This is my official first Savory Baked good! Most of the time I post on about sweets… They are great an I totally love them! But I have gotten a few requests from some readers for some savory bakes! So I may be stepping away from sweets today! Of course I will be sticking to my baking sweets niche (cookie recipe coming on Tuesday/ Wednesday with a video! I will also be sending out the email for this post on Wednesday as to not bombard my subscribers with emails so therefor a 2-in-1 email will be sent out) If you are interested in receiving these emails whenever a new recipe comes out check out my sign up form:

Musakhan Palestinian is a food! It is made up of onions, chicken and spices on a piece of special bread made in a stone oven. To make life easier we do not make the bread from scratch! I often use Taboon Bread or Indian Naan, if you can find something similar try it!

In this recipe Sumac is like the glue! It is what brings together everything and it is pretty much what gives the flavor and beauty of Musakhan! For best results use authentic sumuc from Jaba’ palestine

This is a staple Palestinian slow-cooked chicken dish smothered in silky onions and bright, sumac, set on top of flatbread. Here I brake it down into parts for easier browning and faster cooking. Credit to My recipe is given to my grandmother and my Mother Thank you so much Grandma and mother for all of your support in developing this recipe

I have worked to develop a video for those of you who are trying this recipe for the first time:

I hope this video was helpful!

To Revise:

Please use Authentic Palestinian Olive oil for best results! if you do not have access to it you can substitute it with regular olive oil
Sumac is a spice (you can order online or look in some local bulk stores)
serve with yogurt 🙂

authentic olive oil is pictured above, we got a special delivery from Palestine (our village Irtah **إرتاح**) this year! (Thank you Grand-uncle Azmi)

now that you know all about how to make Musakhan here is the full recipe:

Palestinian Musakhan

Numnum

A delicious family favorite! and the first savory bake on my blog!

5 from 2 votes

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Prep Time 40

Cook Time 2

Total Time 4

Course Main Course

Cuisine Mediterranean

Servings 6

Calories

Equipment

Large pot

Ingredients

3/4 cup olive oil preferably Palestinian
1/2 cup Sumac
10 med- large onions
2 large bone in chicken thighs
2 leaves of bay (bay leaf)
5 grains mistaka (مستكة)
2 tsp salt
1 tsp ground black pepper
1/4 cup pealed almonds
1/4 cup Pine nuts
2 tbsp vegetable or canola oil

Instructions

Preheat oven to 400°F or 200°C
Chop your 10 large onions into 1 cm cubes
In a large pot and chicken thighs, bale leafs, mistaka, salt, and ground pepper. Bake at 400°F or 205°C for 30-40 minutes depending on your chicken thigh size. while your chicken is baking heat a small skillet on the fire and add your canola oil, toast your nuts then let them cool
once your chicken is out of the oven add the onions (all ten) and bake covered in the oven for 1 hour
after 1 hour, remove any onion juice that may have come out of the onions as they baked
add your sumac and season some more with salt and pepper
Optional: you can shred your chicken and remove all bones
brush your bread with some olive oil and some of the onion juice. do not soak it
add the onions and chicken with your toasted nuts on top and broil each one individually for 2-5 minutes or until the edges crisp up
enjoy