Musakhan
Musakhan is my personal everyday favourite. It’s simpler to make, packed with flavour, and feels like a warm hug. The tangy sumac onions with juicy roasted chicken on soft taboon bread is unbeatable!
Ingredients (for 4–6 people):
1 whole chicken (cut into pieces) or 8 chicken thighs
4–5 large red onions
4–5 tbsp sumac powder
Olive oil (generous amount)
Spices: salt, black pepper, cardamom, cinnamon
Taboon bread (or thick flatbread/pita)
To garnish: toasted pine nuts, fresh parsley
How to Make Musakhan:
Prepare the Onions: Slice the onions thinly. Cook them slowly in plenty of olive oil with sumac, salt, and spices until soft, sweet, and caramelized (about 20–25 minutes).
Marinate & Roast the Chicken: Rub the chicken pieces with olive oil, sumac, salt, pepper, and spices. Roast in the oven at 200°C (390°F) for 45–60 minutes until golden and juicy. You can also cook it on the stovetop.
Assemble: Warm the taboon bread. Spread a generous layer of the sumac-cooked onions on the bread, place the roasted chicken on top, and add more onions.
Garnish: Sprinkle toasted pine nuts and fresh parsley.
Serve: Cut into portions and enjoy immediately while warm. It’s usually served with fresh yogurt or a simple salad.
Musakhan is perfect for family meals and gatherings. The smell of sumac and onions fills the whole house!