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Chicken musakhan

Juicy chicken wrapped in warm, smoky spices and soft onions.
Sumac-bright, golden pine nuts add crunch and rich flavor.
Serve it over taboon bread, topped with parsley—pure comfort.

dinner ⏱ 60 min 780 kcal / portion 45.0 g carbs / portion (estimated) eggglutenmilktree nuts 🔗 Original source

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Chicken musakhan
v6 · rb0e705f985 20260727Z1751 120 ml olive oil 1 tbsp ground cumin 3 tbsp sumac 30 g pine nut 500 g red onion 330 g taboon bread 5 g parsley leaf salt to taste black pepper to taste 🔥 preheat oven to 200°C fan 🌀 mix chicken with olive oil, cumin, sumac, cinnamon, allspice, salt, and black pepper 🔥 ⏱ 30-45 min roast chicken on a parchment-lined tray until cooked through ⏳ set aside chicken juices for later use ⏱ 2-3 min crisp pine nuts in oil, stirring, until golden brown 🍳 ⏱ 15 min cook onions in remaining oil with salt until soft and pale golden 🌀 mix onions with sumac, cumin, and black pepper until coated 🔥 switch oven to grill setting 🍳 ⏱ 2-3 min slice or tear taboon bread into quarters or sixths and grill to crisp 🍽 arrange grilled bread on platter 🍽 top bread with half the onions 🍽 add chicken and any chicken juices on top of the onions 🍽 spoon remaining onions over the top 🍽 sprinkle with pine nuts, parsley, sumac, and drizzle with olive oil 🍽 serve with yoghurt and lemon wedge alongside Chicken Musakhan 🎉 1.7 kg chicken ½ tsp ground cinnamon ½ tsp ground allspice 300 g greek-style yoghurt 1 piece lemon chicken, ground cinnamon, ground allspice 30 ml ⅓ tbsp ½ tbsp 30 ml 61 ml 2⅛ tbsp ⅔ tbsp half half half parsley leaf ½ tbsp sumac ground cumin olive oil greek-style yoghurt, lemon
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Preparation steps

  1. preheat oven to 200°C fan
  2. mix chicken with olive oil, cumin, sumac, cinnamon, allspice, salt, and black pepper
  3. roast chicken on a parchment-lined tray until cooked through about 30-45 minutes
  4. set aside chicken juices for later use
  5. crisp pine nuts in oil for 2-3 minutes, stirring, until golden brown
  6. cook onions in remaining oil with salt for about 15 minutes until soft and pale golden
  7. mix onions with sumac, cumin, and black pepper until coated
  8. switch oven to grill setting
  9. slice or tear taboon bread into quarters or sixths and grill for 2-3 minutes to crisp
  10. arrange grilled bread on platter
  11. top bread with half the onions
  12. add chicken and any chicken juices on top of the onions
  13. spoon remaining onions over the top
  14. sprinkle with pine nuts, parsley, sumac, and drizzle with olive oil
  15. serve with yoghurt and lemon wedge alongside

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