Chicken musakhan

Name: Chicken musakhan
Cuisine: Asian, Middle Eastern
Ingredients: 1 chicken (about 1.7kg), divided into 4 pieces (1.4kg) or 1kg chicken supremes (between 4 and 6, depending on size), skin on, if you prefer; 120ml olive oil, plus 2–3 tbsp extra, to finish; 1 tbsp ground cumin; 3 tbsp sumac; ½ tsp ground cinnamon; ½ tsp ground allspice; 30g pine nuts; 3 large red onions, thinly sliced 2–3mm thick (500g); 4 taboon breads, or any flatbread (such as Arabic flatbread or naan bread) (330g); 5g parsley leaves, roughly chopped; salt and black pepper; 300g greek-style yoghurt; 1 lemon, quartered

Instructions

Musakhan is the national dish of Palestine: growing up, Sami ate it once a week, pulling a piece of chicken and sandwiching it between a piece of pita or flatbread. It’s a dish to eat with your hands and with your friends, served from one pot or plate, for everyone to then tear at some of the bread and spoon over the chicken and topping for themselves. The chicken can be replaced with thick slices of roasted aubergine or chunky cauliflower florets, if you like (or a mixture of both), for a vegetarian alternative. If you do this, toss the slices or florets in the oil and spices, as you do the chicken, and roast at 200°C fan for about 25 minutes for the cauliflower and about 35 minutes for the aubergine.

Updated at: Sun, 13 Jul 2025 03:42:38 GMT