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Tags and nutritional info are auto-generated and may be inaccurate. Always check the full ingredient list before cooking.
Musakhan is a traditional Palestinian dish that combines tender chicken, caramelized red onions, and the tangy flavor of sumac. The dish is baked to perfection, then layered over bread to soak up the juices and crisp up under the broiler. The spices and olive oil create a rich aroma and deep flavors, making it a memorable meal. The bread at the bottom absorbs all the juices, turning golden and crisp, while the chicken remains juicy...
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Slice the red onions into medium-thick slices and layer them over the chicken.
Add all the spices and olive oil, then mix everything until well combined.
Cover the tray with parchment paper and aluminum foil, and bake in a preheated oven at 200°C for 1 hour.
Lay some bread in a separate pan, then add the chicken and onions along with all the juices.
Broil in the oven for 15–20 minutes until the bread crisps up and absorbs the juices.
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You can use any cut of chicken you prefer, such as thighs, drumsticks, or breasts.
If you don’t have sumac, you can substitute it with a mix of lemon zest and a pinch of salt for a similar tangy flavor.
For extra crispiness, use thin flatbread or pita bread as the base.
Can I use boneless chicken?
Yes, boneless chicken works well for this recipe, but bone-in pieces add more flavor to the dish.
What type of bread is best for Musakhan?
Traditional taboon bread is ideal, but you can use pita or flatbread as a substitute.
Can I prepare Musakhan ahead of time?
Yes, you can bake the chicken and onions ahead of time and broil them with the bread just before serving.
Is there a substitute for sumac?
If sumac is unavailable, you can use lemon zest mixed with a pinch of salt for a similar tangy flavor.
Can I adjust the spices?
Absolutely! Feel free to adjust the spices to suit your taste preferences.
