Name: Chicken musakhan
Yield: Serves four
Cuisine: Israeli
Ingredients: 4 taboon breads (see headnote), or any flatbread (such as Arabic flatbread or naan bread) (330 g); Salt and black pepper; 5 g parsley leaves, roughly chopped; 300 g Greek-style yoghurt; ½ tsp ground allspice; ½ tsp ground cinnamon; 30 g pine nuts; 1 lemon, quartered; 3 large red onions, thinly sliced 2–3mm thick (500g); 1 chicken (about 1.7kg), divided into 4 pieces (1.4kg) or 1kg chicken supremes (between 4 and 6, depending on size), skin on, if you prefer; 120 ml olive oil, plus 2–3 tbsp extra, to finish; 1 tbsp ground cumin; 3 tbsp sumac

Preparation info

Serves
four

Difficulty
Easy

Appears in

Falastin

By Sami Tamimi and Tara Wigley

Published 2020

About

Musakhan is the hugely popular national dish of Palestine: growing up, Sami ate it once a week, pulling a piece of chicken and sandwiching it between a piece of pita or flatbread. It’s a dish to eat with your hands and with your friends, served from one pot or plate, for everyone to then tear at some of the bread and spoon over the chicken and topping for themselves.

Traditionally, musakhan was made around the olive oil pressing season in October or November to celebrate (and gauge