Musakhan (Roast Chicken with Sumac Onions on Flatbread)
Local name: مسخن
In short: Chicken roasted over a heap of onions cooked in olive oil and sumac, piled on soft flatbread that soaks up the juices, with pine nuts. It takes about 1 h 55 min in total and makes 6 servings.
- Prep
- 30 min
- Cook
- 1 h 25 min
- Resting
- 30 min
- Total
- 1 h 55 min
- Servings
- 6
- Difficulty
- Medium
- Calories
- 750 kcal
Sumac, onions and olive oil are all the seasoning musakhan needs. A big mound of sliced onions cooks slowly in oil with sumac and allspice, and chicken roasts on top so its juices drip into the onions. Everything is piled on soft flatbread that drinks up the oil, then finished with toasted pine nuts. It is a favorite for family gatherings in Jordan, especially when the new olive oil arrives in autumn.
Instructions
- Rub the chicken with 2 tbsp olive oil, 2 tbsp sumac, 1 tsp allspice, the cinnamon, 1 tsp of the salt and the pepper. Cover and marinate for 30 minutes at room temperature, or overnight in the fridge.
- Heat 120 ml (1/2 cup) olive oil in a wide, heavy pot over medium heat. Add the onions and 1 tsp salt and cook, stirring often, for 20 to 25 minutes, until very soft, sweet and golden. Stir in 3 tbsp sumac and 1/2 tsp allspice and cook for 2 minutes.
- Heat the oven to 210°C (410°F). Spread about a third of the onions in a large roasting pan and arrange the chicken on top, skin side up. Keep the remaining onions warm.
- Roast for 40 to 50 minutes, until the skin is deep golden and the thickest piece reads 74°C (165°F), with clear juices.
- Fry the pine nuts in 1 tbsp olive oil over medium heat for 2 to 3 minutes, until golden. Lift them out of the pan immediately so they do not scorch.
- Lower the oven to 200°C (400°F). Spread the breads on trays, brush with some of the roasting juices and cover with the remaining onions. Warm for 5 minutes, until the edges just crisp.
- Lay the breads on a large platter, set the chicken on top and spoon over the remaining pan juices. Scatter with the pine nuts and parsley and serve with lemon wedges.
Tips
- Choose deep red sumac that tastes sour and fruity. Dull brown sumac is old and gives very little flavor.
- Cook the onions slowly until they collapse into a soft, jammy mound. Rushing them leaves a raw, sharp taste in the finished dish.
Questions and answers
What is sumac?
Sumac is a deep red ground spice made from dried berries. It tastes sour and lemony without any heat, and you can buy it in Middle Eastern shops and most large supermarkets.
What bread is used for musakhan?
Traditionally it is taboon bread, a soft flatbread baked in a clay oven. At home any large, soft flatbread works, and slightly stale bread soaks up the juices without falling apart.
Can I make musakhan ahead?
Cook the sumac onions up to 2 days ahead and keep them chilled. Roast the chicken and assemble on the day, so the bread stays soft and the skin stays crisp.
How long does it take to make Musakhan (Roast Chicken with Sumac Onions on Flatbread)?
About 1 h 55 min in total: 30 min of preparation and 1 h 25 min of cooking.
How many calories are in Musakhan (Roast Chicken with Sumac Onions on Flatbread)?
About 750 kcal per serving, with 38 g of protein, 52 g of carbohydrates and 43 g of fat. These values are estimates.
Nutrition per serving
| Calories | 750 kcal |
|---|---|
| Protein | 38 g |
| Carbohydrates | 52 g |
| Fat | 43 g |
| Fiber | 5 g |
| Sugar | 10 g |
| Sodium | 900 mg |
Estimated values, calculated from the ingredients.
