Musakhan (Palestinian Sumac Chicken and Onion)
User Reviews
4.8
15 reviews
Excellent
-
Prep Time
15 mins
-
Cook Time
1 hr 15 mins
-
Total Time
1 hr 30 mins
-
Servings
6
-
Calories
650 kcal
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Course
Main Course
-
Cuisine
Middle Eastern, Palestinian
Musakhan (Palestinian Sumac Chicken and Onion)
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A Palestinian dish that is a staple in their cuisine for its use of olive oil, sumac, and onion in a delectable balance that is comfort food at its finest.
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Ingredients
Chicken
- 6 chicken leg quarters
- 4 tbsp olive oil
- 1 tsp cumin
- 1 tsp 7 spice mix
- 1 tsp kosher salt
- 1/4 tsp black pepper
Sumac Onion Mix
- 6 Red Onions diced
- 3/4 cup olive oil
- 1/3 cup sumac
- 1 tsp kosher salt
Assemble
- 6 Taboon bread
- 1/3 cup pine nuts toasted
- 1/3 cup parsley chopped
Instructions
Chicken
- 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.
- Place the seasoned chicken on a baking sheet, 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.
Sumac Onion Mix
- While the chicken is baking, chop 6 red onions and place them in a large pan. Cover and cook over medium heat, stirring occasionally until they start to soften.
- Once the onions are pink and soft, uncover and add the olive oil, sumac, and salt. Give it a good mix. Simmer and cook for an additional 20 minutes, stirring occasionally.
Assemble
- Using a slotted spoon, transfer some of the sumac onion mixture onto the taboon bread. Spread the cooked onion mixture evenly over pieces of taboon bread.
- Place the roasted chicken quarters on top of the onions and bread then sprinkle toasted pine nuts and chopped parsley over the top for garnish.
Notes
- Slowly cooking the onions until they are very soft and caramelized is key to developing deep flavor.
- Olive oil is a major component of Musakhan, so using extra virgin olive oil will greatly enhance the dish’s flavor.
- Baking the chicken covered first ensures it cooks through and stays moist. Uncovering it later helps crisp up the skin.
- Toast the pine nuts in a dry pan over medium heat, stirring constantly until they are golden brown. Be careful as they can burn quickly.
- Use fresh Taboon bread for the best texture and flavor. If you don’t have access to it, substitute with pita or another flatbread. Warm up the bread before assembling the Musakhan.
Nutrition Information
Show Details
Calories
650kcal
(33%)
Carbohydrates
43g
(14%)
Protein
31g
(62%)
Fat
39g
(60%)
Saturated Fat
8g
(40%)
Polyunsaturated Fat
9g
Monounsaturated Fat
18g
Trans Fat
0.1g
Cholesterol
142mg
(47%)
Sodium
1.194mg
(0%)
Potassium
595mg
(17%)
Fiber
4g
(16%)
Sugar
5g
(10%)
Vitamin A
403IU
(8%)
Vitamin C
13mg
(14%)
Calcium
95mg
(10%)
Iron
3mg
(17%)
Nutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 650 kcal
% Daily Value*
| Calories | 650kcal | 33% |
| Carbohydrates | 43g | 14% |
| Protein | 31g | 62% |
| Fat | 39g | 60% |
| Saturated Fat | 8g | 40% |
| Polyunsaturated Fat | 9g | 53% |
| Monounsaturated Fat | 18g | 90% |
| Trans Fat | 0.1g | 5% |
| Cholesterol | 142mg | 47% |
| Sodium | 1.194mg | 0% |
| Potassium | 595mg | 13% |
| Fiber | 4g | 16% |
| Sugar | 5g | 10% |
| Vitamin A | 403IU | 8% |
| Vitamin C | 13mg | 14% |
| Calcium | 95mg | 10% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.8
15 reviews
Excellent
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