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Msakhan, a beloved dish in Palestine, is often hailed as the country’s national delight! Picture a delightful plate adorned with bread, caramelized onions, and chicken seasoned with sumac. The sumac not only gives it a beautiful color but also a tangy flavor that perfectly complements the sweetness of the onions.


Prep Time 1 hour
Cook Time 2 hours
Course Dinner, Main Course
Servings 8


**Taboon Bread:**

  • 2 teaspoons instant yeast
  • 1 teaspoon white sugar
  • 3 cups all-purpose flour
  • 1 cup warm water
  • 1/4 cup olive oil
  • 1 1/2 teaspoons salt

**Spiced Onions:**

  • 4 yellow or red onions finely chopped
  • 3/4 cup extra virgin olive oil
  • 2 tablespoons sumac
  • 1 teaspoon cumin
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1 teaspoon 7 spice
  • 1 tablespoon pomegranate molasses


  • 6 pieces bone-in skin-on chicken legs
  • 1/4 cup extra virgin olive oil
  • 2 teaspoons salt
  • 1 tablespoon sumac
  • 1 tablespoon minced garlic
  • 1/8 teaspoon cinnamon
  • 1 teaspoon black pepper
  • 1 tablespoon 7 spice
  • 1/8 teaspoon cardamom
  • Juice of half a lemon


  • Chopped parsley
  • Toasted pine nuts
  • Additional pomegranate molasses


**Making the Bread:**

  • In a large mixing bowl, combine warm water, milk, and instant yeast. Mix well.
  • Add all-purpose flour, olive oil, salt, and the proofed yeast. Use a stand mixer or knead by hand until the dough forms.
  • Transfer the dough to an oiled bowl, cover with plastic wrap and a damp towel, and let it rise in a warm place for about 1 to 1.5 hours.

**Making the Onions:**

  • Heat olive oil in a pot over medium heat.
  • Add chopped onions and cook for about 10 minutes until softened.
  • Season with sumac, cumin, salt, black pepper, and 7 spice. Cook for another 40-45 minutes until caramelized.
  • Drizzle with pomegranate molasses and set aside.

**Baking the Chicken:**

  • Preheat oven to 450°F.
  • In a small bowl, combine olive oil, salt, sumac, minced garlic, cinnamon, black pepper, 7 spice, cardamom, and lemon juice.
  • Coat chicken legs with the marinade and bake for 45-55 minutes until golden and crispy, basting with pan juices.


  • Brush the bread generously with chicken juices.
  • Spread caramelized onions on the bread.
  • Place a piece of chicken on top.
  • Sprinkle with sumac, pomegranate molasses, pine nuts, and chopped parsley. Enjoy!

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