Mussakhan Baked Chicken on Bread Middle East Palestine
Indulge in the authentic flavors of the Middle East with this Mussakhan Baked Chicken on Bread, a beloved Palestinian dish that’s both rustic and celebratory. Juicy, sumac-spiced chicken is baked to golden perfection atop a bed of caramelized onions infused with warm spices like allspice and cinnamon. The ensemble is served over traditional taboon bread (or your choice of flatbread), which eagerly soaks up the savory juices and fragrant olive oil. Finished with a sprinkling of toasted pine nuts, fresh parsley, and a squeeze of zesty lemon, this dish is an aromatic masterpiece perfect for communal dining. Whether you’re crafting a festive spread or savoring a cozy family meal, Mussakhan promises a captivating blend of smoky, tangy, and earthy flavors that transports your taste buds straight to Palestine.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 1.5 kg Whole chicken
- 3 tbsp Sumac
- 4 tbsp Olive oil
- 4 pieces Large onions
- 1 tsp Ground allspice
- 0.5 tsp Ground cinnamon
- 2 tsp Salt
- 1 tsp Ground black pepper
- 4 pieces Taboon bread (or flatbread, pita, or naan)
- 0.5 cup Toasted pine nuts
- 2 pieces Lemon wedges
- 2 tbsp Fresh parsley (optional, for garnish)
Instructions
Preheat your oven to 200°C (400°F).
Cut the whole chicken into serving pieces (breasts, thighs, and drumsticks). Alternatively, you can use pre-cut chicken pieces. Wash and pat the chicken dry with paper towels.
In a large skillet over medium heat, pour 2 tablespoons of olive oil. Add the onions sliced into thin strips and sauté for 10-15 minutes until softened and caramelized. Stir occasionally to prevent burning.
Once the onions are caramelized, add 2 tablespoons of sumac, 1 teaspoon of ground allspice, 1/2 teaspoon of ground cinnamon, 1 teaspoon of salt, and 1/2 teaspoon of ground black pepper. Mix well to coat the onions and set aside.
Rub the chicken pieces with 1 tablespoon of sumac, 1 teaspoon of salt, and 1/2 teaspoon of black pepper. Drizzle the chicken with the remaining 2 tablespoons of olive oil and massage the seasoning into the meat.
In a large baking dish, arrange the caramelized onions as a base layer. Lay the seasoned chicken pieces on top of the onions, skin side up.
Cover the dish with foil and bake in the preheated oven for 45 minutes. Then remove the foil, increase the oven temperature to 220°C (430°F), and bake for an additional 20-30 minutes until the chicken skins are crispy and golden brown.
While the chicken is baking, prepare the taboon bread or flatbread. Place the bread on a separate baking sheet and warm in the oven during the last 5-10 minutes of cooking if desired.
Once the chicken is cooked, remove it from the oven. Place the warmed bread on a large serving platter and distribute the caramelized onions evenly over the bread. Arrange the chicken pieces on top.
Sprinkle the dish with toasted pine nuts, garnish with fresh parsley if desired, and serve with lemon wedges on the side.
Enjoy this flavorful Mussakhan as a communal meal, tearing off pieces of bread soaked in the delicious juices and savoring each bite of chicken!
Nutrition Facts
Calories |
1371 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 108.6 g | 139% | |
| Saturated Fat | 15.0 g | 75% | |
| Polyunsaturated Fat | 5.3 g | ||
| Cholesterol | 112 mg | 38% | |
| Sodium | 154 mg | 7% | |
| Total Carbohydrate | 71.3 g | 26% | |
| Dietary Fiber | 14.5 g | 52% | |
| Total Sugars | 29.2 g | ||
| Protein | 44.4 g | 89% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 214 mg | 16% | |
| Iron | 7.2 mg | 40% | |
| Potassium | 1782 mg | 38% | |
*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.
