Musakhan (Palestinian Grilled Chicken Flatbread) by @louloukitchen_

1h10

3 servings

🍗

2

Chicken thighs

🧅

3

Red onion

🧅

1

White onion

🥙

3

Pita

🥣

30 ml

Yogurt

🍋

1

Lemon

🪵

2

Cinnamon stick

🫙

15 ml

Cumin

🫙

45 ml

Sumac

🫒

45 ml

Olive oil

🥜

35 g

Pine nuts

🧄

1 clove

Garlic

🧂

5 ml

Salt

⚫

2.5 ml

Pepper

  1. Chop
    • white onion
    • olive oil

    Finely chop the white onion and place it in the large saucepan with 1 tablespoon olive oil.

  2. Cook
    • white onion
    • cinnamon sticks

    Cook the white onion over medium heat until softened, about 5 minutes. Add the cinnamon sticks, ground cumin, salt, and black pepper.

  3. Add
    • chicken legs
    • water

    Add the chicken legs to the saucepan and pour in the water until the chicken is covered.

  4. Simmer
    • chicken legs
    • water

    Bring the liquid to a gentle simmer and cook the chicken for 25 minutes.

  5. Heat
    • olive oil
    • pine nuts

    Heat 1 tablespoon olive oil in the frying pan and toast the pine nuts until golden, about 2 to 3 minutes.

  6. Slice
    • red onions
    • olive oil
    • sumac

    Thinly slice the red onions. Cook them in the frying pan with 1 tablespoon olive oil, 2 tablespoons sumac, and a pinch of salt until tender, about 12 to 15 minutes.

  7. Preheat
    • chicken legs

    Preheat the oven to 180°C / 350°F. Remove the cooked chicken legs from the broth and place them in the baking dish.

  8. Crush
    • garlic
    • olive oil
    • sumac

    Crush the garlic and combine it with the remaining 1 tablespoon olive oil and 1 tablespoon sumac. Brush this mixture over the chicken.

  9. Roast
    • chicken legs

    Roast the chicken until browned and fully cooked, about 25 minutes. Ensure its thickest part reaches 74°C / 165°F.

  10. Mix
    • plain yogurt
    • lemon

    Mix the yogurt with the juice from the lemon to make a tangy yogurt sauce.

  11. Arrange
    • pita bread
    • red onions
    • sumac

    Arrange the pita bread on a serving platter and spread the tender sumac onions over it.

  12. Place
    • chicken legs
    • plain yogurt
    • lemon

    Place the roasted chicken over the onions. Spoon over the lemon yogurt sauce and finish with toasted pine nuts.

Musakhan (Palestinian Grilled Chicken Flatbread) by @louloukitchen_

1h10

3 servings

🍗

2

Chicken thighs

🧅

3

Red onion

🧅

1

White onion

🥙

3

Pita

🥣

30 ml

Yogurt

🍋

1

Lemon

🪵

2

Cinnamon stick

🫙

15 ml

Cumin

🫙

45 ml

Sumac

🫒

45 ml

Olive oil

🥜

35 g

Pine nuts

🧄

1 clove

Garlic

🧂

5 ml

Salt

⚫

2.5 ml

Pepper

Preparation Steps

  1. Step 1/12

    Finely chop the white onion and place it in the large saucepan with 1 tablespoon olive oil.

    🧅white onion
    🫒olive oil
    🔪knife
    🪵cutting board
    🍲large saucepan
    🥄measuring spoons

  2. Step 2/12

    Cook the white onion over medium heat until softened, about 5 minutes. Add the cinnamon sticks, ground cumin, salt, and black pepper.

    🧅white onion
    🪵cinnamon sticks
    🫙ground cumin
    🧂salt
    ⚫black pepper
    🍲large saucepan
    🥄measuring spoons

  3. Step 3/12

    Add the chicken legs to the saucepan and pour in the water until the chicken is covered.

    🍗chicken legs
    💧water
    🍲large saucepan

  4. Step 4/12

    Bring the liquid to a gentle simmer and cook the chicken for 25 minutes.

    🍗chicken legs
    💧water
    🍲large saucepan

  5. Step 5/12

    Heat 1 tablespoon olive oil in the frying pan and toast the pine nuts until golden, about 2 to 3 minutes.

