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This is the best Musakhan sumac chicken recipe! This Palestinian roast chicken with caramelized onions will become your new favorite way to eat this protein! Detailed steps, photos, and video are included.
As a Middle Eastern woman, I’ve enjoyed some of the region’s most iconic dishes throughout my life. My mom’s Lebanese molokhia recipe is a family favorite, while Musakhan—a classic Palestinian dish of sumac and onion chicken on flatbread—is another top choice for its bold and unforgettable flavors.
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What is Musakhan?
Musakhan is a signature Palestinian roast chicken dish that’s hearty, aromatic, and perfect for sharing with your family. It combines tender chicken, caramelized onions, and citrusy sumac, all served over delicious flatbread.
Plus, it’s easy to make—cook the chicken, caramelize the onions, and assemble. It’s so flavorful and nutritious, and I love to serve it as a cozy communal meal so everyone can enjoy it together.
Watch how to make it
Ingredients
- Chicken: I recommend bone-in chicken quarters for the best juicy and flavorful results. You can also use skin-on chicken breasts, chicken thighs, or even a whole chicken.
- To poach the chicken: (optional). To infuse the chicken with warm notes, you will need peppercorns, bay leaves, cardamom pods, cinnamon stick, salt, olive oil, and water. You can also use your favorite spices like cumin, allspice, etc.
- To broil or bake the chicken: You will need some olive oil and sumac spice.
- Onions: I love to use red onions as they are sweeter and add a lovely color. You can also use yellow onions.
- Sumac: This is the star ingredient—its tangy flavor is essential, so I don’t recommend substituting it. You can easily find it online or in Middle Eastern stores.
- Olive oil: I love to use extra-virgin olive oil—it’s perfect for this recipe.
- Salt.
- To serve: You will need some flatbread. Traditionally, taboon bread is used. You can use naan or Greek pita. I also love to add some pine nuts and fresh parsley.
See the printable recipe card below for full information on ingredients and quantities.
How to make Musakhan sumac chicken
Cook the chicken: There are two ways to cook the chicken—you can sear, poach, and broil it, or marinate it and bake it directly in the oven.
- To bake the chicken: Season the chicken thighs with sumac and olive oil—rub them well on all sides. Let them marinate in the fridge for 20-30 minutes (or overnight). Then, bake them in a preheated oven at 400ºF/200ºC for about one hour until cooked through. When ready, the internal chicken temperature should be 165ºF/75ºC (the juices should run clear, and the meat should not be pink).
- To poach and broil the chicken: Heat the olive oil in a pan, then sear the chicken thighs on all sides. Then, add the aromatics and water, bring to a boil over medium-high heat, and poach for 25 to 30 minutes until fully cooked. Finally, remove the chicken quarters from the stock and place them on a baking tray. Brush with a bit of oil, sprinkle the sumac spice, and broil for 4 to 5 minutes until golden in color.
Prepare onion mixture: While the chicken is cooking, you can prepare the onion mixture. First, peel and finely slice the onions. Then, heat the olive oil in a large skillet over medium heat. Add the sliced onions and cook until they start to soften, about 10 minutes.
Add the sumac and salt to the onions. Continue cooking until the onions are caramelized and golden brown, about 15-20 minutes more. Then, remove from the heat.
Assemble: In a small dry pan, toast pine nuts until golden brown. Then, place one flatbread on a big serving plate and top it with some of the caramelized sumac and onion mixture. Place another flatbread and top it again. You can make 2-4 layers.
Then, arrange the cooked chicken quarters on top and sprinkle with the toasted pinenut and chopped fresh parsley. The juices from the chicken and the onions will soak into the bread.
To serve: Serve the Musakhan hot! Tear off pieces with your hands, making sure you get some bread and plenty of the onions and chicken in each bit. You can serve it with some olives, a fresh tomato and cucumber salad, or tabbouleh salad. Enjoy!
More chicken recipes
If you try this Musakhan recipe, let me know how it goes in the comments below. I’d appreciate a recipe card rating and would love to see your recipe recreations – tag me on Instagram @Alphafoodie!
Musakhan Sumac Chicken
Ingredients
- 4 bone-in chicken quarters or skin-on chicken breasts or 6-8 thighs
To poach the chicken (optional)
- 3 Tbsp olive oil
- 1 tsp peppercorns
- 3 bay leaves
- 5 cardamom pods
- 1 cinnamon stick
- 1/2 Tbsp salt
- 17 cups water
To broil or bake the chicken
- 2 Tbsp sumac
- 1 Tbsp olive oil
For the onion mixture
- 2 lb red onions 8-10 medium-sized, thinly sliced
- 1/2 cup olive oil
- 1/2 cup sumac
- 1/2 Tbsp salt
To serve
- 1/4 cup pine nuts
- 2-4 flatbread like taboon bread or naan bread
- fresh parsley chopped (for garnish)
Instructions
- Cook the chicken using your preferred method:Baked chicken: Rub the chicken thighs with sumac and olive oil. Marinate in the fridge for 20-3 minutes (or overnight). Bake in a preheated oven at 400ºF/200ºC for about one hour until cooked through. Check for doneness: internal temperature should be 165ºF/75ºC, or the juices should run clear, and the meat should not be pink.Poached and broiled chicken: Heat the olive oil in a pan and sear the chicken thighs on all sides. Add the peppercorns, bay leaves, cardamom pods, cinnamon, salt, and water. Boil over medium-high heat and poach for 25 to 30 minutes until fully cooked. Check for doneness: internal temperature should be 165ºF/75ºC, or the juices should run clear, and the meat should not be pink.Place the poached chicken quarters on a baking tray. Brush with sumac and olive oil. Broil for 4 to 5 minutes until golden in color.
- Peel and finely slice the onions. Heat olive oil in a large skillet over medium heat. Add the sliced onions and cook for about 10 minutes.
- Add the sumac and salt to the onions. Cook for another 15-20 minutes until the onions caramelize. Remove from the heat.
- In a small dry pan, toast the pine nuts until golden brown.
- Place one flatbread on a serving plate. Spread some of the caramelized onions on it. Add another flatbread and more of the onions, making two to four layers.
- Arrange the cooked chicken over the flatbread and top with pinenuts and chopped parsley. Enjoy the Musakhan hot!
Video
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
This is so delicous.