Musakhan (Palestinian Sumac Chicken with Caramelised Onions on Flatbread)
1 hr 38 min · 56 min active · makes ~2.5 kg · Medium
Musakhan (Palestinian Sumac Chicken with Caramelised Onions on Flatbread)
Palestinian flatbread topped with sumac-spiced chicken, caramelised onions, and toasted pine nuts.
TOTAL TIME
1 hr 38 min
ACTIVE TIME
56 min
QUANTITY
~2.5 kg
DIFFICULTY
Medium
CUISINE
—
Who’s eating
A
Cooking for A typical adult.
This should leave everyone comfortably full.
Ingredients0/13
Tools0/17
Ingredients0/13 gathered · 4 servings
6piece
as needed
as needed
3tsp
2tsp
0.5tsp
0.5tsp
2tsp
1,400g
50g
4piece
10g
4tbsp| # | Product | Quantity | Notes | State | |
|---|---|---|---|---|---|
| 1 | | 6piece | — | — | |
| 2 | | as needed | — | — | |
| 3 | | as needed | — | — | |
| 4 | | 3tsp | — | — | |
| 5 | | 2tsp | — | — | |
| 6 | | 0.5tsp | — | — | |
| 7 | | 0.5tsp | — | — | |
| 8 | | 2tsp | — | — | |
| 9 | | 1,400g | — | — | |
| 10 | | 50g | — | — | |
| 11 | | 4piece | — | — | |
| 12 | | 10g | — | — | |
| 13 | | 4tbsp | — | — |
Tools19 items
Procedure49 steps
1 of 49
Lay the onions on the chopping board.
White onion · 6 piece
⏱ 5s
ResultWhite onion2 of 49
Cut them in half through the root and peel off the skins.
⏱ 3 min
ResultHalved white onion5 of 49
Put 3 tablespoons of the olive oil in the medium bowl.
Extra-virgin olive oil · 3 tbsp
⏱ 5s
ResultExtra-virgin olive oil6 of 49
Add 2 teaspoons of the sumac.
Ground sumac · 2 tsp⏱ 5s
ResultOil and sumac7 of 49
Add 1 teaspoon of the allspice.
Ground allspice · 1 tsp⏱ 5s
ResultOil with allspice8 of 49
Add 1 teaspoon of the cinnamon.
Ground cinnamon · 1 tsp⏱ 5s
ResultOil with cinnamon9 of 49
Add the cardamom.
Ground cardamom · 0.5 tsp⏱ 5s
ResultOil with cardamom10 of 49
Add the pepper.
Ground black pepper · 0.5 tsp⏱ 5s
ResultSpiced oil11 of 49
Add 1 teaspoon of the salt.
Fine salt · 1 tsp⏱ 5s
ResultUnmixed marinade13 of 49
Lay the chicken legs in the roasting tin.
Chicken legs · 1,400 g
⏱ 15s
ResultChicken legs14 of 49
Cut 2 or 3 deep slashes into each leg.
⏱ 1 min
ResultScored chicken legs16 of 49
Rub it all over the chicken and into the cuts, then wash your hands.
⏱ 1 min
ResultRubbed chicken legs17 of 49
Leave to marinate in the fridge for at least 30 minutes.
⏱ 30 min
ResultMarinated chicken legs18 of 49
Turn the oven to 200 °C (180 °C fan).
⏱ 15 min
19 of 49
Using oven gloves, put the roasting tin in the oven.
⏱ 10s
ResultMarinated chicken legs20 of 49
Roast for about 45 minutes, until the skin is crisp and the thickest part reads 74 °C on a thermometer.
⏱ 45 min
ResultRoasted chicken legs21 of 49
Using oven gloves, take the roasting tin out.
⏱ 10s
ResultRoasted chicken legs22 of 49
Meanwhile, pour 100 ml of the olive oil into the large frying pan.
Extra-virgin olive oil · 100 ml
⏱ 10s
ResultExtra-virgin olive oil23 of 49
Heat over a medium heat.
