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Palestinian chicken musakhan recipe

Authentic Palestinian Musakhan (مسخّن‎)

Chicken Musakhan is the national dish of Palestine! It is super easy to make and filled with incredible flavor. Palestinian musakhan is made of baked crispy sumac chicken served on top of red onions and shrak. It is an authentic Arabic dish that you don't want to miss out on!
5 from 5 votes
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Prep Time 10 minutes
Cook Time 50 minutes
Total Time 1 hour
Course Main Course
Cuisine Arabic, Jordanian, Middle Eastern, Palestinian
Servings 8 people
Calories 463 kcal

Equipment

  • 9 x 12 baking pan
  • Wok or other large frying pan
  • Large serving platter

Ingredients
  

For the sumac roasted chicken:

  • 8 pieces chicken legs & thighs (bone-in & skin-on)
  • 3 tablespoon olive oil
  • 4 tablespoon sumac
  • ½ tablespoon ground cumin
  • 1 teaspoon Arabic 7 spices
  • 1 teaspoon pink sea salt

For the sumac spiced red onions:

  • 4 tablespoon olive oil
  • 4 lg red onions (or 8 small red onions)
  • 4 tablespoon sumac
  • ½ tablespoon ground cumin
  • 2 teaspoon Arabic 7 spices
  • 1 teaspoon pink sea salt

To serve:

  • Shrak bread
  • Pine nuts, toasted in ghee
  • Parsley

Instructions
 

How to bake the sumac chicken

  • Preheat oven to 350 degrees Fahrenheit.
    In a baking dish, add a mixture of 8 chicken legs and thighs, with their bone-in and the skin still on.
    8 pieces chicken legs & thighs (bone-in & skin-on)
  • Drizzle chicken with 3 tablespoons olive oil.
    3 tablespoon olive oil
  • Sprinkle 4 tablespoons sumac, ½ tablespoon cumin, 1 teaspoon 7 spices, and 1 teaspoon sea salt across the top of the chicken.
    4 tablespoon sumac, ½ tablespoon ground cumin, 1 teaspoon Arabic 7 spices, 1 teaspoon pink sea salt
  • Mix chicken around pan to evenly coat each piece.
  • Bake chicken for 45-60 minutes with the skin side up.
  • Broil on high for the last 5 minutes of baking for crispy topped chicken.

How to make the sumac spiced red onions

  • In a large frying pan or wok, heat 4 tablespoons of olive oil over medium heat.
    4 tablespoon olive oil
  • Add 4 large sliced red onions.
    4 lg red onions (or 8 small red onions)
  • Add 4 tablespoons sumac, ½ tablespoon cumin, 2 teaspoons 7 spices, 1 teaspoon of salt. Stir to evenly coat the red onions with the spices.
    4 tablespoon sumac, ½ tablespoon ground cumin, 2 teaspoon Arabic 7 spices, 1 teaspoon pink sea salt
    Red Onions with Spices for Palestinian Musakhan Recipe
  • Cook onions over medium heat, stirring occasionally until they are very soft.
    Cooked Red Onions with Spices for Palestinian Musakhan Recipe

How to serve musakhan

  • Line a large serving platter with 2 shrak breads.
    Shrak bread
    shrak bread to serve with Palestinian Musakhan
  • Add the soft red onions and spread around the pan evenly.
  • Add the crispy sumac chicken.
    Authentic Palestinian Musakhan
  • Sprinkle toasted pine nuts and parsley across the top.
    Pine nuts, toasted in ghee, Parsley
  • This is a family style recipe meant to be eaten right from the tray so put it at the center of the table where everyone can reach!

Video

Notes

Nutrition facts for any recipe on thehintofrosemary are only an estimate and never a guarantee. 

Nutrition

Serving: 1serving musakhan (1 piece of chicken with onions)Calories: 463kcalProtein: 38gFat: 33gSaturated Fat: 5gPolyunsaturated Fat: 1.4gMonounsaturated Fat: 10gCholesterol: 123mgPotassium: 312mgVitamin C: 8mgCalcium: 50mgIron: 1.63mg
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