Roast chicken baked in the oven with spices, onions and nuts, served on tabun bread, served with plain yogurt and olives; and eaten by hand!

Like mansaf people gather around for this dish, but I find it hearty enough to cook for my family of four.

A general rule of thumb that I learned from my mom is, for every chicken used in the recipe you will need 1 KG of diced onions.


Every home has a special touch when it comes to Musakhan. I make it by using the traditional way but I also add some untraditional touches.
Prep Time 1 hr
Cook Time 1 hr
Total Time 2 hrs
Course Main Course
Cuisine Arabic


  • Pressure Cooker Optional


  • 4 pcs Taboon Bread
  • 1 KG Onions, diced 6 – 8 Onions
  • Enough olive oil to cover onions
  • 6 – 8 TBSP of Sumac you need to taste and adjust

For Chicken Stock Made in Smart Pot

  • 1 chicken cut into four pieces
  • 1 Onion Cut into Quarts
  • 1 Carrot
  • 6 pieces cloves
  • 6 pieces black pepper
  • 1 stem dill
  • 1 stems parley

For Garnish

  • Slivered Almonds or Pine Nuts Fried


For the Onions

  • Dicing the onions is the most consuming part of making musakhan, but totally worth it.
  • In a sauce pan, add onions submerge them with olive oil, and cook for 30 - 40 minutes. Stirring occasionally.
  • When your onions are ready, strain from the olive oil, and save the oil for later use.
  • Season the onions with sumac, I start with 2 TBSPs at a time, Mix well until well incorporated and taste and adjust accordingly.

For the Chicken

  • I like my chicken well cooked and soft, so I make it my smart pot. It's also an opportunity to make chicken stock.
  • In a smart pot, choose your soup function.
  • Add 6 cup of water and allow to boil.
  • Remove all foam and impurities.
  • Add the aromatics for this recipe I used, onions, carrots, cloves, black pepper, dill, and parsley.
  • To the aromatics, you can add thyme, leeks celery. Some people like to add garlic, but I shy away from garlic because sometimes I need to save chicken stock for foods that don't require it.
  • Press the pressure cook function for 30 minutes and seal.
  • Remove the chicken and vegetables with a slotted spoon or spider ladle, and strain the stock through a fine mesh sieve.
  • Season the chicken with salt/pepper and keep aside for assembly.
  • I like to add chicken stock to my musakhan (optional and see below) If you're skipping, allow to cool and freeze for later use.

For Assembly

  • Layer an oven tray with parchment paper for easy clean up.
  • Dredge the taboon bread in the chicken stock for a few seconds and place on baking tray. This step is not traditional but I learned it from my mom, and it just adds flavor and keeps the muskahan light.
  • Cover the bread with the onion mixture.
  • Using a ladle add a touch of olive oil to each piece of bread. You can also brush it. I use half a ladle filling for 2 loafs so its just a bit.
  • Dip seasoned chicken into olive oil and add one piece per bread.
  • Place in oven until chicken is browned. Shouldn't take more than 10 minutes since the chicken is already cooked in the pressure cooker.
  • Garnish with fried almonds or pine nuts and serve.



Keyword Msakhan, Musakhan
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