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. This recipe is adapted from The Palestinian Table (affiliate) and comes with my complete step-by-step tutorial and tips.
What is Musakhan?
In her book, The Palestinian Table (affiliate), my friend Reem Kassis shares her family’s musakhan recipe, a traditional Palestinian chicken dish she most associates with her grandmother Teta Fatima
The name musakhan may mean nothing to you, but trust me, you need to be introduced to this rich, savory roast chicken from Palestine.
So what is Musakhan? Musakhan is roast chicken, heavily scented with sumac and and a few other warm spices and served with caramelized onion flatbread. It is the epitome of comfort food, Palestinian style.
Musakhan is traditionally served during the olive harvest to celebrate the olive oil pressing season, but it is definitely served year-round for family gatherings and more.
I’ve had musakhan chicken in the past, and absolutely loved it! And when I came across Reem’s recipe, I decided it was time I tried my hand at it. I had Reem’s blessing to alter the recipe and simplify it as I’m able for everyone here. But I promise you, this muskhan recipe is every bit as tasty and comforting.
Ingredients for Musakhan Sumac Chicken and Caramelized Onion Flatbread
Muskhan is about simple ingredients, prepared well. Here are the main components for this recipe:
1. Chicken: Perfectly seasoned chicken pieces, roasted to tender perfection. For best result, use bone-in, skin-on chicken. You can always debone the chicken and shred into smaller pieces for serving later (see note below.)
2. Onions: Unlike most recipes, onions here are actually a key ingredient not a mere addition for flavor. I used 6 yellow onions here (medium to large in size). Once chopped, the onions are seasoned and cooked down in quality extra virgin olive oil until nice and soft. They are caramelized further in the oven later (close all the doors around your house if you don’t want the onion smell to fill every room:-).
3. Sumac & Spices: There is no shortage of flavor in this sumac chicken recipe! Bright and tangy ground sumac (from Mediterranean sumac berries) is the star flavor-maker. If you aren’t familiar with sumac, get more info about it in our complete guide! To add more warmth and depth of flavor, a few other Middle Eastern spices are used for the chicken and also for the caramelized onions. They include: cumin, allspice, cinnamon, coriander, black pepper, cardamom and nutmeg.
(find these spices at online shop here).
4- Flatbread. Traditionally, you would use taboon bread. But because that is not readily available here in the states, you can use other flatbread options like Greek pita bread or naan. You want a thicker type flatbread as it will be topped with the cooked onions and then the roast chicken for serving. If you use those think pita pockets, they won’t hold well.
Musakhan (or sumac chicken) is not terribly difficult to make, but it is a more involved recipe with several steps to it. But trust me, the end result is so worth the effort.
I’ve made sure to break down the process step-by-step for you.
How to Make Musakhan Sumac Chicken: Step-by-Step & Tips
1. Make the spice mixture
This spice mixture will be used throughout the recipe, so it’s good to have it prepared ahead and ready for use. In a small bowl, combine allspice, cinnamon, coriander, black pepper, cardamom and nutmeg. Mix well.
Sumac will also be used several times, so keep your sumac bottle handy as well.
Tip: If you don’t already have these spices, find them at our online shop
2. 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. 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.)
TIP: For best flavor, make sure to lift the chicken skin and apply some of the spice mixture underneath.
TIP #2: You can season the chicken 1 night in advance. Cover and refrigerate until you are ready to cook it the next day.
3. Prepare onion mixture for flatbread
While the chicken is roasting, work on the onions. In a large cooking skillet, put just over ½ cup extra virgin olive oil (I used Private Reserve Greek EVOO) chopped onions, kosher salt, 1 tbsp sumac, 1 tbsp cumin, and 2 tsp of the spice mixture. Cook over medium-low heat, stirring occasionally. This will may take anywhere from 30 to 40 minutes, and your goal here is to cook the onions well until they quite soft, but you are not looking to brown the onions.
Tip: Onions should be chopped fairly small for this recipe. To help cook them down, add a bit of liquid, about 2 to 4 tbsp of water at a time.
Tip #2: You can cook the onions in the skillet 1 night ahead of time and save them in a tight-lid glass container in the fridge.
4. Check on the chicken, and if ready, remove from the oven
Pour any roasting pan juices into the caramelized onions, adding more flavor to the flatbreads. Make sure to let the chicken rest for a bit, cover loosely with foil and set aside for 15 minutes while you assemble the flatbreads.
5. Prepare Flatbreads
Traditionally, musakhan uses Palestinian taboon bread, but I used Greek pita bread here. To assemble flatbreads, dip the edges of each bread in the oil on the surface of the onion mixture, you want the edges moistened so they don’t burn under the broiler.
