Is there a vegetarian alternative to chicken?

You can use portabella mushrooms or eggplants. Grill or saute separately with olive oil and sumac, then spread over bread and caramelized onions. Or you can make vegan musakhan rolls.

What can I serve next to musakhan?

You can serve one of either of the following: Plain yogurt or cucumber yogurt salad which pairs well with musakhan or a basic cucumber and tomato salad.

Chicken Musakhan - Palestine In A Dish

Name: Chicken Musakhan
Prep time: 15 min
Cook time: 1 h
Total time: 1 h 15 min
Yield: 4
Cuisine: Palestinian/Middle Eastern
Ingredients: 4 chicken legs; 4 medium-sized flatbread; ½ 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; ½ teaspoon cinnamon; ¼ black pepper; ½ of freshly squeezed lemon juice; 1 teaspoon of sea salt (half for chicken and half for onions). Adjust to taste.; ¼ cup of toasted and almond nuts

Description

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.

Ingredients

Scale

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

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Instructions

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.
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.
Meanwhile, chop onions finely.
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.
With a spoon take some of the caramelized onions and spread over the bread. Then place it over the broiler for 2-3 minutes.
When ready to serve, place a piece of chicken over the bread and sprinkle with toasted pine nuts and almonds.

Notes

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.