Msakhan
Roasted chicken and generously sumac-seasoned caramelized onions piled onto taboon bread that soaks up all the juices — Palestine's national dish, tied to the olive-harvest season and believed to originate in the northern West Bank towns of Tulkarem and Jenin.
Meat
⚠ Contains: Gluten, Tree Nut. Always check your own ingredients — this isn't a guarantee for severe allergies.
Ingredients
- 1 whole chicken, cut into pieces
- 6 large onions, thinly sliced
- 1/2 cup olive oil, plus more for drizzling
- 1/4 cup sumac, plus more for garnish
- 1 tsp allspice
- Salt and pepper, to taste
- 4 taboon bread or thick flatbread rounds
- 1/2 cup toasted pine nuts and almonds
Steps
- Toss the sliced onions with half the olive oil, sumac, allspice, salt, and pepper.
- Cook the onions slowly in a wide pan over low heat for 25-30 minutes, until deeply softened and caramelized.
- Rub the chicken pieces with the remaining olive oil, more sumac, salt, and pepper.
- Arrange the flatbread in the bottom of a large baking dish, spread most of the caramelized onions over it, and place the chicken pieces on top.
- Roast at 400F for 35-40 minutes, basting occasionally with pan juices, until the chicken is golden and cooked through.
- Serve the chicken over the onion-soaked bread, topped with the remaining onions, a dusting of sumac, and toasted pine nuts and almonds.