This classic Musakhan brings together tender sumac-marinated chicken, deeply caramelized onions, toasted flatbread, and crunchy pine nuts for a dish that is both comforting and vibrant. Known as the national dish of Palestine, Musakhan is rich in flavor, beautifully aromatic, and surprisingly simple to prepare.

Why You’ll Love This Recipe

Musakhan is a celebration of bold Middle Eastern flavors made with humble ingredients. The tangy sumac, warm Baharat spices, and sweet onions create a perfect balance that feels special without being complicated. It’s ideal for family meals, gatherings, or when you want to try a traditional dish that feels both rustic and elegant.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

For the chicken marinade
6 chicken thighs, about 3 pounds, bone-in or boneless
1/4 cup olive oil
Juice of 1 medium lemon
4 garlic cloves, finely pressed
1 tablespoon sea salt
1 tablespoon sumac powder
1 tablespoon Baharat spice blend
1 teaspoon ground black pepper

For the onion mixture
2 tablespoons olive oil
2 to 3 large onions, finely diced
1 1/2 teaspoons Baharat spice blend
1 1/2 tablespoons sumac powder
1/4 teaspoon sea salt

For assembly
6 pieces flatbread, naan, or pita
1/4 cup pine nuts

Directions

In a large bowl, whisk together the olive oil, lemon juice, garlic, salt, sumac, Baharat, and black pepper. Add the chicken and coat it thoroughly with the marinade. Cover and refrigerate for at least 2 hours to allow the flavors to penetrate the meat.

Place a small pan over low heat and toast the pine nuts, stirring frequently, until lightly golden and fragrant. Remove from the heat and set aside.

Preheat the oven to 400°F (200°C).

Heat 2 tablespoons of olive oil in a large skillet over medium-high heat. Sear the marinated chicken on both sides until lightly browned. Transfer the chicken to a baking dish and bake for 20 to 25 minutes, or until fully cooked through.

In the same skillet, add the diced onions. Cook over low to medium heat, stirring occasionally, until the onions are deeply golden and caramelized, about 20 minutes. During the final few minutes, stir in the Baharat, sumac, and salt.

When the chicken has about 5 minutes left in the oven, lightly brush the flatbread with some of the pan juices and place it directly on the oven rack to warm and toast.

To assemble, spread the caramelized onions over the toasted flatbread. Sprinkle with pine nuts, place one piece of chicken on each bread, and finish with additional onions, pine nuts, and a light dusting of sumac if desired.

Servings and timing

This recipe serves 6 people.
Preparation time: 20 minutes
Marinating time: 2 hours
Cooking time: 45 minutes
Total time: approximately 3 hours

Variations

You can use chicken breasts instead of thighs for a leaner option, but reduce the cooking time to avoid drying them out. Boneless chicken is easier to eat and assemble, while bone-in chicken offers deeper flavor. For a modern twist, a light sprinkle of feta cheese over the flatbread adds a pleasant salty contrast.

Storage/Reheating

Store leftover chicken and onions separately from the flatbread in airtight containers in the refrigerator for up to 3 days. Reheat the chicken and onions gently in a pan or oven until warmed through, then assemble with freshly toasted bread to prevent sogginess.

FAQs

What does Musakhan mean?

Musakhan means “heated” in Arabic, referring to the warming spices and cooking method used in the dish.

Is Musakhan very spicy?

No, Musakhan is flavorful but not spicy. The spices are aromatic and tangy rather than hot.

Can I prepare Musakhan ahead of time?

Yes, you can cook the chicken and onions in advance and assemble everything just before serving.

What is the best bread to use?

Traditional flatbread works best, but naan or pita are excellent substitutes.

Can I use boneless chicken?

Yes, boneless chicken works well and cooks faster, making it easier to serve.

Why are so many onions used?

The onions reduce significantly as they caramelize, becoming sweet and soft while forming a key part of the dish.

Is sumac essential?

Yes, sumac is the signature flavor of Musakhan and cannot be replaced without changing the character of the dish.

Can I cook the chicken on the grill?

Grilling the chicken is a great option and adds a smoky depth to the flavor.

How do I keep the bread from getting soggy?

Assemble the Musakhan just before serving and keep the components separate until ready to eat.

What can I serve with Musakhan?

Simple sides like fresh vegetables, cucumbers, or a light salad pair beautifully with this dish.

Conclusion

Musakhan is more than just a meal; it’s a dish rooted in tradition, hospitality, and bold flavors. With its tender sumac chicken, sweet caramelized onions, and warm flatbread, this recipe delivers comfort and authenticity in every bite. Once you try it, Musakhan is sure to become a memorable favorite at your table.

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