Name: Musakhan: Traditional Palestinian Chicken with Caramelized Onions and Sumac on Naan Recipe
Prep time: 20 min
Cook time: 1 h
Total time: 1 h 20 min
Cuisine: Middle Eastern
Ingredients: 2 Tablespoons olive oil; 1 medium onion, diced; 1 whole chicken, cut into 8 parts (or 8 bone-in pieces); ½ teaspoon salt; ½ teaspoon black pepper; 2 bay leaves; 3 cardamom cloves, crushed to open; Boiled water, enough to cover chicken; ¾ – 1 cup olive oil; 5 large yellow onions (about 950g), thinly sliced; 1 Tablespoon ground cumin; 1 teaspoon salt; 1 teaspoon ground black pepper; 1 Tablespoon allspice; 2 Tablespoons ground sumac, or to taste; 1 cup (175g) blanched roasted almonds; 6 pieces Taboon bread, Greek bread, or naan

Ingredients

2 tablespoons olive oil (for cooking chicken)

1 medium onion, diced

1 whole chicken cut into 8 parts (or 8 bone-in pieces)

½ teaspoon salt

½ teaspoon black pepper

2 bay leaves

3 cardamom cloves, crushed

Boiled water to cover

¾ to 1 cup olive oil (for caramelized onions)

5 yellow onions (about 950g), thinly sliced

1 tablespoon ground cumin

1 teaspoon salt

1 teaspoon ground black pepper

1 tablespoon allspice

2 tablespoons ground sumac (adjust to taste)

1 cup (175g) blanched roasted almonds

6 pieces of Taboon bread, Greek bread, or naan

Instructions

Step 1: Heat 2 tablespoons olive oil in a deep pot over medium heat. Sauté the diced onion for a couple of minutes until translucent.

Step 2: Add the chicken pieces and brown them on all sides.

Step 3: Season with ½ teaspoon salt, ½ teaspoon black pepper, bay leaves, and crushed cardamom cloves. Pour in enough boiled water to cover the chicken and bring to a boil.

Step 4: Reduce the heat and let the chicken simmer until fully cooked, about 30-40 minutes. Remove the chicken and set aside, then strain the broth and keep it for later.

Step 5: In a large skillet, heat ¾ to 1 cup olive oil over medium heat. Add the sliced yellow onions and cook until lightly caramelized, about 5 minutes.

Step 6: Stir in ground cumin, salt, black pepper, and allspice. Pour in 1½ cups of the reserved chicken broth. Turn off the heat and let the mixture cool slightly.

Step 7: Dip each chicken piece into the onion mixture, then arrange them on a baking sheet. Sprinkle generously with ground sumac.

Step 8: Broil the chicken in the oven until golden brown and slightly crispy on top, about 5-7 minutes. Keep an eye on it to prevent burning.

Step 9: Preheat the oven to 350°F (175°C). Dip each bread piece into the onion mixture, then use a slotted spoon to spread some caramelized onions over the bread. Sprinkle with sumac.

Step 10: Bake the bread for about 5-8 minutes until it turns golden brown and crispy.

Step 11: To serve, stack the bread pieces and place the broiled chicken on top or serve each piece of bread topped with chicken and a handful of roasted almonds.

Tips & Variations

For extra depth, toast the almonds lightly before adding them to the dish.

If sumac is not available, you can substitute with a mix of lemon zest and a sprinkle of paprika for tanginess.

Serve with a side of plain yogurt or a simple cucumber salad to balance the rich flavors.

Using bone-in chicken adds more flavor, but boneless chicken thighs can be used for quicker cooking.

FAQs

Can I use chicken breast instead of a whole chicken?

Yes, boneless chicken breasts can be used, but they cook faster and might be less flavorful than bone-in pieces. Adjust cooking time accordingly to avoid drying out the meat.

What is sumac and where can I find it?

Sumac is a tangy, lemony spice commonly used in Middle Eastern cooking. It is available in most specialty spice shops and online. It adds a distinctive tart flavor that is key to authentic musakhan.