Palestinian Musakhan Recipe
Musakhan is a dish featuring chicken and onions served on flatbread. Traditionally, a whole chicken is roasted and then shredded to prepare Musakhan. The chicken is seasoned with various spices, with sumac being the dominant flavor.
Ingredients
- Seven spices divided - 2 tbsp
- Salt - 2 tsp
- Sumac divided – 3 tbsp
- Whole chicken legs - 4
- Olive oil – ¼ cup and 2 tbsp
- Yellow onions chopped – 4
- Toasted pine nuts – ¼ cup
- Pita flatbreads - 4-8
- Lemon slices and parsley for serving
Instructions
- Preheat the oven to 400°F. Line a baking sheet with parchment paper.
- Pat the chicken legs dry and place on the prepared baking sheet.
- Add 1 tablespoon of the seven spice, 1 teaspoon salt and 1 tablespoon sumac on top of the chicken.
- Drizzle 2 tablespoons olive oil and use your hands to rub the spice mixture into the chicken, making sure to get underneath the skin.
- Bake for 40 minutes until the skin is crisp and the chicken is cooked to internal temperature of 165°F.
- Meanwhile, heat the ¼ cup olive oil in a large non-stick skillet over medium heat. Add the onions and cook, stirring occasionally until lightly golden.
- Add the remaining seven spice, salt and sumac on top of the onions and continue cooking for 5 more minutes until the spices are fragrant.
- Place the flatbreads on a large baking sheet.
- Divide the onion mixture between the flatbreads. Spread the mixture but leave a small border around the edges.
- Add one cooked chicken leg on each flatbread. Sprinkle the pine nuts on top.
- Broil the flatbreads until the edges begin to brown and toast, 3-5 minutes.
- Serve with lemon slices and fresh parsley, if desired.
Nutrition
Calories: 1710kcalCarbohydrates: 36gProtein: 170gFat: 95gSaturated Fat: 24gCholesterol: 526mgSodium: 2024mgFiber: 5gSugar: 6g
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