Description
Musakhan is a traditional Palestinian dish featuring sumac-spiced roasted chicken served on warm caramelized onion flatbreads. This recipe combines aromatic Middle Eastern spices with tender chicken legs, sweet caramelized onions infused with sumac and cumin, and toasted pine nuts for a flavorful, hearty meal perfect for sharing.
Ingredients
Spice Mixture
- 3 tbsp allspice
- 2 tbsp ground cinnamon
- 1 tbsp coriander
- 1 tsp black pepper
- ¾ tsp ground cardamom
- ½ tsp ground nutmeg
Chicken
- 6 chicken legs, bone-in, skin on (can be divided into thighs and drumsticks or substituted with chicken breasts)
- Extra virgin olive oil (Greek Private Reserve EVOO), for drizzling
- Kosher salt, to taste
- 1 tsp sumac
- 1 ½ tsp spice mixture (from above)
Caramelized Onion Mixture
- 6 yellow onions, chopped
- Extra virgin olive oil (Greek Private Reserve EVOO), just over ½ cup
- Kosher salt, to taste
- 1 tbsp sumac
- 1 tbsp ground cumin
- 2 tsp spice mixture (from above)
Assembly
- Toasted pine nuts, about 1/3 cup or more, to your liking
- 6 flatbreads such as Taboon bread, Greek pita bread, or naan
- Additional sumac, for sprinkling
Instructions
- Preheat the Oven: Set your oven to 375°F (190°C) to prepare for roasting the chicken.
- Make the Spice Mixture: In a small bowl, thoroughly combine allspice, cinnamon, coriander, black pepper, cardamom, and nutmeg. This aromatic blend will season both the chicken and the onions.
- Prepare the Chicken: Pat the chicken pieces dry, then place them on a lightly oiled sheet or roasting pan. Drizzle generously with extra virgin olive oil and season with kosher salt on both sides. Sprinkle 1 tsp sumac and 1 ½ tsp of the spice mixture over the chicken. Rub the spices well, including underneath the skin, ensuring full flavor infusion. Arrange the chicken skin side up on the middle oven rack.
- Roast the Chicken: Roast for about 1 hour or until the internal temperature reaches 165°F (74°C), indicating the chicken is fully cooked and juicy.
- Prepare the Caramelized Onions: While the chicken roasts, heat just over ½ cup of extra virgin olive oil in a large skillet over medium-low heat. Add the chopped onions, kosher salt, 1 tbsp sumac, 1 tbsp ground cumin, and 2 tsp of the spice mixture. Cook slowly, stirring occasionally and adding small amounts of water (about 2 tablespoons at a time) as needed to prevent sticking until the onions are completely softened and caramelized, about 30 to 40 minutes. Remove from heat.
- Finish the Chicken: Once the chicken is done, remove from the oven and pour any pan juices into the caramelized onion mixture, enriching it with deep roasted flavors. Cover the chicken loosely with aluminum foil and let it rest for 15 minutes.
- Assemble the Flatbreads: Turn on your broiler. Dip the edges of each flatbread into the oil floating on the caramelized onions. Arrange flatbreads on a baking sheet. Spread a generous amount of the onion mixture over each flatbread, leaving a small edge like a pizza crust. Sprinkle additional sumac and toasted pine nuts on top.
- Broil the Flatbreads: Place the baking sheet under the broiler for 2 to 4 minutes, watching carefully until the edges and the onion mixture are nicely browned and slightly crisped.
- Serve the Musakhan: Top each flatbread with a portion of the roasted chicken. Serve immediately with sides such as olives and a simple Mediterranean salad for a complete meal.
Notes
- Chicken thighs and drumsticks can be used instead of whole legs for easier serving.
- Flatbreads like Taboon, Greek pita, or naan work well; choose according to availability.
- Watch the flatbreads closely while broiling to prevent burning.
- Adding a small amount of water while caramelizing onions helps them soften without burning.
- Resting the chicken after roasting enhances juiciness and flavor absorption.
- Prep Time: 20 minutes
- Cook Time: 1 hour 40 minutes
- Category: Main Course
- Method: Roasting
- Cuisine: Middle Eastern
