Prep Time: 30 minutes.
How Many Servings?
8-10 servings
Table of Contents
I am looking for a new, exciting recipe to add to your mealtime favorite. Give this Palestinian Food- Chicken Musakhan a try. This mouth-watering dish has been delighting people’s tastebuds in Palestine for centuries. Everyone loves this traditional regional recipe, and it’s not hard to see why. Each bite of Musakhan is tender and flavorful! Although simple to prepare, the dish is unforgettable due to its powerful combination of rich onions, sumac, and olive oil. The result is an incredible meal that packs a lot of punch, contrast, and complexity.
As many of my readers know, I grew up in Jordan. Although Musakhan is a Palestinian dish, our region quickly fell in love with this recipe and made it our own! Because of this, Chicken Musakhan is a recipe that is very dear to my heart, as it reminds me of my mom and aunties, who took great pride in making it for our family. My recipe is a tribute to them and follows their preparation method so you can enjoy the pure essence of this traditional, authentic Palestinian meal. I even make the taboon bread from scratch and am delighted to share the recipe with you so you can learn how to make it at home. Hungry yet? Let’s dive into what makes Musakhan so delectable!
What is Musakhan?
As I mentioned, Musakhan is a traditional Palestinian dish famous throughout the region. It’s incredibly simplistic, but all ingredients combine to make an exceptional flavor that dazzles and delights. One of the primary ingredients in Musakhan is sumac. This red spice is quite tart while also being slightly fruity and sweet. It can be compared to the tang of lemon with its unique taste. It’s a spice that has to be experienced. Additionally, Musakhan demands taboon bread! This soft, delightful flatbread acts as the base of the Chicken and can be used as a wrap.
How can I find quality ingredients for Chicken Musakhan?
I want my readers and fellow chefs to understand the importance of using quality ingredients when preparing Chicken Musakhan. Although skimping on ingredients or choosing something cheap can be tempting, it will negatively impact the recipe. This is especially true when selecting olive oil. I understand that quality olive oil can be expensive, but it’s well worth the investment as you will use it throughout this recipe! Secondly, look for a sumac that doesn’t include a dye. This will give you the most authentic cooking and flavor experience. Finally, buy fresh onions. I use red onion, but if you prefer, you can use white or yellow onions.
How should I serve this Palestinian Food?
It’s widespread to serve authentic Chicken Musakhan with taboon bread or other middle eastern bread, but you have many options for dressing up this incredible meal. Many people enjoy complimenting the spices of Chicken Muskaan with a mild, creamy yogurt or cucumber salad. You can also serve your Musakhan with a delicious Fattoush salad.
Can Chicken Musakhan be stored and reheated?
Like most of my recipes, Chicken Musakhan can easily be stored and reheated for later enjoyment. I’m always surprised if someone ends up with leftovers after sitting down to a Chicken Musakhan, but if you have extra, pack it up into an airtight container and keep it in your refrigerator. Generally, chicken dishes will keep in the fridge for up to four days. Although you can enjoy your leftover Musakhan cold, I recommend reheating it. Because you want to avoid drying the Chicken out, skipping the microwave and warming it in the oven is best. Set your range to 375-400 degrees Fahrenheit and place the Chicken in a baking dish with a small amount of water (to revive and maintain proper moisture levels). Cover the leftovers with foil and bake until the Chicken reaches an internal temperature of 165 degrees F (typically, 15-20 minutes).
This Chicken Musakahan is your ticket to authentic Palestinian cuisine. While simple, the dish bursts with unique flavor combinations that will keep you returning for more. Prepare for a family meal or special occasion, and store and reheat any leftovers for later enjoyment.
Preparation
Heat a large pot over medium-high heat. Add olive oil to the pot and warm it slightly before adding the onion mix. Cook the mixture for five minutes. Allow it to continue to simmer. After ten minutes, remove ¾ cup olive oil from the pot. This will be used to marinate the chicken.
Add one tablespoon of sumac to the onion mixture and lower the heat to medium. Continue to cook it until the onion is tender. Keep stirring and mixing to prevent the onion from scorching or sticking to the bottom of the pot. After the onion is cooked (approximately twenty minutes), remove the onion mixture from the heat.
Preheat the oven to 375 degrees Fahrenheit. Use the ¾ cup olive oil from the onion mixture and pour it all over the chicken. Sprinkle the chicken with salt, black pepper, sumac, and juice from one lemon. Rub the mixture all over the chicken on both sides. Arrange each of the chicken pieces on a baking tray and cook the chicken until it is tender. This will take about 45 minutes.
Arrange the taboon bread in the oven while it is still hot. Toast the bread for only two minutes until the bottom becomes slightly toasty but not dry.
Dip the side of the bread that is not toasted into the onion mixture for a few seconds so the bread can absorb some of the flavored oil.
Arrange the bread on a platter. Use a small strainer to remove the onion from the onion mixture and spread it over the bread, leaving about an inch and a half around the edges.
Arrange the chicken on top of the bread and put everything back into the oven for five more minutes.
Remove the dish from the oven and sprinkle the chicken with toasted pine nuts, almonds, and chopped parsley. Enjoy!
Prep Time: 30 minutes.
How Many Servings?
8-10 servings
Ingredients:
Adjust Servings
| 1 ½ cups olive oil | |
| 5 large red onions (chopped) | |
| 1 tablespoon sumac | |
| 2 chickens that have been cleaned and cut into quarters (for a total of 8 pieces) | |
| Juice from one lemon | |
| ½ cup olive oil (from the cooked onion oil) | |
| 1 tablespoon salt | |
| 2 tablespoons black pepper | |
| 2 tablespoons sumac + 1 teaspoon of extra separated |
To arrange the dish:
| 5 large pieces taboon bread (Check out my recipe) | |
| ½ cup toasted pine nuts | |
| ½ cup blanched and toasted almonds | |
| 2 tablespoons chopped Italian parsley |
Preparation
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