⏱ 1 min
ResultHot oil25 of 49
Add the rest of the salt.
Fine salt · 1 tsp⏱ 5s
ResultSalted onions26 of 49
Cook gently for about 25 minutes, stirring often, until very soft and deep golden.
⏱ 25 min
ResultSoft golden onions27 of 49
Add 3 tablespoons of the sumac.
Ground sumac · 3 tbsp⏱ 10s
ResultOnions with sumac28 of 49
Add the rest of the allspice.
Ground allspice · 2 tsp⏱ 5s
ResultOnions with allspice29 of 49
Add the rest of the cinnamon.
Ground cinnamon · 1 tsp⏱ 5s
ResultSpiced onions31 of 49
Put the pine nuts in the small frying pan.
Pine nuts · 50 g
⏱ 5s
ResultPine nuts32 of 49
Toast over a medium heat for about 3 minutes, stirring, until golden.
⏱ 3 min
ResultToasted Pine Nuts33 of 49
Tip them into the small bowl so they stop cooking.
⏱ 5s
ResultToasted Pine Nutsused in step 4334 of 49
Leave the chicken to rest for 10 minutes.
⏱ 10 min
ResultRested chicken legs35 of 49
Pull the meat and skin off the bones in large pieces with the fork, discarding the bones.
⏱ 4 min
ResultPulled chickenused in step 4236 of 49
Lay the flatbreads on the baking tray.
Taboon flatbread · 4 piece
⏱ 20s
ResultTaboon flatbread37 of 49
Brush them with the last 40 ml of olive oil.
Extra-virgin olive oil · 40 ml
⏱ 40s
ResultOiled flatbreads39 of 49
Using oven gloves, put the baking tray in the oven.
⏱ 10s
ResultFlatbreads with onions40 of 49
Bake for 5 minutes, until the edges crisp.
⏱ 5 min
ResultBaked onion flatbreads41 of 49
Using oven gloves, take the baking tray out.
⏱ 10s
ResultBaked onion flatbreads44 of 49
Dust with the last teaspoon of sumac.
Ground sumac · 1 tsp⏱ 10s
ResultMusakhan with sumac45 of 49
Lay the parsley on the board.
Flat-leaf parsley · 10 g⏱ 5s
ResultFlat-leaf parsley47 of 49
Put them in the small bowl.
⏱ 5s
ResultRoughly chopped parsley49 of 49
Add a spoonful of yoghurt to each flatbread and serve.
Plain full-fat yoghurt · 4 tbsp
⏱ 20s
ResultMusakhan (Palestinian Sumac Chicken with Caramelised Onions on Flatbread)Total Time1 hr 38 min
| # | Product | Tool | Action |
|---|---|---|---|
| 1 | 6 piece | | Lay the onions on the chopping board.⏱ 5sResultWhite onion |
| 2 | White onionstep 1 | | Cut them in half through the root and peel off the skins.⏱ 3 minResultHalved white onion |
| 3 | Halved white onionstep 2 | | Slice them thinly into half-moons.⏱ 9 minResultSliced Onion |
| 4 | Sliced Onionstep 3 |  | Put the onion in the large bowl.⏱ 5sResultSliced Onionused in step 24 |
| 5 | 3 tbsp | | Put 3 tablespoons of the olive oil in the medium bowl.⏱ 5sResultExtra-virgin olive oil |
| 6 | 2 tsp | | Add 2 teaspoons of the sumac.⏱ 5sResultOil and sumac |
| 7 | 1 tsp | | Add 1 teaspoon of the allspice.⏱ 5sResultOil with allspice |
| 8 | 1 tsp | | Add 1 teaspoon of the cinnamon.⏱ 5sResultOil with cinnamon |
| 9 | 0.5 tsp | | Add the cardamom.⏱ 5sResultOil with cardamom |
| 10 | 0.5 tsp | | Add the pepper.⏱ 5sResultSpiced oil |
| 11 | 1 tsp | | Add 1 teaspoon of the salt.⏱ 5sResultUnmixed marinade |
| 12 | — | | Stir to a paste.⏱ 20sResultSumac marinadeused in step 15 |
