Musakhan Chicken Rolls
A popular Palestinian and Jordanian dish featuring sumac-marinated chicken, caramelized onions, and toasted pine nuts, traditionally served over taboon bread. This version presents it in convenient, bite-sized rolls.
🧂 Ingredients
- 6 boneless, skinless Chicken thighs(cut into bite-sized pieces)
- 3 large Onions(thinly sliced)
- 3 tbsp Sumac
- 1/2 cup Olive oil(plus more for brushing)
- 1 tsp Allspice
- 1/2 tsp Cinnamon
- 1 tsp Salt(or to taste)
- 1/2 tsp Black pepper(or to taste)
- 4 large Taboon bread(or large flatbreads like lavash or saj)
- 1/2 cup Pine nuts(toasted)
- 1/4 cup Fresh parsley(chopped, for garnish)
👨🍳 Instructions
- 1
In a bowl, toss the chicken pieces with 2 tablespoons of olive oil, 2 tablespoons of sumac, allspice, cinnamon, salt, and pepper. Let marinate for at least 15 minutes.
⏱️ 15 minutes - 2
In a large skillet, heat 4 tablespoons of olive oil over medium heat. Add the sliced onions and cook slowly, stirring occasionally, until deeply caramelized and very soft, about 20-25 minutes. Add the remaining 1 tablespoon of sumac and stir to combine. Remove from heat.
⏱️ 25 minutes💡 Tip: Low and slow cooking is key for sweet, caramelized onions. - 3
Add the marinated chicken to the skillet with the onions. Cook over medium-high heat, stirring occasionally, until the chicken is cooked through and lightly browned, about 8-10 minutes.
⏱️ 10 minutes - 4
While the chicken cooks, lightly toast the taboon bread on both sides in a dry skillet or under a broiler until slightly crisp. Brush lightly with olive oil.
⏱️ 5 minutes - 5
To assemble the rolls, spread a layer of the chicken and onion mixture onto each piece of taboon bread. Sprinkle with toasted pine nuts.
💡 Tip: Don't overfill the bread to make rolling easier. - 6
Roll up the taboon bread tightly, like a wrap or burrito. Cut each roll in half or into thirds for serving.
💡 Tip: If the bread is too stiff, warm it slightly to make it more pliable. - 7
Arrange the rolls on a serving platter. Garnish with chopped fresh parsley and an extra sprinkle of sumac if desired. Serve warm.
💡 Tip: Serve with a side of yogurt or a simple salad.
💡 Pro Tips
- ✓For a more traditional presentation, serve the chicken and onion mixture over whole pieces of taboon bread, then sprinkle with pine nuts and parsley.
- ✓If you can't find taboon bread, use large, thin flatbreads like lavash or saj. If using store-bought flatbread, warm it slightly before serving.
- ✓The key to authentic Musakhan is the generous use of sumac and good quality olive oil.
🔄 Variations
- Use chicken breast instead of thighs, but be careful not to overcook.
- Add a pinch of cardamom to the chicken marinade for an extra layer of flavor.
- Serve with a dollop of plain yogurt or a drizzle of tahini sauce.