    🫒olive oil
    🥜pine nuts
    🍳frying pan
    🥄measuring spoons

  6. Step 6/12

    Thinly slice the red onions. Cook them in the frying pan with 1 tablespoon olive oil, 2 tablespoons sumac, and a pinch of salt until tender, about 12 to 15 minutes.

    🧅red onions
    🫒olive oil
    🫙sumac
    🧂salt
    🔪knife
    🪵cutting board
    🍳frying pan
    🥄measuring spoons

  7. Step 7/12

    Preheat the oven to 180°C / 350°F. Remove the cooked chicken legs from the broth and place them in the baking dish.

    🍗chicken legs
    🥢tongs
    🍳baking dish
    🍲large saucepan

  8. Step 8/12

    Crush the garlic and combine it with the remaining 1 tablespoon olive oil and 1 tablespoon sumac. Brush this mixture over the chicken.

    🧄garlic
    🫒olive oil
    🫙sumac
    🍗chicken legs
    🔪knife
    🪵cutting board
    🥣mixing bowl
    🖌️pastry brush
    🥄measuring spoons

  9. Step 9/12

    Roast the chicken until browned and fully cooked, about 25 minutes. Ensure its thickest part reaches 74°C / 165°F.

    🍗chicken legs
    🍳baking dish

  10. Step 10/12

    Mix the yogurt with the juice from the lemon to make a tangy yogurt sauce.

    🥣plain yogurt
    🍋lemon
    🥣mixing bowl

  11. Step 11/12

    Arrange the pita bread on a serving platter and spread the tender sumac onions over it.

    🥖pita bread
    🧅red onions
    🫙sumac
    🍳baking dish

  12. Step 12/12

    Place the roasted chicken over the onions. Spoon over the lemon yogurt sauce and finish with toasted pine nuts.

    🍗chicken legs
    🥣plain yogurt
    🍋lemon
    🥜pine nuts
    🥣mixing bowl
    🍳frying pan

Composition

Ingredients

Types

Vegetables, Fruits, Herbs and spices, Oils and fats, Nuts and seeds, Seasonings

Ingredients

Chicken thighs, Red onion, White onion, Pita, Yogurt, Lemon, Cinnamon stick, Cumin, Sumac, Olive oil, Pine nuts, Garlic, Salt, Pepper

Notes

Pita (or flatbread), Lemon (for the lemony yogurt sauce), Pine nuts (amount not given), Garlic (used in the oil and sumac rub, amount not given), Salt (to taste), Pepper (to taste)

Allergens

tree nuts

Dietetics

Dietary regimen

high protein

Calories

650 kcal

Macro nutrients

Protein: 36g, Carbohydrates: 57g, Fat: 31g, Fiber: 6g, Sugars: 8g

Nutritional Information

Minerals

Sodium: 620mg, Iron: 3.2mg, Calcium: 120mg, Potassium: 610mg

Vitamins

Vitamin C: 18mg, Vitamin B6: 0.7mg, Vitamin B12: 0.5µg, Vitamin A: 45µg

Preparation

Time Information

Preparation

20 minutes

Cooking

50 minutes

Overall

1 hour 10 minutes

Difficulty

Level

Medium (2/4)

Steps

12 steps

Equipments

Utensils

large saucepan, frying pan, baking dish, knife, cutting board, tongs, pastry brush, mixing bowl, measuring spoons

Appliances

Oven, Stove

Type

Type

Type Of Dish

Main Course

Occasions

Lunch, Dinner, Family meal

Origin

Source

Platform

instagram

Original Creator

@louloukitchen_

Origin

Cuisine

Levantine, Middle Eastern

Geographic

Palestine, Middle East

Various

Aspect

Texture

tender, juicy, soft, crisp, toasted

Flavors

tangy, savory, earthy, warmly spiced, nutty, citrusy

Other

Price

Medium

Recommended Preservation

fridge

Preservation Infos

room temperature : 2 hours (Keep covered,Discard sooner if the room is above 32°C / 90°F), fridge : 3 days (Store chicken, onions, and yogurt sauce in separate airtight containers,Cool within 2 hours,Reheat chicken to 74°C / 165°F), freezer : 2 months (Freeze cooked chicken and sumac onions separately,Do not freeze yogurt sauce or assembled pita bread,Thaw overnight in the fridge)