How to make it
7 steps. Take it one step at a time.
Place chicken quarters
Place chicken quarters in a large pot with water and a pinch of salt. Bring to a boil, skim the foam, and simmer for 30 minutes until partially cooked. Alternatively, season with allspice, cinnamon, salt, and pepper, and roast in the oven at 375°F (190°C) until golden.
30 minHeat the olive oil
While chicken is cooking, heat the olive oil in a large pan over medium-low heat. Add the sliced onions and cook slowly for about 20-30 minutes until they are very soft and translucent, but not browned.
25 minStir the sumac into the softened onions along
Stir the sumac into the softened onions along with a pinch of salt and any remaining allspice. The onions should turn a deep burgundy color.
2 minToast the pine nuts
In a separate small pan, toast the pine nuts with a teaspoon of olive oil until golden brown. Set aside.
5 minTo assemble, dip a piece of taboon bread
To assemble, dip a piece of taboon bread into the onion-oil mixture so it absorbs some oil. Place it on a baking sheet. Spread a generous layer of the sumac onions over the bread, then top with a chicken quarter.
Repeat with remaining bread and chicken
Repeat with remaining bread and chicken. Place the baking sheet in the oven at 375°F (190°C) and bake for 10-15 minutes until the bread edges are crispy and the chicken is fully cooked and hot.
12 minRemove from the oven
Remove from the oven, sprinkle generously with the toasted pine nuts, and serve immediately.
A little kitchen wisdom
For the most authentic flavor, use high-quality Palestinian extra virgin olive oil and fresh sumac. Traditional Musakhan is eaten with your hands by tearing pieces of the bread to scoop up the chicken and onions.
