Palestinian Musakhan is a truly beloved dish with rich, comforting, and full of deep, warm flavors. Tender chicken is seasoned with fragrant spices like allspice, cinnamon, cardamom, and nutmeg, then cooked with sweet caramelized onions and served over hearty flatbread. It’s a recipe that fills the kitchen with incredible aromas and brings people together around the table. At International Food Market Orlando, you’ll find all the authentic ingredients you need to recreate this treasured dish, just like back home, from Ziyad brand spices and sumac to Sultan brand olive oil, fresh onions, pine nuts, and more. We’re proud to offer you the freshest and finest products from across the Middle East and beyond, making it easy to bring the true taste of tradition to your family meals.

Ingredients

• 3 lbs chicken, cut into pieces or chicken legs and thighs

• ¼ cup Ziyad brand Sumac

• ½ tsp Ziyad brand Ground Cardamom

• 1 tsp Ziyad brand Cinnamon Powder

• 1 tsp Ziyad brand Allspice

• ¼ tsp Ziyad brand Nutmeg Powder

• ¼ cup Sultan brand Olive Oil

• 3 onions, thinly sliced

• Salt & Pepper

• 2 large Taboon bread or 4 pieces Indian flatbread

• 2 tbsp Ziyad brand Pine Nuts, for garnish

🛒 You can find all these authentic ingredients at International Food Market Orlando — from our Fresh Produce section to our International and Grocery aisles!

Directions

Step 1:
Preheat the oven to 350°F (175°C). In a small bowl, mix the allspice, cardamom, cinnamon, nutmeg, and 2 tablespoons of sumac.

Step 2:
Season the chicken pieces all over with salt in a large bowl. Rub the chicken with half of the spice mix, pressing it into the meat to flavor deeply.

Step 3:
Heat ¼ cup Sultan olive oil in a large ovenproof skillet over medium-high heat. Cook the chicken, turning occasionally, until golden brown on both sides and some fat has been released, about 3–5 minutes per side. Transfer the chicken to a plate, leaving the fat in the skillet.

Step 4:
Return the skillet to medium-high heat. Add the thinly sliced onions, scraping any browned bits from the bottom of the pan. Add a splash of water if needed to avoid sticking. Cook until onions are softened and golden brown, about 18–25 minutes. Sprinkle with the remaining spice mix and cook, stirring, until fragrant, about 30 seconds. Add ¼ cup water, season with salt, and bring to a simmer. Nestle the browned chicken back into the skillet, skin side up, and transfer to the oven. Bake uncovered until the liquid is mostly evaporated and the chicken is fully cooked through, about 30–35 minutes. Let cool for 10 minutes in the skillet.

Step 5:
While the chicken is baking, toast the pine nuts in the remaining 1 tablespoon of olive oil in a small skillet over medium heat. Stir frequently until golden and fragrant, about 3 minutes. Remove from heat and season lightly with salt.

Step 6:
To serve, arrange the warmed bread on a large platter. Top with the chicken and onions. Scatter toasted pine nuts over the top, sprinkle generously with more sumac, and squeeze juice from one lemon half over everything. Serve with extra lemon wedges on the side.