Wasfetna

Chicken Musakhan

Taboon bread soaked with olive oil, onions and sumac, topped with roast chicken and toasted pine nuts.

Chicken Musakhan
Cooking time
1 hr 20 min
Hands-on time
35 min
Free time
35 min
Difficulty
Medium
Cuisine
Levantine
Calories
580
Contains
Nuts, Gluten

Musakhan is the dish of the new olive oil. The onions cook until they melt without browning, because browned onion turns bitter, the sumac goes in off the heat so it keeps its tang, and then the bread soaks up the oil in the oven.

Before you start

  • Before you beginRead the steps completely, measure the ingredients, and prepare the tools before turning on the heat or oven.
  • Timing the servingPrepare what you can in advance and leave the final touches until serving time to maintain the texture.

Ingredients

5people

Amounts follow the number of people

For the chicken

For the onions and bread

When doubling the quantity, use a wider container, and gradually increase the salt and seasoning after tasting.

Shopping list

Equipment

  • Wide frying pan — The onion melts in it over low heat without browning.
  • Baking tray — Bread, then onion, then chicken, and back into the oven for a few minutes.

Method

  1. Season the chicken pieces with oil, sumac, spices and salt, and roast them in a 200° oven.

    35 minYou can walk away
    You’ll know it’s ready when

    The skin is golden and the juices run clear when pierced.

  2. Cook the onions in olive oil over low heat until they soften without browning.

    25 minYou can walk away
    You’ll know it’s ready when

    The onion is translucent and soft, and has shrunk to a third.

    Tip: Browned onions give a bitter taste — the goal is to melt them, not brown them.

  3. Remove the onions from the heat and stir in the sumac until its color changes.

    3 min
    You’ll know it’s ready when

    The mixture is reddish-brown and smells sour.

    Tip: Sumac loses its tartness on the heat — add it after turning the heat off.

  4. Spread the bread in a tray, spread most of the onions and some of the oil from the roasting pan over it, and arrange the chicken on top.

    8 min
    You’ll know it’s ready when

    The bread has soaked up the oil without drying out.

  5. Put the tray in the oven for a few minutes, then scatter the rest of the onions and pine nuts and serve with yogurt.

    9 min
    You’ll know it’s ready when

    The top is hot and the pine nuts are golden.

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