Tender chicken baked with caramelized onions and sumac on flatbread.
Musakhan is a Palestinian-Levantine specialty featuring chicken marinated in sumac and olive oil, layered with caramelized onions on warm flatbread. It's traditionally eaten by folding the bread around the filling and eating with hands.
Serves 4
Toss chicken with 1/2 cup olive oil, 3 tbsp sumac, salt, and pepper. Marinate 1 hour.
Heat 1/2 cup olive oil, add sliced onions, cook for 30-40 minutes over medium-low heat until deeply golden.
Arrange marinated chicken in a baking dish, bake at 400°F for 25-30 minutes until cooked through.
Place flatbread on a serving platter, top with caramelized onions and chicken pieces, sprinkle remaining sumac, serve warm.
Don't rush the onions; low and slow caramelization is key
Sumac adds tartness without acid
Use turkey instead of chicken
Add toasted pine nuts
Refrigerate up to 3 days. Reheat gently in a 350°F oven.
Musakhan is a beloved Palestinian dish, with regional variations throughout the Levant and beyond.
Yes, reduce cooking time to 20-25 minutes.
Lemon juice can substitute, but sumac's tartness is unique.
Per serving (380g / 13.4 oz) · 4 servings total
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