How to make Palestinian Musakhan - Chicken in Sumac Onions

olive oil

🥗Healthier: avocado oil

💰Cheaper: sunflower oil

Avocado oil offers healthy fats, while sunflower oil is more budget-friendly.

pine nuts

🥗Healthier: walnuts

💰Cheaper: sunflower seeds

Walnuts provide similar texture and flavor, while sunflower seeds are cost-effective.

chicken

🥗Healthier: turkey

💰Cheaper: chicken thighs

Turkey is leaner, while chicken thighs are often less expensive.

flatbread

🥗Healthier: whole wheat pita

💰Cheaper: regular pita

Whole wheat pita adds fiber, while regular pita is more affordable.

Chop 6 to 8 medium onions into medium-sized cubes and set aside.

Chop 1 onion into large cubes for the chicken stock.

Chop the ends off 4 garlic cloves and squish them slightly to release flavor.

Cut the tips off 5 cardamom pods to help infuse flavor into the stock.

In a pot over medium heat, add 1 tablespoon of olive oil and 2 pieces of mastic (if using) until melted.

Add 2 bay leaves, 1 stick of cinnamon, and 1/2 teaspoon of whole black peppercorns; toast for 1-2 minutes until fragrant.

Add the large chopped onion and cook until just about translucent, a few minutes.

Add 1 teaspoon of baharat (or allspice) and 1/2 teaspoon of cumin, mixing thoroughly.

Push the onions to one side and add the chicken pieces skin-side down, searing for 1 minute on each side until colored.

Add enough water to completely submerge the chicken and turn the heat to high to bring to a boil.

Skim off any floating scum that forms on the top of the stock.

Add 2 teaspoons of salt and a vegetable stock cube if desired, then turn the heat to low and simmer for about 30 minutes.

After 30 minutes, the chicken should be fork-tender; taste and adjust seasoning if necessary.

In a heavy-bottomed pot, pour in 350 milliliters of olive oil over low heat and add the chopped onions.

Add 1/2 teaspoon of pepper and 1.5 teaspoons of salt, stir, cover, and cook for 20 minutes, stirring occasionally.

After 20 minutes, add 100 grams of sumac to the onions and mix thoroughly, then cover and cook for another 20 minutes.

Tear or cut flatbread to fit in an oven tray or baking dish, overlapping slightly if needed.

Spoon about half a ladle of stock onto each piece of flatbread to moisten it.

Spread a generous helping of the sumac onions over each flatbread, including some olive oil.

If using a second layer of flatbread, repeat the process with stock and onions.

Place the chicken pieces on top of the bread and onions, then spoon over some sumac-infused olive oil.

Preheat the oven to 180 degrees Celsius and bake for 10 minutes until the chicken is golden brown.

After baking, sprinkle toasted pine nuts over the dish and add fresh coriander leaves for garnish.

Serve by lifting a piece of flatbread with a spatula and plating with a piece of chicken on top.

Cooking Techniques

Equipment Needed

Spice Level: