Musakhan (Palestinian Sumac Chicken with Onions & Bread)

Musakhan is a treasured dish from Palestine, often considered the country’s national dish. At its heart, it’s comfort food—tender roasted chicken seasoned with sumac and warm spices, nestled on top of taboon bread that’s soaked in rich, fruity olive oil. It's generously topped with sweet caramelized onions and toasted pine nuts, creating a flavorful and deeply satisfying meal.

Traditionally made during the olive harvest season, musakhan celebrates the richness of Palestinian olive oil and brings people together around the table. Whether served for a family gathering or a festive occasion, it’s a dish that tells a story of home, heritage, and hospitality.

Ingredients:

• 1 whole chicken, cut into 8 pieces (Middle Eastern stores often sell it pre-cut)

• 4–5 large onions, chopped (you'll use about ½ cup for marinating, and the rest for cooking)

• 3 teaspoons salt, divided

• 1/4 cup sumac, plus more for garnish

• Black pepper, to taste

• 1 cup olive oil, divided (plus extra for drizzling)

• 1 teaspoon of 7 spice

• Large Middle Eastern flatbread or taboon bread

• Fried nuts (pine nuts or slivered almonds), for topping

  
  

Step 1: Marinate the Chicken

In a large bowl, combine:

• Chicken pieces

• ½ cup chopped onions

• 3 teaspoons salt

• 1/4 cup sumac

• Pepper to taste

• A drizzle of olive oil

  
  

Massage everything together with gloved hands until fully coated and well combined. Set aside to marinate while you prep the rest.

Step 2: Cook the Chicken and Onions (Two Pots)

Pot 1 – Onions: In a large wide pan, heat:

• The remaining chopped onions

• 1 cup olive oil

• Salt and pepper to taste

• A pinch of 7 spice

Cook over medium-low heat until the onions become soft, fragrant, and golden (not browned). Stir occasionally.

Pot 2 – Chicken: At the same time, in a separate pan, sear the marinated chicken pieces for a few minutes over medium heat, just until lightly browned on the outside (no need to cook through).

Step 3: Combine Chicken with Onions

Once the onions are soft, lay the partially cooked chicken pieces on top of the bed of onions in the onion pan. Cover and cook on low heat for about 30–40 minutes, or until the chicken is fully cooked and tender.

Step 4: Assemble the Dish

1. Remove the cooked chicken from the pan and set aside.

2. Drain the onions through a strainer, reserving the cooking oil/juices.

3. Take your large Middle Eastern bread, fold it in half or tear it into large pieces. Dip each piece lightly into the reserved juices and lay them on a serving platter.

4. Add a generous layer of the cooked onions over the bread.

5. Sprinkle sumac and fried nuts on top.

6. Repeat with another layer of bread and onions if desired, then top with the cooked chicken pieces.

7. Optional: Finish with a final drizzle of olive oil and a dusting of sumac.

Serve & Enjoy:

Serve warm, with yogurt or a fresh salad on the side if you’d like. Musakhan is perfect for gatherings, and best eaten with your hands!