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Musakhan – A Palestinian Classic

Musakhan is one of the most beloved dishes in Palestinian cuisine, known for its bold flavors and rich history.
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Prep Time 30 minutes
Cook Time 45 minutes
Resting time 1 hour
Course Main Course
Cuisine Middle eastern, Palestinian
Servings 3

Ingredients
  

For the Spice Blend:

  • 1 tbsp ground cinnamon
  • 1 tbsp ground coriander
  • 1 tbsp black pepper
  • 1/2 tsp ground cardamom
  • 1 1/2 tbsp ground nutmeg + cloves + cinnamon powder grind 2 whole nutmegs, 1 tbsp cloves, 2 sticks cinnamon
  • 1 tbsp ground cumin

For the Chicken Marinade:

  • 3 chicken quarters bone-in, skin-on
  • 4-5 tbsp extra virgin olive oil
  • 3 tbsp spice blend from above
  • 2 tbsp sumac
  • 1 tbsp salt
  • 1 tbsp lemon juice
  • 1 cup chicken broth

For the Spiced Onions:

  • 5-6 yellow or red onions chopped small
  • 500 ml extra virgin olive oil
  • 1 tbsp spice blend from above
  • 2 tsp salt
  • 2-3 tbsp sumac

For Layering:

  • 3 naan or flatbreads
  • Sumac
  • Toasted pine nuts
  • Chopped coriander

Instructions
 

  • In a small bowl, mix all the spice blend ingredients together. Set aside.
  • In a large bowl, combine olive oil, 3 tbsp of the spice blend, sumac, salt, and lemon juice. Mix well.
  • Add the chicken quarters and coat them evenly with the marinade.
  • Cover and let it marinate for at least 1 hour (overnight for best results).
  • Preheat your oven to 200°C (400°F).
  • Place the marinated chicken in a baking dish and pour the chicken broth into the dish.
  • Cover with foil and roast for 35-40 minutes.
  • Remove the foil, increase the oven temperature to 220°C (430°F), and roast for another 15 minutes or until the chicken skin is crispy and golden brown.
  • Heat olive oil in a large pan over medium heat.
  • Add the chopped onions, spice blend, salt, sumac and mix well.
  • Cook until soft and caramelized (about 20-25 minutes), stirring occasionally.
  • Remove from heat and set aside.
  • Preheat the oven to 190°C (350°F).
  • Place the flatbreads on a baking tray and spread a generous layer of the spiced onions over them.
  • Place the roasted chicken on top and drizzle any remaining juices from the baking dish.
  • Sprinkle with extra sumac, toasted pine nuts, and chopped coriander.
  • Place the assembled dish in the oven for 5 minutes to warm through.
  • Serve hot! Traditionally, Musakhan is eaten with hands, tearing off pieces of bread with chicken and onions. Enjoy the bold flavors and rich textures with every bite!
Keyword Musakhan, Palestinian