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musakhan: A palestinian comfort food

Musakhan is so much more than just a recipe; it’s a piece of our history. When I was growing up, every trip to visit your grandfather's family in Jordan meant sitting at a big, crowded table with my aunt and cousins. I can still smell the warm, tangy scent of sumac onions and roasted chicken filling the room. We’d tear off pieces of warm bread, scoop up the tender chicken and caramelized onions, and just talk for hours. It’s the ultimate comfort food, meant to be eaten with your hands and shared with the people you love most.

The name actually means 'heated up,' and that’s exactly what it does, it warms your heart. Even though I’m using THIS Isn’t Chicken for our version, the soul of the dish is exactly the same. There’s an old Arab saying that it’s so delicious, you’ll want to eat your fingers too! I can’t wait to share it with you

Ingredients

For the Chicken:

  • THIS Isn't Chicken Thighs 220g (or chicken)
  • 3 tbsp olive oil
  • 1 tsp seven-spice blend
  • 1 tsp heaped sumac
  • ½ tsp salt

For the Bread:

  • ¾ cup olive oil
  • 8 onions, chopped
  • 1 tsp salt
  • 2 tbsp heaped sumac
  • 1 tsp heaped cumin
  • 2 tsp seven-spice blend
  • 8 large flat bread (Taboon bread, Greek pita bread, or naan)
  • ¼ cup roasted pine nuts

Instructions

Step 1: Roasting the Chicken:

  • Preheat your oven to 400°F (200°C).
  • In a small bowl, mix olive oil, seven spices, sumac, and salt.
  • Place the plant-based chicken thighs in a baking tray and rub the spice mixture all over them.
  • Bake for about 16 minutes until golden brown and fully cooked.

Step 2: Preparing the Onion Bread:

  • In a pan over medium heat, cook the chopped onions with olive oil, stirring occasionally until soft and translucent (don’t let them brown).
  • Stir in salt, sumac, cumin, and seven spices. Remove from heat.
  • Spread the onion mixture evenly over each flatbread, leaving a small border around the edges (like pizza).
  • Place a roasted plant-based chicken thigh in the center of each flatbread and sprinkle with pine nuts.
  • Toast under the broiler (grill) for a few minutes until the edges of the bread are slightly crispy.
  • Garnish with toasted pin nuts and chopped parsley. Enjoy with a side of fresh salad, yogurt or a creamy Baba ghanoush dip. 

💬 Let me know if you try this! It’s one of those dishes that just feels like home.

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Location: Brighton, Brighton and Hove, UK

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