Musakhan Baked Chicken Over Bread
Transform your dinner table into a celebration of Middle Eastern flavors with this Musakhan Baked Chicken Over Bread recipe. This vibrant dish features tender, golden-baked chicken thighs seasoned with warm spices like sumac, allspice, and cinnamon, perfectly complemented by a bed of caramelized onions infused with olive oil. Traditionally served over soft, drizzled flatbread such as taboon or pita, the bread absorbs the rich juices and spices, turning every bite into a flavorful delight. Finished with a garnish of toasted pine nuts and fresh parsley, this dish is as eye-catching as it is delicious. Easy to prepare and perfect for sharing, this dish is a must-try for lovers of comforting yet exotic cuisine. Perfect for family dinners or special gatherings, Musakhan delivers both heartwarming taste and Middle Eastern authenticity.
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Recipe Information
Ingredients
- 6 pieces Bone-in chicken thighs
- 4 pieces Large onions
- 0.5 cups Olive oil
- 3 tablespoons Ground sumac
- 1 teaspoon Ground allspice
- 0.5 teaspoons Ground cinnamon
- 2 teaspoons Salt
- 1 teaspoon Black pepper
- 2 pieces Flatbread (Taboon bread or pita)
- 0.25 cups Toasted pine nuts
- 2 tablespoons Fresh parsley
Instructions
Preheat your oven to 400°F (200°C).
Peel and thinly slice the onions. Heat half of the olive oil in a large skillet over medium heat and sauté the onions until softened and golden brown, about 15 minutes.
Stir in the sumac, ground allspice, ground cinnamon, 1 teaspoon of salt, and 0.5 teaspoon of black pepper into the onions. Cook for an additional 2 minutes to let the spices bloom. Set the onion mixture aside.
Rub the chicken thighs with the remaining salt, black pepper, and 1 tablespoon of olive oil. Place them skin-side up on a baking sheet lined with parchment paper.
Bake the chicken in the oven for 40-45 minutes, or until the skin is crispy and the internal temperature reaches 165°F (75°C).
While the chicken bakes, prepare the flatbread. Place the bread on a large serving platter and drizzle it with the remaining olive oil.
Spread the caramelized onion and sumac mixture evenly over the flatbread. Allow the juices to soak into the bread for enhanced flavor.
Once the chicken is done baking, transfer the thighs onto the onion-covered bread.
Garnish with toasted pine nuts and freshly chopped parsley before serving.
Serve warm, allowing everyone to tear off pieces of the savory bread alongside the tender chicken.
Nutrition Facts
Calories |
5000 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 367.2 g | 471% | |
| Saturated Fat | 83.7 g | 419% | |
| Polyunsaturated Fat | 10.6 g | ||
| Cholesterol | 1215 mg | 405% | |
| Sodium | 6405 mg | 278% | |
| Total Carbohydrate | 146.7 g | 53% | |
| Dietary Fiber | 23.6 g | 84% | |
| Total Sugars | 30.3 g | ||
| Protein | 265.5 g | 531% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 396 mg | 30% | |
| Iron | 20.9 mg | 116% | |
| Potassium | 4626 mg | 98% | |
*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.
