Musakhan Sumac Chicken on Toasted Flatbread

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Musakhan is the celebrated Palestinian national dish enjoyed widely across Jordan, featuring sumac-roasted chicken layered over toasted flatbread with sweet caramelized onions and toasted nuts. The bright tang of sumac balanced by fruity olive oil makes it one of the region's most iconic meals.

Nutrition Facts

Per serving (estimated)

• 720 kcalCalories
• 45 gFat
• 9 gSaturated Fat
• 42 gCarbs
• 6 gFiber
• 6 gSugar
• 45 gProtein
• 880 mgSodium
• 720 mgPotassium
• 110 mgCalcium
• 5.5 mgIron
• 14 mgVitamin C
• 80 mcgVitamin A

Ingredients

For the chicken and onions

• 1 whole chicken (about 1.4 kg) cut into 8 pieces, skin-on
• 4 tablespoons ground sumac, plus 1 tablespoon for the onions
• 2 large yellow onions, halved and thinly sliced
• 1/3 cup extra-virgin olive oil, plus more for drizzling
• 1 teaspoon ground allspice
• 1/2 teaspoon ground cinnamon
• 1/2 teaspoon freshly ground black pepper
• 1 1/2 teaspoons fine sea salt

For assembly and garnish

• 4 large taboon flatbreads (or thick naan)
• 1/4 cup toasted pine nuts
• 2 tablespoons toasted slivered almonds
• 1/4 cup chopped fresh flat-leaf parsley
• 1 lemon, cut into wedges

Directions

1. Pat the chicken pieces dry, then place in a large bowl. Add 4 tablespoons sumac, allspice, cinnamon, black pepper, salt, and 1/3 cup olive oil; rub thoroughly under the skin and over the meat. Cover and marinate for at least 30 minutes at room temperature, or up to 12 hours in the refrigerator.
2. Meanwhile, heat 2 tablespoons olive oil in a wide skillet over medium-low heat. Add the sliced onions and a pinch of salt and cook slowly, stirring often, for 25 to 30 minutes until deeply golden and jammy. Stir in the remaining 1 tablespoon sumac and 2 tablespoons of the chicken marinade juices; cook 2 more minutes and set aside.
3. Preheat the oven to 200°C (400°F). Arrange the marinated chicken skin-side up on a wire rack set over a rimmed baking sheet. Roast for 35 to 40 minutes, until the skin is mahogany and crisp and the juices run clear when pierced at the thickest part (internal temperature 82°C / 180°F).
4. Lightly brush both sides of each flatbread with olive oil and place directly on the oven rack or on a baking sheet for the last 4 to 5 minutes of roasting, until puffed, blistered, and lightly crisp at the edges.
5. To assemble, lay the warm flatbreads on a large platter. Spread the sumac onions evenly across the bread, then arrange the roasted chicken pieces on top. Drizzle generously with extra-virgin olive oil so it pools on the bread.
6. Scatter the toasted pine nuts and almonds over the chicken, shower with parsley, and serve immediately with lemon wedges for squeezing over the top.

Cook’s Notes

• Use the darkest brick-red sumac you can find; paler sumac lacks the bright tang that defines the dish.
• Marinating the chicken overnight under the skin gives the deepest color and most aromatic flavor.
• If taboon bread is unavailable, thick Lebanese pita or small saj flatbreads work well; do not substitute thin tortillas.
• Save the pan drippings from roasting and spoon them over the assembled musakhan for an extra layer of flavor.
• Musakhan is traditionally eaten with the hands; tear off pieces of the oil-soaked bread to scoop up the chicken and onions.

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