| 13 | 1,400 g | | Lay the chicken legs in the roasting tin.⏱ 15sResultChicken legs |
| 14 | — | | Cut 2 or 3 deep slashes into each leg.⏱ 1 minResultScored chicken legs |
| 15 | Sumac marinadestep 12 | | Spoon the marinade over.⏱ 20sResultChicken and marinade |
| 16 | — | | Rub it all over the chicken and into the cuts, then wash your hands.⏱ 1 minResultRubbed chicken legs |
| 17 | — | | Leave to marinate in the fridge for at least 30 minutes.⏱ 30 minResultMarinated chicken legs |
| 18 | — | | Turn the oven to 200 °C (180 °C fan).⏱ 15 min |
| 19 | — | | Using oven gloves, put the roasting tin in the oven.⏱ 10sResultMarinated chicken legs |
| 20 | — | | Roast for about 45 minutes, until the skin is crisp and the thickest part reads 74 °C on a thermometer.⏱ 45 minResultRoasted chicken legs |
| 21 | — | | Using oven gloves, take the roasting tin out.⏱ 10sResultRoasted chicken legs |
| 22 | 100 ml | | Meanwhile, pour 100 ml of the olive oil into the large frying pan.⏱ 10sResultExtra-virgin olive oil |
| 23 | — | | Heat over a medium heat.⏱ 1 minResultHot oil |
| 24 | Sliced Onionstep 4 | | Add the onions.⏱ 15sResultOnions in oil |
| 25 | 1 tsp | | Add the rest of the salt.⏱ 5sResultSalted onions |
| 26 | — | | Cook gently for about 25 minutes, stirring often, until very soft and deep golden.⏱ 25 minResultSoft golden onions |
| 27 | 3 tbsp | | Add 3 tablespoons of the sumac.⏱ 10sResultOnions with sumac |
| 28 | 2 tsp | | Add the rest of the allspice.⏱ 5sResultOnions with allspice |
| 29 | 1 tsp | | Add the rest of the cinnamon.⏱ 5sResultSpiced onions |
| 30 | — | | Stir for 2 minutes, then take off the heat.⏱ 2 minResultSumac onionsused in step 38 |
| 31 | 50 g | | Put the pine nuts in the small frying pan.⏱ 5sResultPine nuts |
| 32 | — | | Toast over a medium heat for about 3 minutes, stirring, until golden.⏱ 3 minResultToasted Pine Nuts |
| 33 | Toasted Pine Nutsstep 32 | | Tip them into the small bowl so they stop cooking.⏱ 5sResultToasted Pine Nutsused in step 43 |
| 34 | — | | Leave the chicken to rest for 10 minutes.⏱ 10 minResultRested chicken legs |
| 35 | — | | Pull the meat and skin off the bones in large pieces with the fork, discarding the bones.⏱ 4 minResultPulled chickenused in step 42 |
| 36 | 4 piece | | Lay the flatbreads on the baking tray.⏱ 20sResultTaboon flatbread |
| 37 | 40 ml | | Brush them with the last 40 ml of olive oil.⏱ 40sResultOiled flatbreads |
| 38 | Sumac onionsstep 30 | | Spread the onions over them.⏱ 1 minResultFlatbreads with onions |
| 39 | — | | Using oven gloves, put the baking tray in the oven.⏱ 10sResultFlatbreads with onions |
| 40 | — | | Bake for 5 minutes, until the edges crisp.⏱ 5 minResultBaked onion flatbreads |
| 41 | — | | Using oven gloves, take the baking tray out.⏱ 10sResultBaked onion flatbreads |
| 42 | Pulled chickenstep 35 |  | Pile the chicken on top.⏱ 40sResultFlatbreads with chicken |
| 43 | Toasted Pine Nutsstep 33 | | Scatter over the pine nuts.⏱ 15sResultMusakhan with pine nuts |
| 44 | 1 tsp | | Dust with the last teaspoon of sumac.⏱ 10sResultMusakhan with sumac |
