Musakhan: A Palestinian Comfort Food

Musakhan isn’t just food; it’s an experience. It’s the kind of meal that fills the room with warmth, laughter, and the irresistible aroma of spiced sumac onions and roasted chicken. Growing up, every visit to my dad’s family in Jordan meant gathering around a big table with my aunt and cousins, tearing off pieces of warm flatbread, scooping up tender chicken and caramelized onions, and sharing stories. It’s the ultimate comfort food, made for eating with your hands and enjoying with loved ones.

The word Musakhan literally means “heated up” in Arabic, and that’s exactly what this dish does, it warms your heart and brings people together. Traditionally, it’s all about simple ingredients packed with deep, rich flavours. In this version, I swap out the classic chicken for THIS Isn’t Chicken Thighs, but trust me, once you take a bite, you’ll understand why there’s an old Arab saying that it’s so good, you’ll want to eat your fingers too!

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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