musakhan

This warm, savory Musakhan sumac chicken with caramelized onion flatbread will wow your taste buds in the best way possible! A Traditional Palestinian roast chicken dish, perfectly flavored and roasted to tender perfection, served with sweet caramelized onions, flatbread, and pine nuts.

Be sure to check out the step-by-step photos above.

Musakhan: Sumac Chicken and Caramelized Onion Flatbread

tbsp allspice

tbsp cinnamon

coriander

tsp black pepper

¾ tsp ground cardamom

nutmeg

chicken legs, bone-in, skin

Extra virgin olive oil

Kosher salt

sumac

tsp of spice mixture above

Extra virgin olive oil (Greek Private Reserve EVOO again)

yellow onions, chopped

Kosher slat

sumac,

tbsp cumin

Toasted pine nuts,

flatbread

Preheat your oven to 375 degrees F (or 190 degrees C)

Make the spice mixture

In a small bowl, combine allspice, cinnamon, coriander, black pepper, cardamom and nutmeg. Mix well.

Prepare and cook the chicken

Pat chicken pieces dry and place them on a lightly oiled sheet pan (or roasting pan). Drizzle generously with extra virgin olive oil, season with kosher salt on both sides. Add 1 tsp sumac and 1 ½ tsp of the spice mixture. Give the chicken a good rub with your hands, making sure to get the spices underneath the skin. Arrange the chicken pieces skin side up and place on the middle rack of your heated oven. Roast for about 1 hour or until fully cooked (internal temperature should register 165 degrees F.)

Prepare caramelized onion mixture for flatbread

While the chicken is roasting, work on the caramelized onions. In a large cooking skillet, put just over ½ cup extra virgin olive oil, chopped onions, kosher salt, 1 tbsp sumac, 1 tbsp cumin, and 2 tsp of the spice mixture. Cook over medium-low heat, stirring occasionally, adding a little bit of water (2tbsp or so at a time) as needed, until the onions have softened and cooked completely (about 30 to 40 minutes). Remove from heat.

Check on the chicken, and if ready, remove from the oven

. Pour any roasting pan juices into the caramelized onions. Cover chicken loosely with aluminum foil for about 15 minutes, while you assemble the flatbreads.

Assemble Musakhan Flatbreads

Turn on your broiler. To assemble flatbreads, dip the edges of each bread in the oil on the surface of the onion mixture. Arrange flatbreads on a large baking sheet (you may do a couple flatbreads at a time). Spread enough of the caramelized onion mixture on the surface of each flatbread, leaving a small border around the edge (like pizza). Add a generous sprinkle of sumac. Add toasted pine nuts. Place under the broiler briefly (2 to 4 mins), watching carefully, until edges and onion mixture are nicely browned.

To Serve Musakhan

When flatbreads are ready, top each with a chicken portion and serve along with a side of olives and simple Mediterranean salad.

I was a little nervous going in to this recipe as I'm not the best cook but it came out really well and we all enjoyed it! Will be making it again for sure, very tasty!

Goodness, this is so so good. Just follow the directions - the flavors are amazing!

This sounds perfectly flavorful! A great way to get us out of our normal chicken dinner rut. Thank you!

We make this all the time and it's always a huge hit! Thank you!

I love chicken and flatbread, and this recipe is so awesome! Thanks so much for sharing. :)

I'm always looking for new flavors and this one HIT THE SPOT! My whole party loved it and wanted the recipe.

Made this flatbread for lunch and it is the best thing ever! So good!

This flatbread has the BEST flavor! It was so so so yummy!

Packed with the most amazing flavor! My family really enjoyed it - I will make it again soon!

I'm always looking for more ways to use sumac and this is on the menu for next week!

