Musakhan
Delicious and simple to make this Palestinian chicken musakhan is perfectly spiced and full of flavor. Try this authentic street food at home.
Servings: 8 servings
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
Calories: 371kcal | Carbohydrates: 31g | Protein: 16g | Fat: 21g | Saturated Fat: 4g | Trans Fat: 1g | Cholesterol: 60mg | Sodium: 896mg | Potassium: 335mg | Fiber: 3g | Sugar: 3g | Vitamin A: 657IU | Vitamin C: 8mg | Calcium: 64mg | Iron: 2mg
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