Work in batches, a couple of flatbreads at a time. Arrange flatbreads on a large baking sheet. 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. Sprinkle toasted pine nuts. Place under the broiler briefly (2 to 4 mins), watching carefully, until edges are browned and onion mixture is caramelized.
6. Assemble and Serve Musahkan
When flatbreads are ready, top each with a chicken portion to serve.
Tip for serving Musakhan Sumac Chicken (a modern twist)
For some serving bone-in chicken over flatbread may seem intimating or inconvenient. To make it easier for your guests, once your chicken pieces are roasted, you can carefully debone them and add pieces of the deboned/shredded chicken on top of the caramelized onion flatbreads. You can even turn them into wraps for easy handling.
What to Serve with Musakhan Sumac Chicken?
This sumac chicken and caramelized onion flatbread is a beautiful, warm and comforting meal. The logical choice for a side is a side of tasty marinated olives and a big bright salad like this simple Mediterranean salad or even tabouli. I never mind a bowl of creamy baba ganoush dip to start this feast.
Looking for More Roast Chicken Recipes?
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Musakhan: Sumac Chicken and Caramelized Onion Flatbread
- Total Time: 1 hour and 35 minutes
- Yield: Serves 6
Description
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.
Ingredients
For Spice Mixture
- 3 tbsp allspice
- 2 tbsp ground cinnamon
- 1 tbsp coriander
- 1 tsp black pepper
- ¾ tsp ground cardamom
- ½ tsp ground nutmeg
For Chicken
- 6 chicken legs, bone-in, skin on (if you like, divide the legs to thighs and drumsticks. You can also use chicken breast pieces, if you prefer.)
- Extra virgin olive oil (I used Greek Private Reserve EVOO)
- Kosher salt
- 1 tsp sumac
- 1 1/2 tsp of spice mixture above
For Flatbread
- Extra virgin olive oil (Greek Private Reserve EVOO again)
- 6 yellow onions, chopped
- Kosher slat
- 1 tbsp sumac, more for later
- 1 tbsp ground cumin
- 2 tsp of spice mixture above
- Toasted pine nuts, about 1/3 cup or more to your liking
- 6 flatbread such as Taboon bread, Greek pita bread, or naan
Instructions
- 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.
Notes
- Cook’s Tip to Prepare Ahead: You can season the chicken and refrigerate uncooked for 1 night. You can also prepare and cook the onions in the skillet 1 night in advance, keep in the fridge in air-tight container. When you are ready, follow the recipe for roasting the chicken and assembling the musakhan.
- Visit our Online Shop for sumac and spices and extra virgin olive oils used in this recipe!
- Prep Time: 30 minutes
- Cook Time: 1 hour and 5 minutes
- Category: Entree
- Method: Roasted
- Cuisine: Mediterranean
This looks amazing. I have enjoyed you recipes!
I love all the recipes I find, if only I could make all of them everyday!!
Wonderful, Maree! Thank you.
Another lovely recipe. I tried to post a comment on the “giveaway” but was unable to. I wanted to say that I would like to make this for my family on Christmas Eve
I would make this for my family. With kids spread out, I’d like for them all to gather around my table again. And this would be a perfect dinner for us to do that.
I just LOVE all your recipes! When I need something for dinner and cant decide, I always head to your site and I always find something there to try 🙂
Thank you! That is so good to hear
I love all your recipes!
This looks so good. I love sumac, and will be trying this for my husband and myself.
Great recipe. I love the fact I’m not left wondering, where am I suppose to find this ingredient? Nutrition Facts is always a plus.
This looks like another exciting and tasty recipe from your collection. Nothing boring on the table when I prepare one of your exotic dishes.
Thank you so much!
I love all your recipes. I especially love the cooks tips.
Thank you, Margaret! Enjoy
This sounds delicious!
Enjoy
I look forward to making this soon for hubby and me. He is on a very low sodium diet, so I use herbs and spices to make up for sodium loss. The spices Suzy uses in this dish are an awesome combination that will give the chicken so much flavor that we won’t miss the salt.
So glad, Barbara! I hope you both enjoy it.
Am going to make this recipe this weekend. My son and granddaughter are going to love it. Thank you for the chance to win, fingers crossed as I would love this cookbook. Also wanted to mention that I loved the olive oil I purchased from you.
Connie, I hope you all enjoy it! And I’m so glad you’re enjoying the olive oil.
This looks delish! Can’t wait to try it.
I kinda quietly chuckled at the part about “not having the spices.” I had to buy a rolling cart to keep all of mine in!
I’m glad you have the spices to make it! enjoy!
I’d love to make this for my family! Looks delicious!
Enjoy
I would cook this for my granddaughter who is always up for trying new things. This chicken sounds delish and I intend to make it soon. Thank you!
That’s great!