Aromatic Palestinian Musakhan with Sumac-Spiced Chicken and Onions
A Traditional Middle Eastern Delight
Enjoy the rich flavors of Palestine with this delicious Musakhan recipe featuring succulent sumac-spiced chicken and caramelized onions on fluffy flatbread.
- 2 h
- 4
- Intermediate
Ingredients
For the Chicken Marinade
For the Onion Topping
For the Bread
Preparation
Marinating the Chicken
Combine marinade ingredients
In a bowl, combine olive oil, sumac, allspice, cinnamon, salt, and pepper.
Coat the chicken
Add chicken thighs and coat them well, ensuring they are fully covered with the marinade.
Marinate
Cover and let marinate in the refrigerator for at least 1 hour.
Ensure chicken is fully thawed before marinating to absorb the spices well.
Preparing the Onions
Heat oil
Heat olive oil in a skillet over medium heat.
Sauté onions
Add sliced onions and sauté until soft.
Use a sharp knife to slice onions uniformly for even cooking.
Caramelize
Sprinkle sumac and a pinch of salt, and continue cooking until onions are caramelized.
Cooking Process
Bake the Chicken
Preheat the oven to 400°F (200°C) and bake marinated chicken for 30-40 minutes until cooked through and skin is crispy.
Assemble the Musakhan
Place baked chicken on flatbread, top with caramelized onions, and brush edges with olive oil.
Final Bake
Return assembled dish to the oven for 5-7 minutes to heat through.
Plating & Serving
Aromatic Palestinian Musakhan with Sumac-Spiced Chicken and Onions
Aromatic Palestinian Musakhan with Sumac-Spiced Chicken and Onions
Serving
Serve the Musakhan hot on a rustic wooden platter, paired with a fresh green salad for balance.