Mousakhan Palestinian Chicken
Mousakhan Palestinian Chicken is a flavorful and aromatic dish that showcases the rustic, comforting flavors of traditional Palestinian cuisine. This iconic recipe features tender, marinated bone-in chicken thighs roasted to golden perfection, paired with caramelized onions infused with the tangy, citrusy notes of sumac. The dish is served atop warm taboon bread or flatbread, which soaks up the savory juices for an irresistible combination of textures and flavors. Garnished with toasted pine nuts and fresh parsley, this dish offers a perfect balance of sweetness, spice, and crunch. Ideal as a centerpiece for gatherings or a hearty family meal, Mousakhan delivers an unforgettable taste of the Middle East.
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Recipe Information
Ingredients
- 4 pieces Chicken thighs (bone-in, skin-on)
- 4 pieces Large onions
- 0.5 cups Olive oil
- 3 tablespoons Sumac spice
- 2 teaspoons Salt
- 1 teaspoons Ground black pepper
- 1 teaspoons Ground allspice
- 0.25 cups Pine nuts (optional)
- 4 pieces Taboon bread or flatbread
- 2 tablespoons Lemon juice
- 4 pieces Garlic cloves (minced)
- 0.5 teaspoons Ground cinnamon
- 0.25 cups Hot water
- 2 tablespoons Fresh parsley (for garnish)
Instructions
Preheat your oven to 375°F (190°C).
In a large bowl, place the chicken thighs and marinate them with 2 tablespoons of olive oil, lemon juice, minced garlic, 1 teaspoon of sumac, ground cinnamon, salt, and black pepper. Mix thoroughly and set aside for 20 minutes to let the flavors absorb.
Slice the onions thinly. Heat the remaining olive oil in a large skillet over medium heat. Add the sliced onions and sauté for 15-20 minutes, stirring occasionally, until the onions are caramelized and golden brown.
Sprinkle 2 tablespoons of sumac over the onions and mix well. Add a pinch of salt and a splash of hot water to prevent the onions from drying out. Set aside once cooked.
In the same skillet, lightly toast the pine nuts until golden brown. Remove and set aside.
Place the marinated chicken in a baking dish and bake uncovered for 40-45 minutes, or until the chicken is cooked through and the skin turns crispy and golden.
Lay the taboon bread or flatbread on a large serving platter. Spread the caramelized onions evenly over the bread.
Once the chicken is cooked, place it on top of the onion-covered bread, making sure to collect any juices from the chicken for added flavor.
Sprinkle the toasted pine nuts over the entire dish for added crunch. Optionally, garnish with fresh parsley before serving.
Serve warm, allowing everyone to tear off pieces of the bread and scoop up the flavorful chicken and onions together.
Nutrition Facts
Calories |
3416 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 230.4 g | 295% | |
| Saturated Fat | 46.1 g | 231% | |
| Polyunsaturated Fat | 10.6 g | ||
| Cholesterol | 486 mg | 162% | |
| Sodium | 6211 mg | 270% | |
| Total Carbohydrate | 208.0 g | 76% | |
| Dietary Fiber | 26.3 g | 94% | |
| Total Sugars | 31.4 g | ||
| Protein | 140.6 g | 281% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 607 mg | 47% | |
| Iron | 24.8 mg | 138% | |
| Potassium | 2894 mg | 62% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
