at gatherings and family feasts. The name 'Musakhan' translates to 'heated' in Arabic, referring to the warm, comforting nature of the dish. The combination of tender, spice-marinated roasted chicken, jammy onions infused with sumac, and crispy-yet-soft flatbread creates a harmonious balance of flavors and textures. Toasted almonds add a delightful crunch, while the vibrant acidity of sumac enhances the dish’s depth. Traditionally, Musakhan is made using taboon bread, a thick, rustic flatbread baked in a clay oven, but other flatbreads can be used as well. Serve it with plain yogurt and a fresh Arabic salad for a complete, authentic experience.

Time to complete

Prep

30min

Cook

1h 40min

Wait

10min

Total

2h 20min

Ingredients (Makes 6 servings)

Chicken Preparation

  • 4 whole chickens (1.4-1.8 kg / 3-4 lb each), halved or quartered
  • 3 lemons or limes, juiced
  • 2 tbsp (30 ml) white vinegar
  • Sprinkling of salt

Caramelized Onion Mixture

  • 10 large white or yellow onions, diced
  • 2 cups (480 ml) olive oil
  • ½ tbsp (7 g) ground cumin
  • Salt and pepper to taste
  • ⅓ cup (50 g) sumac

Chicken Marinade

  • ¼ cup (60 ml) olive oil
  • 1 lemon, juiced
  • Salt and pepper to taste
  • 1.5 tbsp (22 g) allspice or seven spice
  • 2 tbsp (30 g) your favorite chicken seasoning
  • ⅓ cup (50 g) sumac

Flatbread Base

  • 6 large thick round flatbreads or smaller individual flatbreads

For Serving/Garnishing

  • ½ cup (75 g) toasted almond halves (pine nuts or slivered almonds will do)
Nutrition Information (per 100g)
  • Calories: 180
  • Fat: 12
  • Protein: 10
  • Carbohydrates: 8
  • Fiber: 2
Directions

Preparing the Onions

  • 1. In a large pot over medium heat, add the diced onions. Cover and cook, stirring occasionally to prevent burning, until softened.

Preparing the Chicken

  • 2. In a large bowl, mix the lemon or lime juice, vinegar, and salt. Submerge the halved or quartered chicken pieces in this mixture and let soak for 10 minutes. Rinse and pat dry.

Marinating the Chicken

  • 3. In a separate bowl, mix the olive oil, lemon juice, salt, pepper, allspice, chicken seasoning, and sumac until it forms a sauce-like marinade.

Roasting the Chicken

  • 4. Preheat the oven to 215°C (420°F). Lightly oil a baking pan and arrange the chicken pieces in a single layer. Coat thoroughly with the marinade. Cover and bake for 1 hour 30 minutes, or until the internal temperature reaches 74°C (165°F).

Finishing the Onions

  • 5. Once the onions are very soft and translucent, add salt, sumac, cumin, and olive oil. Simmer for 10 minutes, then drain the excess olive oil and set aside.

Preparing the Flatbread

  • 6. Brush both sides of the flatbread with the drained olive oil. Evenly spread the caramelized onion mixture over the top.

Baking the Flatbread

  • 7. Preheat the oven to 175°C (350°F). Bake the onion-topped flatbread for 5-10 minutes until warm and slightly crisp. Broil for an additional 2 minutes until the edges are crisp but the center remains soft.

Assembling the Dish

  • 8. Top the prepared flatbreads with the roasted chicken and toasted almonds. Serve immediately with plain yogurt and Arabic salad.
Cookix's Secrets

Alternative Cooking Method

  • Grill the chicken instead of roasting for a smoky flavor.

Alternative Proteins

  • Replace chicken with lamb or roasted eggplant for a vegetarian option.

Bold Flavor Enhancements

  • Incorporate roasted garlic into the onion mixture for deeper flavor.

Cooking Tips

  • For extra flavor, marinate the chicken overnight.

Healthier Variation

  • Use skinless chicken for a lower-fat version.

Regional Ingredient Substitutions

  • If taboon bread is unavailable, use naan or pita as a substitute.

Seasonal Tweaks

  • Add roasted pumpkin or squash for a fall-inspired twist.

Serving Tips

  • Serve Musakhan with a side of pickled vegetables for added acidity.

Storage Tips

  • Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.