Musakhan Rolls
A modern, portable take on the classic Palestinian and Jordanian Musakhan. Tender, sumac-marinated chicken and caramelized onions are rolled in thin taboon bread or large tortillas and baked until golden.
🧂 Ingredients
- 1.5 lb Boneless, skinless chicken thighs
- 3 large Onions(thinly sliced)
- 4 tbsp Sumac
- 1/2 cup Olive oil(plus more for brushing)
- 1 tsp Allspice
- 1/2 tsp Cinnamon
- 1 tsp Salt
- 1/2 tsp Black pepper
- 8 pieces Taboon bread or large flour tortillas
- 1/4 cup Toasted pine nuts or almonds(for garnish)
👨🍳 Instructions
- 1
Preheat oven to 400°F (200°C).
💡 Tip: Ensure oven is fully preheated for even cooking. - 2
In a bowl, toss chicken thighs with 2 tbsp sumac, 2 tbsp olive oil, allspice, cinnamon, salt, and pepper. Spread on a baking sheet and roast for 20-25 minutes, or until cooked through. Let cool slightly, then shred or dice.
⏱️ 25 minutes💡 Tip: Do not overcook the chicken to keep it moist. - 3
While chicken roasts, heat the remaining 1/4 cup olive oil in a large skillet over medium-low heat. Add sliced onions and cook slowly, stirring occasionally, until deeply caramelized and very soft, about 20-25 minutes.
⏱️ 25 minutes💡 Tip: Low and slow cooking is key for sweet, rich onions. - 4
Stir the remaining 2 tbsp sumac into the caramelized onions. Add the shredded chicken and mix well to combine.
💡 Tip: Taste and adjust seasoning if needed. - 5
Lay out the taboon bread or tortillas. Spread a generous amount of the chicken and onion mixture over each piece, leaving a small border. Roll up tightly.
💡 Tip: Don't overfill, or the rolls may break. - 6
Place the rolls seam-side down on a baking sheet. Brush the tops generously with olive oil.
💡 Tip: Brushing with oil helps achieve a golden, crispy exterior. - 7
Bake for 10-15 minutes, or until the rolls are golden brown and heated through.
⏱️ 15 minutes💡 Tip: Watch carefully to prevent burning. - 8
Garnish with toasted pine nuts or almonds before serving.
💡 Tip: A dollop of plain yogurt on the side is a nice accompaniment.
💡 Pro Tips
- ✓Using chicken thighs ensures a more flavorful and moist filling than breast meat.
- ✓The quality of the olive oil and sumac will significantly impact the final flavor.
- ✓If using tortillas, warm them slightly before filling to make them more pliable.
🔄 Variations
- Add a handful of chopped parsley to the chicken and onion mixture.
- For a spicier kick, add a pinch of red pepper flakes.
- Serve with a side of labneh or a simple green salad.