Musakhan is a beloved Palestinian dish that celebrates simple, bold flavors. This recipe features tender chicken marinated in tangy sumac, earthy cinnamon, and nutmeg, then roasted with layers of slow-cooked red onions. The chicken rests on a bed of torn lavash bread, absorbing the savory juices and olive oil for every bite. The result is a comforting, aromatic meal with a perfect balance of tangy, sweet, and savory notes. Ideal for family dinners or gathering with friends, this dish brings authentic Middle Eastern hospitality to your table. Serve it warm, garnished with toasted pine nuts, for a truly satisfying experience.
Musakhan
Description
Musakhan is a beloved Palestinian dish that celebrates simple, bold flavors. This recipe features tender chicken marinated in tangy sumac, earthy cinnamon, and nutmeg, then roasted with layers of slow-cooked red onions. The chicken rests on a bed of torn lavash bread, absorbing the savory juices and olive oil for every bite. The result is a comforting, aromatic meal with a perfect balance of tangy, sweet, and savory notes. Ideal for family dinners or gathering with friends, this dish brings authentic Middle Eastern hospitality to your table. Serve it warm, garnished with toasted pine nuts, for a truly satisfying experience.Ingredients
Directions
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Rinse the chicken quarters and pat them dry with paper towels. Trim off any excess fat.
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In a small bowl, combine the sumac, ground nutmeg, ground cinnamon, black pepper, and sea salt to taste.
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Set aside 2 teaspoons of the spice mixture. Mix the remaining spices with the lemon juice to form a paste.
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Rub the spice-lemon paste thoroughly over the chicken flesh, ensuring it gets under the skin. Marinate for at least 30 minutes, or up to 2 days in the refrigerator.
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Preheat the oven to 400°F (200°C).
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In a large skillet, toss the thinly sliced red onions with 1 1/2 tablespoons of olive oil, half of the chicken stock, the reserved 2 teaspoons of spice mixture, and a pinch of salt.
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Cover the skillet and cook the onions gently over medium-low heat for 30 minutes, until soft and caramelized.
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Bring the marinated chicken to room temperature. Place the chicken pieces skin-side down on a non-stick baking sheet.
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Divide the caramelized onions into 4 portions and spread them over the chicken pieces. Cover the baking sheet with foil.
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Bake the chicken and onions for 20 minutes.
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While the chicken bakes, lightly brush a large ovenproof serving dish with the remaining olive oil.
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Scatter the torn lavash bread in one or two layers on the bottom of the serving dish.
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Sprinkle the remaining chicken stock evenly over the bread.
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Carefully flip the chicken-and-onion quarters onto the bread so that the skin side is facing up.
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Return the dish to the oven and bake uncovered for 20 minutes, until the chicken is tender and the skin is crispy brown.
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Serve immediately, sprinkling with toasted pine nuts.
Nutrition Facts
- Amount Per Serving
- Calories 619kcal
- % Daily Value *
- Total Fat 31g48%
- Saturated Fat 8g40%
- Cholesterol 222mg74%
- Sodium 206mg9%
- Total Carbohydrate 4g2%
- Dietary Fiber 2g8%
- Protein 68g136%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
