Musakhan is a Palestinian chicken dish served with onions on a thin flatbread called Markook.

Let’s try it out today.


  • 1.5kg / 3 Pounds chicken, cut into serving pieces
  • Salt and pepper, to taste
  • 1 Tsp ground cinnamon
  • 1/4 Cup sumac
  • 1 Tsp ground allspice
  • 1/4 Tsp ground nutmeg
  • 1/2 Cup Al Wadi Al Akhdar extra-virgin olive oil
  • 3 Onions, thinly sliced
  • 1/2 Cup pine nuts, toasted
  • 4 Large loaves of Arabic bread or Shraak bread


Step 1

Rub the chicken with salt pepper and cinnamon. In a large bowl, mix together the sumac, spices, nutmeg and half of the olive oil. Marinate the chicken for at least 1 hour.

Step 2

Heat the remaining olive oil and sauté; the onions for 4 to 5 minutes. Add chicken pieces with marinade and fry on medium-high heat until slightly golden. Cover with water and simmer until chicken is fully cooked. Remove from pan and reserve the stock.

Step 3

Spread the stock in a baking pan. Place the bread in the bottom and scatter the fried onions over. Layer the chicken pieces over the onions and season with salt and pepper.

Step 4

Bake in the oven for about 20 minutes. Garnish with pine seeds and serve hot


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