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Musakkhan is a traditional Palestinian dish that includes staple ingredients like olive oil, fresh flatbread, onion, sumac, and chicken.
Prep Time1 hr
Cook Time1 hr 30 mins
Total Time2 hrs 30 mins
Course: dinner
Cuisine: Middle Eastern, Palestinian
Keyword: arabic flatbread, Fufus Kitchen, musakhan, palestinian national dish
Servings: 12 people
Author: Heifa


Chicken Prep

  • 4 3-4 lb Whole Chickens cut in half with a sharp knife
  • 3 Lemon's or lime's juice
  • 2 tbsp White Vinegar
  • Sprinkling of Salt


  • 10 Large White/yellow onions diced
  • 2 cups Olive Oil
  • 1/2 tbsp Cumin
  • Salt & Pepper to taste
  • 1/3 cup Sumac

Chicken Marinade

  • 1/4 cup Olive oil
  • 1 Lemon's juice
  • Salt & Pepper to taste
  • 1.5 tbsp All spice or seven spice
  • 2 tbsp Your favorite chicken seasoning
  • 1/3 cup Sumac


  • 6 Thick round flatbreads Taboon is preferred but I used Tanour bread
  • 1/2 cup Toasted Almond Halves pine nuts, or slivered alonds will do


  • In a large pot, add all the diced onions. Cover and cook while sporadically stirring as to not burn the bottom on medium heat. The onions will start to soften.
  • In the meantime, use the ingrdients in the chicken prep to clean the chicken's that should be halved. Let them soak in this for 10 minutes or so before rinsing off and patting dry.
  • Now, mix all the ingreidents for the chicken marinade until it looks sauce like. Add all the chicken pieces to a lightly oiling baking pan. Then, completely coat with this chicken marinade. *You can either add the sumac as a spirnkle on each chicken at the end or in the actual sauce.
  • Cover the chicken and bake in a 420 F oven for 1.5 hours. Chicken is cooked once it reaches an internal temperature of 165 F.
  • Back to the onions! At this point, the onions should be very soft and translucent. Now add the salt, cumin, and olive oil. Let this simmer together for about 10 minutes then drain the olive oil from the onions and set aside.
  • Take out the thick flatbread you will be using for the dish. If you have access to taboon bread that would be perfect for this. First, oil the bread evenly with the drained oil. Then, top with the cooked onions evenly. Then, sprinkle with sumac all over the top of each flatbread. Repeat with the other flatbreads.
  • Broil the flatbreads in the oven for about 2 minutes until they are lightly crisped.
  • To assemble, top the flatberads with the cooked chicken, a garnish of parsley, and toasted almonds. Enjoy with plain yogurt and arabic salad.