Musakhan
User Reviews
5
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Prep Time
10 mins
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Cook Time
45 mins
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Total Time
55 mins
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Servings
8 servings
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Calories
371 kcal
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Course
Main Course
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Cuisine
Middle Eastern
Musakhan
Description
Musakhan involves seasoning whole chicken legs on the bone with a mixture of 7 spice seasoning, sumac, and salt, then roasting them until the skin crisps and the meat is cooked through. The spices are rubbed under the skin along with olive oil to infuse robust flavors. Meanwhile, sliced onions are slowly caramelized in olive oil and infused with the remaining 7 spice, sumac, and salt to deepen the flavor and achieve a tender texture with fragrant spices.
The caramelized onions are spread onto traditionally used flatbreads such as naan, Greek pita, or Taboon bread, leaving a border around the edges. Each flatbread is then topped with a roasted chicken leg and garnished with toasted pine nuts for crunch, fresh lemon slices for brightness, and fresh parsley to add herbal freshness.
Musakhan is often served as a main dish or shared meal, where the spices and sumac provide both tanginess and warmth, complemented by the richness of the roasted chicken and the sweetness of the onions. Flatbread soaks up juices and spices, making each bite flavorful and texturally varied.
Any leftovers should have chicken and bread stored separately to prevent sogginess. Sumac can be substituted with a mix of equal parts cumin and lemon zest if unavailable.
Ingredients
- 2 tablespoons 7 spice seasoning divided
- 2 teaspoons salt divided
- 3 tablespoons sumac divided
- 4 chicken legs thigh and drumsticks, about 2 and half pounds
- ¼ cup plus 2 tablespoons olive oil
- 4 yellow onion chopped, medium
- ¼ cup pine nuts toasted
- 6-8 flatbread naan, Greek pita bread or Taboon bread, small
- lemon for serving, slices
- parsley for serving, fresh
Instructions
- Preheat the oven to 400°F. Line a baking sheet with parchment paper.
- Pat the chicken legs dry and place on prepared baking sheet. Add 1 tablespoon 7 spice, 1 teaspoon salt and 1 tablespoon sumac on top of the chicken. Drizzle 2 tablespoons olive oil and use your hands to rub the spice mixture into the chicken, making sure to get underneath the skin.
- Bake for 40 minutes until the skin is crisp and the chicken is cooked through to internal temperature of 165°F.
- Meanwhile, heat the ¼ cup olive oil in a large non-stick skillet over medium heat. Add the onions and cook, stirring occasionally until lightly golden, about 25 minutes.
- Add the remaining 7 spice, salt and sumac on top of the onions and continue cooking for 5 more minutes until the spices are fragrant.
- Place the flatbreads on a large baking sheet. Divide the onion mixture between the flatbreads. Spread the mixture, but leave a small border around the edges. Add one cooked chicken leg on each flatbread. Sprinkle the pine nuts on top.
- Broil the flatbreads until the edges begin to brown and toast, 3-5 minutes.
- Serve with lemon slices and fresh parsley, if desired.
Notes
- Store leftover chicken and bread separately in airtight containers for up to 3 days to keep flatbread from becoming soggy.
- If sumac is unavailable, use equal parts cumin and lemon zest as a substitute for a similar flavor profile.
- For best results, use recommended types of flatbread like naan, Greek pita, or Taboon bread.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8servings
Amount Per Serving
Calories 371 kcal
% Daily Value*
| Calories | 371kcal | 19% |
| Carbohydrates | 31g | 10% |
| Protein | 16g | 32% |
| Fat | 21g | 32% |
| Saturated Fat | 4g | 20% |
| Trans Fat | 1g | 50% |
| Cholesterol | 60mg | 20% |
| Sodium | 896mg | 37% |
| Potassium | 335mg | 7% |
| Fiber | 3g | 12% |
| Sugar | 3g | 6% |
| Vitamin A | 657IU | 13% |
| Vitamin C | 8mg | 9% |
| Calcium | 64mg | 6% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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