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Musakhan is a cherished traditional dish from the Middle East, often celebrated for its depth of flavor and comforting qualities. This iconic Palestinian recipe showcases the vibrant tastes of sumac, a spice that adds a unique tanginess to the dish, making it a beloved favorite among many. With its tender chicken, fragrant onions, and aromatic spices, Musakhan is more than just a meal; it is a cultural experience that brings families together.

Musakhan (sumac spiced chicken)

Discover the delicious flavors of Musakhan Magic with this sumac-spiced chicken recipe! Tender chicken thighs are marinated in a blend of spices, then seared and simmered with caramelized onions, all served on warm flatbread. This dish features a perfect balance of savory and citrusy notes, enhanced by fresh parsley and optional pine nuts for a delightful garnish. Ideal for a cozy dinner, this flavorful meal is sure to impress your family and friends!
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Ingredients
  

4 large chicken thighs (bone-in, skin-on)

4 medium onions, thinly sliced

4 tablespoons olive oil

2 tablespoons sumac spice

1 teaspoon ground allspice

1 teaspoon ground cumin

Salt and black pepper to taste

1 cup chicken broth

1 tablespoon pine nuts (optional, for garnish)

4 pieces of flatbread (preferably khubz or pita)

Fresh parsley, chopped (for garnish)

Instructions
 

Marinate the Chicken: In a large bowl, combine olive oil, sumac, allspice, cumin, salt, and pepper. Add the chicken thighs and coat well. Let it marinate for at least 30 minutes, or up to overnight in the refrigerator for deeper flavor.

    Prepare the Onions: In a large skillet or pot over medium heat, add a tablespoon of olive oil. Add the thinly sliced onions and sauté until they are golden and caramelized, about 10-15 minutes. Remove half of the onions for later use as a garnish.

      Cook the Chicken: In the same skillet, add the marinated chicken thighs skin-side down in the remaining onions. Sear for about 4-5 minutes until the skin is golden and crisp. Flip them over, and then pour in the chicken broth.

        Simmer: Cover the skillet and lower the heat. Let the chicken simmer for about 30-40 minutes, or until the chicken is cooked through and tender. If needed, remove the lid during the last 10 minutes to let the broth reduce and concentrate the flavors.

          Toast the Flatbread: While the chicken cooks, toast the pieces of flatbread in a dry skillet until they are warm and slightly crispy.

            Serve: To serve, place the warm flatbreads on a large platter. Pile the sautéed onions evenly over the bread, followed by the chicken thighs (skin-side up) with some of the reduced broth.

              Garnish: Sprinkle pine nuts over the top if using and garnish with fresh parsley for a pop of color. Serve with lemon wedges on the side for an additional citrus kick.

                Prep Time: 15 min | Total Time: 1 hr 15 min | Servings: 4