Musakhan - Palestinian Sumac Chicken
User Reviews
5.0
15 reviews
Excellent
-
Prep Time
10 mins
-
Cook Time
10 mins
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Total Time
1 hr
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Servings
4 people
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Calories
782 kcal
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Course
Main Course
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Cuisine
Middle Eastern
Musakhan - Palestinian Sumac Chicken
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Musakhan - Palestinian Sumac Chicken is a traditional Middle Eastern dish made with marinated chicken legs served over a flatbread with caramelized red onions, sumac, and pine nuts.
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Ingredients
For Marinating the Chicken
- 1 kg chicken thighs or legs (bone-in skin-on)
- 2 tablespoon freshly squeezed lemon juice
- 2 tablespoon good quality olive oil
- 1 ½ tablespoon sumac
- 4 cloves garlic (turned into paste or grated)
- ½ teaspoon cumin
- ½ teaspoon allspice
- ¼ teaspoon cinnamon powder
- 1 teaspoon salt
- ½ teaspoon freshly ground black pepper
For the Musakhan - Sumac Chicken
- 3 large Red Onions (thinly sliced)
- 2 tablespoon pine nuts
- ½ tablespoon olive oil
- 4 taboon, naan, or pita bread
- 4 tablespoon Greek yogurt or plain natural yogurt (optional)
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Instructions
Marinating the Chicken
- To make the marinade, mix together freshly squeezed lemon juice, olive oil, sumac, garlic, cumin, allspice, cinnamon powder, salt, and freshly ground black pepper in a large bowl.
- Add the chicken pieces into the bowl and cover them with marinade, making sure all of them are nicely coated.
- Cover the bowl and let it marinate for a minimum of 2 hours, preferably overnight. Don't let the chicken marinate for more than 24 hours!
Cooking the Chicken and Onions
- Preheat the oven to 180° C (360° F).
- Peel and thinly slice the red onions, and spread them evenly on the bottom of your baking dish.
- Place the marinated chicken pieces over the red onions on a single layer, without overlapping each other.
- Bake them for 40 minutes, remove the dish from the oven, and flip the onions on top of the chicken pieces to give them some caramelization. Bake them for another 10 - 15 minutes.
Assembling the Musakhan
- Once the chicken is done, let it rest lightly covered with foil while preparing the flatbread.
- Reheat the bread pieces either using a skillet on the stovetop or baking it in the oven for 5 to 6 minutes.
- Lightly toast the pinenuts with 1 tablespoon of olive oil.
- Arrange the flatbread on a plate, and top it with the caramelized onions, chicken pieces, and toasted pine nuts.
- Sprinkle on extra sumac and chopped parsley, and serve with lemon wedges and salad on the side.
Equipments used:
Notes
- For a delicious and juicy Musakhan dish, use skin-on, and bone-in chicken pieces such as legs, drumsticks, or thighs.
- Marinate the chicken for a minimum of 2 hours if you have time. Don't let the chicken marinate for more than 24 hours!
- You can turn your Musakhan dish into Musakhan Wraps to make it easier to eat. Simply shred the chicken and place it onto flatbread along with some onions, pinenuts, salad, and a drizzle of yogurt. Roll it nice and tight and serve!
Nutrition Information
Show Details
Calories
782kcal
(39%)
Carbohydrates
43g
(14%)
Protein
43g
(86%)
Fat
48g
(74%)
Saturated Fat
11g
(55%)
Polyunsaturated Fat
10g
Monounsaturated Fat
22g
Trans Fat
0.2g
Cholesterol
209mg
(70%)
Sodium
1056mg
(44%)
Potassium
709mg
(20%)
Fiber
3g
(12%)
Sugar
4g
(8%)
Vitamin A
178IU
(4%)
Vitamin C
10mg
(11%)
Calcium
117mg
(12%)
Iron
3mg
(17%)
Nutrition Facts
Serving: 4people
Amount Per Serving
Calories 782 kcal
% Daily Value*
| Calories | 782kcal | 39% |
| Carbohydrates | 43g | 14% |
| Protein | 43g | 86% |
| Fat | 48g | 74% |
| Saturated Fat | 11g | 55% |
| Polyunsaturated Fat | 10g | 59% |
| Monounsaturated Fat | 22g | 110% |
| Trans Fat | 0.2g | 10% |
| Cholesterol | 209mg | 70% |
| Sodium | 1056mg | 44% |
| Potassium | 709mg | 15% |
| Fiber | 3g | 12% |
| Sugar | 4g | 8% |
| Vitamin A | 178IU | 4% |
| Vitamin C | 10mg | 11% |
| Calcium | 117mg | 12% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
15 reviews
Excellent
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