| 45 | 10 g | | Lay the parsley on the board.⏱ 5sResultFlat-leaf parsley |
| 46 | Flat-leaf parsleystep 45 | | Chop the leaves roughly.⏱ 40sResultRoughly chopped parsley |
| 47 | Roughly chopped parsleystep 46 | | Put them in the small bowl.⏱ 5sResultRoughly chopped parsley |
| 48 | Roughly chopped parsleystep 47 | | Scatter the parsley over.⏱ 10sResultDressed musakhan |
| 49 | 4 tbsp | | Add a spoonful of yoghurt to each flatbread and serve.⏱ 20sResultMusakhan (Palestinian Sumac Chicken with Caramelised Onions on Flatbread) |
| Total Time | 1 hr 38 min | ||
Nutritionper serving
Estimated · pre-cooking · 95% ingredients covered
| Nutrient | Per serving |
|---|---|
| 945kcal | |
| 77g | |
| 63g | |
| 10g | |
| 25g | |
| 9g | |
| 6g | |
| 1,442mg |
Ingredients0/13
Tools0/17
Recipe
Musakhan (Palestinian Sumac Chicken with Caramelised Onions on Flatbread)
Palestinian flatbread topped with sumac-spiced chicken, caramelised onions, and toasted pine nuts.
What you’ll doYou will slice the onions, rub chicken legs with an olive oil, sumac and warm spice paste and let them marinate, then roast them for about 45 minutes until they reach 74 °C. Meanwhile cook the onions slowly in olive oil until soft and deep golden, season them with more sumac, allspice and cinnamon, and toast the pine nuts. Brush the flatbreads with oil, spread with the onions and bake briefly, then top with the pulled chicken, pine nuts, sumac, parsley and yoghurt.
Serves4
Total1 hr 38 min
LevelMedium
Ingredients
- White onion6 piece
- Extra-virgin olive oilas needed
- Ground sumacas needed
- Ground allspice3 tsp
- Ground cinnamon2 tsp
- Ground cardamom0.5 tsp
- Ground black pepper0.5 tsp
- Fine salt2 tsp
- Chicken legs1,400 g
- Pine nuts50 g
- Taboon flatbread4 piece
- Flat-leaf parsley10 g
- Plain full-fat yoghurt4 tbsp
Tools
Small frying panSpoonTongsPine nuts bowl (small bowl)Parsley bowl (small bowl)OvenRoasting tinLarge frying panPastry brushChef's knifeMedium bowlLarge bowlWooden spoonBaking trayCooking thermometerForkOven gloveChopping boardThermometer
Method
1
Lay the onions on the chopping board.
5sChopping boardWhite onion · 6 piece
2
Cut them in half through the root and peel off the skins.
3 minChopping board, Chefs knifeWhite onion · step 1
3
Slice them thinly into half-moons.
9 minChefs knifeHalved white onion · step 2
4
Put the onion in the large bowl.
Result · Sliced Onion · used in step 24
5sLarge bowlSliced Onion · step 3
5
Put 3 tablespoons of the olive oil in the medium bowl.
5sMedium bowlExtra-virgin olive oil · 3 tbsp
6
Add 2 teaspoons of the sumac.
5sMedium bowlGround sumac · 2 tsp
7
Add 1 teaspoon of the allspice.
5sMedium bowlGround allspice · 1 tsp
8
Add 1 teaspoon of the cinnamon.
5sMedium bowlGround cinnamon · 1 tsp
9
Add the cardamom.
5sMedium bowlGround cardamom · 0.5 tsp
10
Add the pepper.
5sMedium bowlGround black pepper · 0.5 tsp
11
Add 1 teaspoon of the salt.
5sMedium bowlFine salt · 1 tsp
12
Stir to a paste.
Result · Sumac marinade · used in step 15
20sMedium bowl, Spoon
13
Lay the chicken legs in the roasting tin.
