Musakhan (Palestinian Roast Chicken with Sumac and Flat Bread)
User Reviews
5.0
3 reviews
Excellent
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Prep Time
1 hr
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Cook Time
1 hr mins
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Resting Time
5 hrs
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Total Time
2 hrs 20 mins
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Servings
4 people
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Calories
1005 kcal
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Course
Main Course
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Cuisine
Middle Eastern, Palestinian, Jordanian
Musakhan (Palestinian Roast Chicken with Sumac and Flat Bread)
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Musakhan is a Palestinian and Jordanian dish of roast chicken baked in the oven with spices, onions, sumac, and fried pine nuts, served on taboon bread. It is also known as muhammar, and is very popular among Israeli Druze in the north of the country.
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Ingredients
For the chicken and the marinade
- 1 free-range chicken (of about 2 lb / 1 kg), cut into pieces
- 4 cloves garlic
- 2 teaspoons allspice
- 1 teaspoon ground cumin
- 1 teaspoon ground cardamom
- 1 teaspoon ground cinnamon
- 5 tablespoons lemon juice , freshly squeezed
- 1 teaspoon ground coriander
- 2 teaspoons salt
- 1 tablespoon sumac
- 4 tablespoons olive oil
For the sumac onions
- 5 onions , cut into strips
- 3 tablespoons sumac
- ½ cup olive oil
- 3 tablespoons pine nuts , roasted
- 1 teaspoon salt
- 4 taboon flatbreads
- 1 small bunch cilantro , chopped
Equipment
- Mortar and pestle
- Baking dish
Instructions
Chicken and marinade
- Peel the garlic and crush it finely in a mortar with a pestle.
- Add all the spices, lemon juice and olive oil.
- Place the chicken in a large bowl, rub it with the marinade, cover with plastic wrap and marinate for 5 hours in the refrigerator.
- Take the chicken out of the refrigerator and place it at room temperature for 1 hour.
- Preheat the oven to 350 F (180°C).
- Place the chicken and the marinade in a deep baking dish and put it in the oven.
- Cook for 1 hour.
Sumac onions
- Heat the olive oil in a pan over high heat and fry the onions for about 5 minutes, stirring regularly.
- Place the pan on a medium heat and add the sumac and salt and mix well.
- Let the onions caramelize for 10 to 15 minutes over medium heat, stirring regularly.
- Remove the cooked chicken from the oven.
- Remove the chicken from the baking dish.
- Place the taboon in the baking dish and let it soak up the sauce.
- Then place each taboon on a plate or large platter.
- Spread caramelized sumac onions on top, place chicken on top and garnish with toasted pine nuts and chopped cilantro.
Genuine Reviews
User Reviews
Overall Rating
5.0
3 reviews
Excellent
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