Musakhan (Palestinian Sumac Chicken and Onion)

Musakhan is a delicious sumac chicken served with caramelized onion on a warm, hearty taboon flatbread and topped with toasted pine nuts. A staple of Palestinian cuisine, musakhan chicken with olive oil is one of those dishes you should try at least once in your life.

Musakhan is meant to be shared with family and friends whether you’re celebrating or simply gathering around the table. Like Molokhiyeh or Zereshk Polo Morgh, it’s made with ingredients local to the region, which makes it all the more special. I’ve done my best to simplify the recipe so that everyone can give it a try.

What is Musakhan?

Musakhan (مسخّن) pronounced “moo-sah-khan” is a traditional Palestinian dish known for its rich and aromatic flavor combinations.

The name “Musakhan” translates to “heated” in Arabic, reflecting the dish’s warm and comforting nature.

It consists of spiced roasted chicken, caramelized onions spiced with sumac, and pine nuts, all layered over taboon bread. This dish is often served during festive occasions and gatherings, symbolizing Palestinian hospitality and culinary heritage.

Musakhan has deep historical roots, with its origins tracing back to rural Palestinian villages where it was traditionally prepared during the olive harvest season.

The dish symbolizes the agricultural abundance of Palestine, particularly highlighting the importance of olive oil. The generous use of sumac in Musakhan not only provides a tangy and lemony flavor but also highlights the regional preference for robust and earthy spices​.

Musakhan Ingredients

• Red Onions: The foundation of Musakhan’s flavor, red onions are cooked in olive oil with until they release their sweetness and balanced with the tangy sumac. This dish is heavy on the onion so make sure you’re using the right amount.
• Olive Oil: High-quality extra virgin olive oil is crucial in this dish for its rich flavor. Use cold-pressed olive oil for the best flavor. While many traditional recipes call for a cup or more, mine is a bit lighter, but definitely not lacking in flavor!
• Sumac: This ruby red spice gives Musakhan its distinctive tart and tangy taste. Since the main flavor of chicken musakhan comes from sumac, there is substitute for it.
• Chicken Quarters (bone-in, skin-on): Msakhan is always made with chicken. I love using quarters but you can use only legs or thighs. While chicken quarters are common, you can use other cuts like chicken thighs, drumsticks, or even a whole chicken cut into pieces. Just adjust the cooking time accordingly​. For extra crispy skin, pat the chicken dry before applying the seasoning and olive oil.
• Cumin: Adds a warm, earthy undertone to the chicken seasoning.
• Seven Spice: A blend commonly used in Middle Eastern cuisine, it adds depth and complexity to the chicken. Use my homemade seven spice mix recipe if preferred.
• Toasted Pine Nuts: These add a crunchy texture and nutty flavor to the finished dish. Toast the pine nuts in a dry pan until they are golden brown, watching them closely to prevent burning.
• Taboon Bread: Traditional Palestinian flatbread used as a base for Musakhan. If you can’t find taboon bread, use a similar flatbread like naan or pita, but warm it slightly before serving.

How to Make Musakhan

Prepare the Chicken

First, preheat your oven to 400°F (200°C). In a small bowl, mix the olive oil with cumin, seven spice, salt, and black pepper. Brush this mixture all over the chicken quarters, and possibly under the skin as well.

Then, place the seasoned chicken in a baking pan, cover with aluminum foil, and bake for 1 hour and 10 minutes. Uncover the chicken and bake for an additional 15 minutes until the skin is crispy.

Prepare the Onion Mix

While the chicken is roasting, chop the red onions and place them in a large pan. Cover and cook over medium heat, stirring occasionally until they start to soften.

Then, add the olive oil, sumac, and salt to the softened onions. Simmer and cook for an additional 20 to 30 minutes, stirring occasionally.

Assemble Musakhan

Once the onions are tender and cooked in olive oil and the chicken is fully roasted, you can start assembling. First, spoon out the onions using a slotted spoon and spread them evenly over pieces of taboon bread.

Next, place the roasted chicken quarters on top of the onions and bread.

Finally, sprinkle toasted pine nuts and chopped parsley over the top for garnish.

Serving Suggestions

Musakhan is typically served as a communal dish, with the chicken and sumac-onion mixture spread over large pieces of taboon bread, inviting family and friends to gather around and share. A traditional and popular accompaniment to Musakhan is vermicelli rice. The light and fluffy texture of the rice complements the rich and flavorful chicken and onions.

Also, serve Musakhan with a fresh Middle Eastern salad, Fattoush, or Tabouli. The crisp and tangy vegetables provide a refreshing contrast to the hearty chicken and sumac onions.

Leftovers

Place the chicken and onion mixture in airtight containers. Store the taboon bread in a resealable plastic bag or wrap it in aluminum foil. It’s best to store the chicken, onion mixture, and bread separately in airtight containers. This prevents the bread from becoming soggy. Musakhan can be refrigerated for up to 3 days.

You can also freeze the cooked chicken and onion mixture. Place the chicken and onion mixture in freezer-safe containers or heavy-duty freezer bags. Remove as much air as possible to prevent freezer burn. The chicken and onion mixture can be frozen for up to 3 months.

To reheat, thaw in the fridge overnight and reheat in the oven at 350°F (175°C). Place the chicken and onion mixture in an oven-safe dish and cover with aluminum foil. Heat for 15-20 minutes or until warmed through. To crisp up the chicken skin, uncover the dish for the last 5 minutes of reheating.

Frequently Asked Questions