Musakhan Palestinian Sumac Chicken

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Musakhan is widely regarded as Palestine's national dish — a celebration of Palestinian olive oil, sumac, and slow-cooked sweet onions layered over taboon flatbread. Bone-in chicken is marinated in sumac and lemon, then roasted until the spiced onion juices soak into the bread beneath. It is traditionally eaten with the hands, often alongside olives, fresh herbs, and hot tea.

Nutrition Facts

Per serving (estimated)

• 760 kcalCalories
• 48 gFat
• 9 gSaturated Fat
• 42 gCarbs
• 6 gFiber
• 10 gSugar
• 42 gProtein
• 820 mgSodium
• 780 mgPotassium
• 140 mgCalcium
• 5 mgIron
• 18 mgVitamin C
• 110 mcgVitamin A

Ingredients

For the sumac chicken

• 1 whole chicken (3.5 lb) cut into 8 pieces, skin-on and bone-in
• 3 tablespoons ground sumac, divided
• 1/4 cup fresh lemon juice (about 2 lemons)
• 1/2 cup Palestinian extra-virgin olive oil, divided
• 2 teaspoons kosher salt
• 1 teaspoon freshly ground black pepper
• 1 teaspoon ground cumin

For the sumac-onion topping

• 3 lb yellow onions (about 5 large), halved and thinly sliced
• 3 tablespoons ground sumac
• 1/4 cup olive oil
• 1 teaspoon kosher salt
• 2 tablespoons pomegranate molasses (optional, for depth)
• 1/4 cup warm chicken broth or water

For assembly and garnish

• 4 large taboon breads (or thick naan), warmed
• 1/2 cup pine nuts
• 1/2 cup slivered blanched almonds
• 2 tablespoons chopped fresh parsley
• 1/2 cup green olives, pitted
• Lemon wedges, for serving

Directions

1. In a large bowl, combine the chicken pieces with 2 tablespoons sumac, the lemon juice, 1/4 cup olive oil, salt, pepper, and cumin. Toss to coat, cover, and marinate at room temperature for 30 minutes (or refrigerate up to 8 hours).
2. Preheat the oven to 400°F (200°C). Heat 1/4 cup olive oil in a wide skillet over medium heat. Add the sliced onions, salt, and remaining 1 tablespoon sumac; cook, stirring occasionally, for 25–30 minutes until the onions are deeply softened, jammy, and a rich mahogany color. Stir in the pomegranate molasses and broth, then remove from heat.
3. While the onions finish, toast the pine nuts and almonds in 1 tablespoon olive oil over medium-low heat for 3–4 minutes, shaking the pan often, until golden. Transfer to a bowl immediately so they don't burn.
4. Place the marinated chicken skin-side up on a rack set over a sheet pan. Roast for 35–40 minutes, until the skin is deeply bronzed and a thermometer inserted into the thickest part reads 175°F.
5. Spread the warm taboon breads across a large platter or sheet pan, slightly overlapping. Spoon the warm sumac onions evenly over the breads, spreading to the edges. Drizzle generously with the pan juices and any remaining olive oil from the onion pan.
6. Arrange the roasted chicken pieces on top of the onion-covered breads. Sprinkle the toasted pine nuts and almonds over everything, then scatter parsley.
7. Return the assembled platter to the oven for 5 minutes so the bread crisps slightly at the edges and absorbs the juices.
8. Serve immediately on the platter with green olives and lemon wedges alongside; encourage everyone to tear the bread with their hands and pull at the chicken.

Cook’s Notes

• True Palestinian sumac has a brighter, more floral tang than commercial varieties — seek it out at Middle Eastern markets for the most authentic flavor.
• Do not rush the onions: they should cook low and slow until almost jam-like; undercooking them leaves musakhan flat and sharp.
• If taboon bread is unavailable, use large thick naan or any rustic flatbread at least 10 inches across.
• Toast the nuts just until golden — pine nuts scorch in seconds and turn bitter.
• Save any leftover onion-oil mixture to drizzle over rice, lentils, or roasted vegetables the next day.

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