🍗 Musakhan
Musakhan is a Palestinian dish of roasted chicken smothered in onions slowly cooked in olive oil and plenty of tangy sumac, piled onto taboon flatbread and scattered with toasted pine nuts. The bread soaks up the oily, purple-red onions and crisps at the edges in the oven. It is eaten by hand, tearing bread and chicken together.
Diets
Allergens
Contains (in a typical recipe):
What it is made of
Recipe
Ingredients
- 1 chicken (about 1.4 kg), cut into quarters
- 1 kg onions, thinly sliced
- 100 ml olive oil
- 4 tbsp sumac
- 30 g pine nuts
- 4 taboon flatbreads
- 1 tsp allspice
- Salt and black pepper
Method
- Season the chicken with salt, pepper, allspice, 1 tbsp sumac and 1 tbsp oil; roast at 200 °C for 45 minutes.
- Cook the onions slowly in 80 ml oil for 25 minutes until soft, then stir in the remaining sumac and salt.
- Toast the pine nuts in a dry pan.
- Brush the breads with the onion oil, spread the onions over and top each with chicken.
- Bake 10 minutes until the bread edges crisp; scatter with pine nuts.
How to make it lighter
- Halve the olive oil and soften the onions with a little water (1 tbsp oil ≈ 120 kcal).
- Remove the chicken skin before serving.
- Have one quarter with one bread and a salad, and go easy on the pine nuts.
History
Musakhan is widely regarded as a national dish of Palestine and is traditionally linked to the olive-oil pressing season, when fresh oil was celebrated with it.
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Values are estimates per 100 g for a typical recipe; home and restaurant versions vary. Diets and allergens are worked out from the ingredients of a typical recipe — always check with whoever cooked the dish. Not medical advice. Nutrition data: Me Nutrition dish database v13. How we count →