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Musakhan plate consists of roasted chicken over flatbread covered with caramelized onions and sumac.

Chicken Musakhan

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  • Author: Wafa Shami
  • Prep Time: 15
  • Cook Time: 60
  • Total Time: 1 hour 15 minutes
  • Yield: 4 1x
  • Category: Dinner
  • Method: Baking
  • Cuisine: Palestinian/Middle Eastern
  • Diet: Halal


Chicken Musakhan is a hugely popular national dish of Palestine. This delicious dish features seasoned roasted chicken placed over taboon bread covered with caramelized onions cooked in olive oil and spiced with sumac.


  • 4 chicken legs
  • 4 medium-sized flatbread
  • 1/2 cup of extra virgin olive oil (keep about 2 tablespoons for the chicken)
  • 3 red onions chopped
  • 2 -3 tablespoons sumac (1 tablespoon for the onions and 1 for the chicken) and extra to sprinkle over bread.
  • 1 teaspoon allspice
  • 1/2 teaspoon cinnamon
  • 1/4 black pepper
  • 1/2 of freshly squeezed lemon juice
  • 1 teaspoon of sea salt (half for chicken and half for onions). Adjust to taste.
  • 1/4 cup of toasted and almond nuts


  1. Prepare chicken for roasting, rub the chicken with olive, then add lemon juice season with spices, salt, and sumac, and mix well. Place in a roasting pan keeping the skin side up.
  2. Roast chicken in a preheated oven at 350 F for 50-60 minutes. For extra brownish color place under the roaster for 2-4 minutes.
  3. Meanwhile, chop onions finely.
  4. In a pot heat olive oil over medium-high heat, then add chopped onions. Cook until onions are soft and caramelized, about 10-15 minutes. Then season with salt, black pepper, and sumac.
  5. With a spoon take some of the caramelized onions and spread over the bread. Then place it over the broiler for 2-3 minutes.
  6. When ready to serve, place a piece of chicken over the bread and sprinkle with toasted pine nuts and almonds.


  • Tips for cutting onions without tears:
    • Cut onions next to an open flame, such as a gas stove or candle lighting.
    • Chilling onions by storing them in the fridge or giving them 30 minutes to blast in the freezer.
  • Toast pine nuts under a broiler for 2-4 minutes, or in a skillet heat neutral or olive oil and sauté for 5-7 minutes, stirring frequently to prevent burning.
  • You can marinate the chicken with the spices and keep it in the fridge overnight.