Musakhan

Ingredients

Preparation

1. 1

   Prepare the chicken

   Pat the chicken pieces thoroughly dry with paper towels. Trim only excess fat or loose skin, keeping the main skin intact to protect the meat during roasting.

2. 2

   Season the chicken

   Mix about 15 g sumac, 6 g salt, half the pepper, allspice and cinnamon if using. Rub the chicken with about 30 ml olive oil, then coat all sides with the spice mixture.

3. 3

   Let the chicken marinate briefly

   Cover and refrigerate for thirty minutes, or up to four hours if time allows. Take the chicken out about twenty minutes before roasting.

4. 4

   Preheat the oven

   Preheat the oven to 210°C conventional. Position a rack in the upper third so the chicken skin can brown well.

5. 5

   Start roasting the chicken

   Arrange the chicken skin-side up on a baking tray or in a large roasting dish without overlapping. Roast for about thirty minutes while preparing the onions.

6. 6

   Slice the onions

   Peel the onions and cut them into thin, even half-moons. The large quantity is intentional because they reduce considerably during cooking.

7. 7

   Soften the onions

   Heat about 70 ml olive oil in a large sauté pan over medium-low heat. Add the onions and a pinch of salt. Cook for twenty to twenty-five minutes, stirring regularly, until very soft and translucent.

8. 8

   Avoid heavy browning

   If the onions brown too quickly, reduce the heat and add one or two tablespoons of water. They should become soft and sweet rather than deeply caramelised.

9. 9

   Add sumac to the onions

   When the onions are very soft, add about 15 g sumac, the remaining pepper and a little salt. Stir over low heat for two minutes to coat the onions.

10. 10

    Finish seasoning the onions

    Remove the pan from the heat, then add the lemon juice and about 5 g additional sumac. Taste: the onions should be rich with olive oil, distinctly tangy and slightly fruity.

11. 11

    Check the chicken

    After about thirty minutes of roasting, check the browning. If desired, baste the chicken with a few spoonfuls of its cooking juices, then roast for another twenty to twenty-five minutes.

12. 12

    Check the internal temperature

    The chicken should reach at least 74°C in the thickest part without touching bone. For especially tender thighs, a somewhat higher temperature is generally pleasant.

13. 13

    Brown the skin

    If the skin needs more colour, switch the oven to grill for one to three minutes, watching constantly. Remove as soon as the skin is deeply golden and lightly crisp.

14. 14

    Rest the chicken

    Remove the chicken from the oven and let it rest for ten minutes. Carefully reserve the cooking juices; they will be used to flavour the bread.

15. 15

    Toast the pine nuts

    While the chicken rests, toast the pine nuts in a dry frying pan over medium heat for one to two minutes, stirring constantly. Remove as soon as they turn golden.

16. 16

    Warm the flatbreads

    Warm the taboon or flatbreads for a few minutes in the still-hot oven to soften them. They should remain flexible and not become dry.

17. 17

    Flavour the first bread

    Place one flatbread on a large platter. Spoon over a little chicken roasting juice, then spread generously with sumac onions and some of their olive oil.

18. 18

    Layer the remaining breads

    Depending on the size of the platter, arrange the remaining breads side by side or slightly overlapping. Flavour each with a little roasting juice and onions so every portion is well seasoned.

19. 19

    Add the chicken

    Place the roasted chicken pieces over the bread and onions, skin-side up. Arrange the remaining onions around and lightly over the chicken without completely covering the crisp skin.

20. 20

    Add the finishing touches

    Scatter with toasted pine nuts, parsley and a final pinch of sumac. Optionally add a very light drizzle of olive oil or a few drops of lemon.

21. 21

    Serve immediately

    Serve the Musakhan very hot, ideally from the large communal platter. Cut or tear the bread at serving time and optionally accompany with yogurt, cucumber or a fresh salad.

Tips & tricks

• Use bone-in, skin-on thighs or leg quarters for juicier chicken.
• Dry the chicken skin before seasoning to encourage browning.
• Use good-quality sumac with a fruity, distinctly tangy flavour.
• Do not reduce the amount of onion; it is a central component of Musakhan.
• Cook the onions gently until very soft without deeply browning them.
• Add some of the sumac off the heat to preserve its bright citrus-like character.
• Use fruity extra virgin olive oil because it directly flavours the bread and onions.
• Do not completely soak the bread; it should absorb juices while retaining some structure.
• Warm the flatbread shortly before assembly so it stays pliable.
• Toast the pine nuts separately to control their colour.
• Rest the chicken for a few minutes after roasting before placing it over the bread.
• Serve Musakhan immediately after assembly to enjoy the contrast of hot chicken, soft onions and flavourful bread.

Variations

• Use only chicken thighs for individual portions.
• Add extra sumac for a more tangy version.
• Finish with a drizzle of lemon juice when serving.
• Replace the pine nuts with toasted sliced almonds.
• Make small Musakhan rolls with saj bread for an appetiser version.
• Add a pinch of cinnamon or allspice to the chicken.
• Grill the chicken over charcoal before placing it over the sumac onions.
• Serve with plain yogurt or cucumber salad for freshness.

Storage

Store the chicken and onions separately from the bread for up to three days in airtight containers in the refrigerator. Reheat the chicken and onions in a 180°C oven or in a frying pan before assembling. Bread that has already been assembled becomes very soft, so it is best to assemble only the amount that will be eaten. Cooked chicken can be frozen for up to two months.

Nutrition facts(per serving)

What to serve with this recipe?

• Fattoush
• Plain yogurt
• Cucumber salad
• Olives

Frequently asked questions