Musakhan: Traditional Palestinian Chicken with Caramelized Onions and Sumac on Naan Recipe
Musakhan is a traditional Palestinian dish featuring tender, slow-cooked chicken infused with aromatic spices, served over sumac-spiced, caramelized onions and crispy flatbread. This hearty and flavorful meal perfectly balances the richness of olive oil, the tartness of sumac, and the warmth of spices such as cumin, allspice, and cardamom, finished with toasted almonds for texture.
- Prep Time: 20 minutes
- Cook Time: 1 hour
- Total Time: 1 hour 20 minutes
- Yield: 6 servings 1x
- Category: Main Course
- Method: Baking
- Cuisine: Middle Eastern
Ingredients
Scale
For Cooking the Chicken
- 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
For the Caramelized Onion
- 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
Additional Ingredients
- 2 Tablespoons ground sumac, or to taste
- 1 cup (175g) blanched roasted almonds
- 6 pieces Taboon bread, Greek bread, or naan
Instructions
- Cook the Chicken: Heat 2 tablespoons of olive oil in a deep pot over medium heat. Sauté the diced onion until translucent, about 2 minutes. Add the chicken pieces and brown on all sides. Season with salt, pepper, bay leaves, and crushed cardamom cloves. Pour in boiled water to cover the chicken, bring to a boil, then reduce heat and simmer gently until the chicken is fully cooked, approximately 30-40 minutes. Remove chicken and strain the broth; set both aside.
- Make the Caramelized Onion: In a large skillet over medium heat, add ¾ to 1 cup olive oil and sliced onions. Cook the onions, stirring periodically, until they are lightly caramelized and softened, about 5 minutes. Stir in ground cumin, salt, black pepper, and allspice. Add 1½ cups of the reserved chicken broth to the onion mixture, turn off heat, and let cool slightly to allow flavors to meld.
- Broil the Chicken: Dip the cooked chicken pieces into the onion mixture to coat them evenly. Place the chicken on a baking sheet, sprinkle generously with ground sumac, and broil under high heat until the exterior is golden brown and slightly crispy, about 5-7 minutes. Watch carefully to prevent burning.
- Prepare the Bread: Preheat the oven to 350°F (175°C). Dip each piece of bread into the onion mixture, then use a slotted spoon to spread some caramelized onions evenly over the surface of the bread. Sprinkle the bread with sumac. Place on a baking sheet and bake in the oven until the bread is golden brown and crispy, around 10 minutes.
- Assemble the Musakhan: Stack the prepared breads on a serving platter. Arrange the broiled chicken pieces on top or serve each piece of bread individually topped with chicken. Garnish with blanched roasted almonds for an added crunch and enjoy the rich layers of flavor.
Notes
- Sumac provides a signature tangy flavor that defines Musakhan; adjust quantity based on your preference.
- Taboon bread is traditional, but naan or Greek flatbread can be used as alternatives.
- Be cautious while broiling the chicken to avoid burning; keep a close eye during the final step.
- This dish is best enjoyed fresh and warm to savor the contrast of textures.
- Leftover broth can be saved for soups or other recipes.
Keywords: Musakhan, Palestinian chicken, sumac chicken, caramelized onion bread, Middle Eastern recipe, traditional Musakhan
