Musakhan

5 from 65 votes

Delicious and simple to make this Palestinian chicken musakhan is perfectly spiced and full of flavor. Try this authentic street food at home.

Course Main Course

Cuisine Middle Eastern

Prep Time 10

Cook Time 45

Total Time 55

Servings servings

Calories 371kcal

Author Yumna Jawad

Equipment

Ingredients

2 tablespoons 7 spice divided
2 teaspoons salt divided
3 tablespoons sumac divided
4 chicken legs thigh and drumsticks, about 2 and half pounds
¼ cup plus 2 tablespoons olive oil
4 medium yellow onions chopped
¼ cup toasted pine nuts
6-8 small flatbreads naan, Greek pita bread or Taboon bread
Lemon slices for serving
Fresh 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 prepared baking sheet. Add 1 tablespoon 7 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 through 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, about 25 minutes.
Add the remaining 7 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.

Notes

Storage: Store any leftover ingredients in an airtight container for up to 3 days. It helps to separate the chicken from the flatbread so the bread doesn't get too soggy.

Substitutes: For best results, follow the recipe as is. However here are some common substitutes that would work well in this recipe.

Instead of sumac, you can use equal parts cumin and lemon zest.

Nutrition