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Musakhan

Name: Musakhan
Total time: 90 min
Yield: Serves 4
Cuisine: Jordan
Ingredients: 800g (bone-in) Chicken Thigh; 4 Onion; 150ml Olive oil; 2 tsp Paprika; 3 tbsp Lemon juice; 1 tsp Cumin powder; 1/2 tsp Cinnamon powder; 2 tsp Salt; 4 Pita Bread; 30g Almonds

Main Dish

⏱ 90 min

👥 Serves 4

Difficulty ⭐⭐

Flatbread piled with sautéed onions and roast chicken and baked — a dish of the olive harvest.

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📖 The Story Behind This Dish

Musakhan originated in Palestine and is widely loved in Jordan too, traditionally made at olive harvest time to enjoy the new olive oil. Onions cooked in plenty of olive oil with sumac (a tart red spice) are spread on taboon flatbread and baked in the oven with roast chicken. It's torn apart and eaten by hand.

🌆 Where it's eaten: In an olive grove in autumn after the harvest, the family gathers around a big platter of musakhan made with freshly pressed oil, tearing and sharing the bread by hand.

🥕 Ingredients (serves 4)

Chicken Thigh 800g (bone-in)
Onion 4
Olive oil 150ml
Paprika 2 tsp
Lemon juice 3 tbsp
Cumin powder 1 tsp
Cinnamon powder 1/2 tsp
Salt 2 tsp
Pita Bread 4
Almonds 30g

👩‍🍳 Instructions

Rub the chicken with salt, cumin, cinnamon, and a little olive oil and roast at 200°C for 40 minutes.
Slice the onions and cook in 100ml olive oil on low for 20 minutes until soft.
Mix the paprika, lemon juice, and salt into the onions.
Spread plenty of onions on the pita and top with the roast chicken.
Drizzle with the remaining olive oil and bake at 200°C for 10 minutes.
Scatter with toasted almonds.

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