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Greatest plates · Main
Musakhan (Sumac Chicken with Caramelised Onion on Flatbread)
A Palestinian classic: chicken thighs roasted with sumac and spices, piled onto flatbread that's been soaked in the deeply caramelised, sumac-stained onion and olive oil, then finished with toasted pine nuts. Rich, tangy and generous — built around chicken so it easily clears 34 g of protein per serve.
Serves 4Prep 20 minCook 45 minChicken
Containsgluten · nuts
Protein 20%Carbs 27%Fat 53%
About 985 kcal a serve — 49 g protein, 68 g carbs, 59 g fat. Each segment is that macro's share of the calories, within about 10%.
Ingredients
Serves 4
Method
Heat the oven
prepHeat your oven to 200°C (fan 180°C).
Season the chicken
seasonPat the chicken thighs dry and put them in a bowl. Add 2 tbsp sumac, the allspice, cumin, cinnamon, 1 tsp salt and 2 tbsp of the olive oil. Toss well to coat.
In the bowlBowl →
toss to coat
Caramelise the onions
cookWarm 60 ml of the olive oil in a large frying pan over medium heat. Add the sliced onions and remaining 0.5 tsp salt. Cook gently, stirring often, for 20-25 minutes until soft, golden and jammy. Stir through the remaining 2 tbsp sumac and take off the heat.
In the panFrying pan →
20-25 min, medium
Roast the chicken
cookLay the seasoned chicken on a lined oven tray and roast for 25-30 minutes, until cooked through and lightly browned at the edges (internal temp 75°C).
On the trayOven tray →
25-30 min at 200°C
Toast the pine nuts
cookWipe out the onion pan, add a splash of oil and toast the pine nuts over medium-low heat for 2-3 minutes until golden. Watch closely — they burn fast. Set aside.
In the panFrying pan →
2-3 min
Warm the bread
cookLay the flatbreads on a tray and warm in the oven for 3-4 minutes until soft and just crisp at the edges.
In the ovenOven →
3-4 min
Assemble and serve
serveSpread the caramelised sumac onions over the warm flatbreads, letting the oil soak in. Top with the roasted chicken, scatter over the pine nuts and chopped parsley. Serve with lemon wedges to squeeze over.
On the plateServing →
serve warm
Cook's noteTraditionally made with bone-in chicken and taboon bread. Boneless thighs keep it quick for a weeknight. If you like it sharper, add an extra squeeze of lemon and a dusting more sumac at the table.
Estimated per serve
985 kcal · 49 g protein · 68 g carbs · 59 g fatestimates, within ~10%
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