Wasfetna

Palestinian Musakhan

Roasted chicken on top of taboon bread soaked with olive oil, onions and sumac — an icon of Palestinian cuisine.

Palestinian Musakhan
Cooking time
1 hr 30 min
Hands-on time
40 min
Free time
45 min
Difficulty
Medium
Cuisine
Levantine
Calories
740
Contains
Nuts, Gluten

Musakhan, the child of the olive season: the new oil is celebrated in the dish that best showcases it—bread soaked in oil, onions, and sumac until it turns golden brown, topped with chicken. It is eaten by hand; whoever eats it with a fork and knife misses out on half the flavor.

Before you start

  • Before you beginRead the steps completely, measure the ingredients, and prepare the tools before turning on the heat or oven.
  • Time managementPrepare the chopping and spices first, and start with the ingredient that takes the longest to cook so that all the ingredients are cooked together.

Ingredients

4people

Amounts follow the number of people

For the chicken

For the onions and bread

When increasing the portions, use a wider pot, and gradually add the liquid and spices according to taste.

Shopping list

Equipment

  • Wide frying pan — The onion needs space to melt over low heat rather than steam.
  • Baking tray — Bread spread in it, then the onion, then the chicken.

Method

  1. Season the chicken with oil, sumac, spices and salt, and roast it in the oven at 200°.

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

    Cooked through and browned on top.

    Tip: Preheat the oven and monitor the color in the last few minutes.

  2. Meanwhile, cook the onions in olive oil over low heat, stirring occasionally.

    25 min
    You’ll know it’s ready when

    It has wilted completely and turned translucent and sweet without browning.

    Tip: Patience is the dish here: rushed onions mean a lesser musakhan.

  3. Remove the onions from the heat and stir in the sumac.

    5 min
    You’ll know it’s ready when

    The onion has turned a warm purple and smells tangy.

    Tip: Mix only until homogeneous and taste before adding more salt.

  4. Spread the bread in a tray, spread most of the onions and some of the oil from the roasting pan over it, put the chicken on top, and return it to the oven for a few minutes.

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

    The bread has soaked it up and its edges have toasted.

    Tip: Preheat the oven and monitor the color in the last few minutes.

  5. Distribute the remaining onions and pine nuts over the top, and serve it hot, eaten by hand, with yogurt.

    5 min
    You’ll know it’s ready when

    The ingredients are spread in an even, tidy layer.

    Tip: Smooth the surface gently without applying excessive pressure so that the texture remains light.

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