15sRoasting tinChicken legs · 1,400 g
14
Cut 2 or 3 deep slashes into each leg.
1 minRoasting tin, Chefs knife
15
Spoon the marinade over.
20sRoasting tin, SpoonSumac marinade · step 12
16
Rub it all over the chicken and into the cuts, then wash your hands.
1 minRoasting tin
17
Leave to marinate in the fridge for at least 30 minutes.
30 minRoasting tin
18
Turn the oven to 200 °C (180 °C fan).
200°C15 minOven
19
Using oven gloves, put the roasting tin in the oven.
10sRoasting tin, Oven, Oven glove
20
Roast for about 45 minutes, until the skin is crisp and the thickest part reads 74 °C on a thermometer.
200°C45 minRoasting tin, Thermometer
21
Using oven gloves, take the roasting tin out.
10sRoasting tin, Oven, Oven glove
22
Meanwhile, pour 100 ml of the olive oil into the large frying pan.
10sLarge frying panExtra-virgin olive oil · 100 ml
23
Heat over a medium heat.
1 minLarge frying pan
24
Add the onions.
15sLarge frying panSliced Onion · step 4
25
Add the rest of the salt.
5sLarge frying panFine salt · 1 tsp
26
Cook gently for about 25 minutes, stirring often, until very soft and deep golden.
25 minLarge frying pan, Wooden spoon
27
Add 3 tablespoons of the sumac.
10sLarge frying panGround sumac · 3 tbsp
28
Add the rest of the allspice.
5sLarge frying panGround allspice · 2 tsp
29
Add the rest of the cinnamon.
5sLarge frying panGround cinnamon · 1 tsp
30
Stir for 2 minutes, then take off the heat.
Result · Sumac onions · used in step 38
2 minLarge frying pan, Wooden spoon
31
Put the pine nuts in the small frying pan.
5sSmall frying panPine nuts · 50 g
32
Toast over a medium heat for about 3 minutes, stirring, until golden.
3 minSmall frying pan
33
Tip them into the small bowl so they stop cooking.
Result · Toasted Pine Nuts · used in step 43
5sPine nuts bowl (small bowl)Toasted Pine Nuts · step 32
34
Leave the chicken to rest for 10 minutes.
10 minRoasting tin
35
Pull the meat and skin off the bones in large pieces with the fork, discarding the bones.
Result · Pulled chicken · used in step 42
4 minRoasting tin, Fork
36
Lay the flatbreads on the baking tray.
20sBaking trayTaboon flatbread · 4 piece
37
Brush them with the last 40 ml of olive oil.
40sBaking tray, Pastry brushExtra-virgin olive oil · 40 ml
38
Spread the onions over them.
1 minBaking tray, SpoonSumac onions · step 30
39
Using oven gloves, put the baking tray in the oven.
10sBaking tray, Oven, Oven glove
40
Bake for 5 minutes, until the edges crisp.
200°C5 minBaking tray
41
Using oven gloves, take the baking tray out.
10sBaking tray, Oven, Oven glove
42
Pile the chicken on top.
40sBaking tray, TongsPulled chicken · step 35
43
Scatter over the pine nuts.
15sBaking trayToasted Pine Nuts · step 33
44
Dust with the last teaspoon of sumac.
10sBaking trayGround sumac · 1 tsp
45
Lay the parsley on the board.
5sChopping boardFlat-leaf parsley · 10 g
46
Chop the leaves roughly.
40sChopping board, Chefs knifeFlat-leaf parsley · step 45
47
Put them in the small bowl.
5sParsley bowl (small bowl)Roughly chopped parsley · step 46
48
Scatter the parsley over.
10sBaking trayRoughly chopped parsley · step 47
49
Add a spoonful of yoghurt to each flatbread and serve.
Result · Musakhan (Palestinian Sumac Chicken with Caramelised Onions on Flatbread)
20sBaking tray, SpoonPlain full-fat yoghurt · 4 tbsp
Printed 6 October 2026