I just made this recipe three weeks after getting back to Jerusalem from the UK following lockdown, which feels very appropriate for this recipe! 
It was absolutely divine, I have to say. I try to be low carb so i avoided most of the pita bread that I had used to serve it on, but then it looked so tempting with the chicken &amp; onions juices that I couldn't resist - and it was worth every bite! 
I discovered this recipe by googling uses for sumac and following a link, and am so pleased it brought me to this website, as I have just had a quick look at another cooking website's version and it doesn't look anywhere near as good as this one was!
Although it's a few steps to prepare, it's worth every bit of effort. Can't recommend it highly enough!

This is delicious!! I made my own naan to use as the flatbread and although it all took a while to come together it was totally worth the effort. The Mediterranean salad was a lovely accompaniment. I can't wait to have dinner parties and serve this meal to guests! It's my favourite thing I've made from your site so far. Thanks so much Suzy. :)

This recipe is wonderful! But I think there's something wrong with the scaling calculator. I tried doubling and tripling the recipe on the calculator up there and most of the values didn't change. That's probably why we all have excess spice mix (and caramelized onions too), I think the calculator default is set at 3X.

My husband is Palestinian so this brought his back home eating this. It was so delicious. I made this for Iftar today. Wonderful.

Try these Musakhan rolls, made with shredded chicken, caramelized onions, olive oil and lots of sumac! An easy spin on a classic Palestinian dish with sweet and sour flavour notes. Must try!

Musakhan Rolls

full chicken legs

yellow onions

bay leaves

cinnamon

cardamom pods

allspice berries

Markouk bread (substitute with Lebanese pita or tortillas)

red onions

olive oil (extra virgin)

sumac (plus more for garnish)

allspice

salt

almonds

Start by making a chicken broth by placing the chickens, onions and spices in a pot and covering with water

Bring to a boil while skimming off the residue as needed and topping up the water

Simmer for a minimum of 45 minutes or up to 2-3 hours

Separate the chicken from the broth, shred and set aside. Leftover chicken can also be used for this recipe! In that case, skip to the instructions for making the rolls

To Make the Chicken:

Preheat the oven to 400F

Slice the onions, they do not have to be too thin and a food processor with a slicing attachment can be used here

In a large sauté pan, add the olive oil, the onions and 1 tsp of the salt

Cook them over medium/low heat for around 20-30 minutes, stirring every few minutes until they are softened and lightly golden

Meanwhile, toast the almonds in a skillet over low heat with 1 tablespoon of olive oil while stirring until they are lightly toasted, set aside

Once the onions are softened and lightly golden, add the shredded chicken along with the spices and the other teaspoon of salt

Continue stirring and cook for a further 5-7 minutes, remove from heat and mix in the almonds

Cut the markouk bread into long strips and place about 1-2 tablespoons of filling before rolling it up. You can secure the edges by folding them in, but it&#39;s not necessary

Place completed rolls in an oiled 9x13 inch casserole dish

Bake at 400F for 25 minutes, then broil for 5 mins until golden and crispy. Serve with yogurt

To Make the Musakhan Rolls:

Tried it for the first time, turned out amazing alhamdulillah!

I did with Markouk and it tasted so, so good. Mashallah.  I made with the same ingredients and also made vegetarian with the left over markouk, 
In one of your chat in 2023 you advised someone to bake and freeze it and then I read my chat you advised to freeze before making.  I did the way you told me.  so would it have made difference if I had baked it and the froze it.

Thank you so much. I will do that. I love your recipes.

I made it now and it is really crispy and not that oily...it's so delicious....hope i can attached my finished product....😍

Loved these!  I added snobur (pine nuts) for a little crunch. Excellent!

I made these and my guests were in love! They finished them all. Thank you for the recipe

https://content.jwplatform.com/videos/NAq9Z3d3.mp4

Try these Musakhan rolls, made with shredded chicken, caramelized onions, olive oil and lots of sumac! An easy spin on a classic Palestinian dish with sweet and sour flavour notes.

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Top 3 musakhan recipes from across the web

The most viewed musakhan recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Musakhan: Sumac Chicken and Caramel...

Musakhan: Sumac Chicken and Caramel...

Musakhan Rolls

The most viewed musakhan recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine