Musakhan with Chicken, Onions, and Sumac — A Beloved Palestinian Classic

Musakhan is one of the most famous dishes in Palestinian cuisine, known for its rich flavor and high nutritional value.

This hearty dish combines protein, carbohydrates, dietary fiber, and healthy fats — all in one delicious meal.

It’s also simple to prepare, incredibly satisfying, and can be made in various ways.

Here’s the easiest and most authentic version from Nadormagazine.

Cooking Time

⏱️ 60 minutes

Serves

👩‍🍳 4 people

Ingredients

• Ground spices: ½ teaspoon

• Ground cardamom: ½ teaspoon

• Ground cumin: ½ teaspoon

• Sumac: 2 tablespoons

• Chicken thighs: 4 pieces

• Salt: ¼ teaspoon

• Olive oil: 1 cup

• White onion: 1 cup, roughly chopped

• Pine nuts: ½ cup

• Flatbread (taboon or pita): 4 loaves

• Lemon: 1

Preparation

1. Preheat the oven to 250°C (480°F).
   In a small bowl, mix the spices, cardamom, cumin, and sumac.

2. Season the chicken with salt in a separate bowl, then rub it with half of the spice mixture until evenly coated.

3. Heat ½ cup of olive oil in a large oven-safe skillet over medium heat.
   Add the chicken and cook, turning occasionally, until golden brown and some of the fat has rendered — about 3 minutes per side.
   Transfer the chicken to a large plate, leaving the drippings in the pan.

4. In the same pan, add the onions over high heat, scraping up any browned bits from the bottom.
   Add a splash of water if the pan becomes too dry.
   Cook the onions until soft and golden — about 25 minutes.

5. Add the remaining spice mix, stirring for about 30 seconds until fragrant.
   Pour in ½ cup of water, season with a little salt, and bring to a simmer.
   Return the chicken to the skillet.

6. Cook uncovered until the liquid evaporates and the chicken is fully cooked — around 35 minutes.
   Let it cool in the pan for 10 minutes.

7. Meanwhile, toast the pine nuts in a small pan with 1 tablespoon of olive oil over medium heat.
   Stir constantly for about 3 minutes, until fragrant and golden.
   Remove from heat and sprinkle with a pinch of salt.

8. To serve:
   Arrange the warm flatbread on a large serving platter.
   Spoon the chicken and onions over the bread.
   Sprinkle with the toasted pine nuts and an extra pinch of sumac.
   Squeeze half a lemon over the top — and serve hot.