Mussakhan (Baked Chicken On Bread) Middle East, Pal

Name: Mussakhan (Baked Chicken On Bread) Middle East, Palestine
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 whole chickens, cut in pieces; 3 tablespoons sumac; 1 lemon, juice of; 1 teaspoon salt; 1/4 teaspoon pepper; 1/8 teaspoon cinnamon; 1/4 teaspoon nutmeg; 2 large onions, quartered and sliced thin; 2 tablespoons pine nuts; 3 -6 tablespoons olive oil, depending on how large your onions are; 4 -6 pieces arabic bread or 4 -6 pieces pita bread

Servings: persons

2 whole chickens, cut in pieces
3 tablespoons sumac
1 lemon, juice of
1 teaspoon salt
1/4 teaspoon pepper
1/8 teaspoon cinnamon
1/4 teaspoon nutmeg
2 large onions, quartered and sliced thin
2 tablespoons pine nuts
3 -6 tablespoons olive oil, depending on how large your onions are
4 -6 pieces arabic bread or 4 -6 pieces pita bread

1
Wash cut pieces of chicken, and place in a large pot and cover with water. Add salt and let boil. Remove froth from the top of pot and let the chicken boil until cooked.
2
Mix the onions with the salt and 2 tbsp sumac, and saute in olive oil until tender.
3
When chicken is done, remove from broth and rub with salt, 1 tbsp of sumac, and lemon juice, and brush with olive oil. Set aside the broth to cool.
4
Place the pieces of arabic or pita bread in a baking pan, and pour some of the chicken broth you just made on top of the bread (you want to soak the bread in the broth). Turn the bread over to make sure both sides are covered. **Make sure the broth is cooled off completely, otherwise you will end up with soggy bread that you cannot pick up!
5
Place the sauted onions with the olive oil on top of each piece of bread (depending on how big your piece of bread is will depend on how much onions you will put on each piece, but normally its about 1/2 cup for bigger pieces of bread and 1/3 cup for smaller pieces). Spread the onions out to cover the top of the bread.
6
Place 1-2 pieces of chicken (depending on how big ur bread is) on top of the sauted onions.
7
Bake at 400 degrees for 20 minutes, or until the chicken is browned.
8
Garnish with the sauted pine nuts.

824

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 2 whole chickens, cut in pieces, 3 tablespoons sumac, 1 lemon, juice of, 1 teaspoon salt, and more.

Yes, Mussakhan (Baked Chicken On Bread) Middle East, Palestine falls under the Meat & Poultry category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Mussakhan (Baked Chicken On Bread) Middle East, Palestine

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions