fine dining experience


Delicious and simple to make this Palestinian chicken musakhan is perfectly spiced and full of flavor. Try this authentic street food at home.


  • 2 tablespoons 7 spice divided
  • 2 teaspoons salt divided
  • 3 tablespoons sumac divided
  • 4 whole chicken legs thigh and drumsticks, about 2 and half pounds
  • ¼ cup + 2 tablespoons olive oil
  • 4 medium yellow onions chopped
  • ¼ cup toasted pine nuts
  • 6-8 small flatbreads naan, Greek pita bread or Taboon bread
  • Lemon slices for serving
  • Fresh parsley for serving


  1. Preheat the oven to 400°F. Line a baking sheet with parchment paper.
  2. Pat the chicken legs dry and place on prepared baking sheet. Add 1 tablespoon 7 spice, 1 teaspoon salt and 1 tablespoon sumac on top of the chicken. Drizzle 2 tablespoons olive oil and use your hands to rub the spice mixture into the chicken, making sure to get underneath the skin.
  3. Bake for 40 minutes until the skin is crisp and the chicken is cooked through to internal temperature of 165°F.
  4. Meanwhile, heat the ¼ cup olive oil in a large non-stick skillet over medium heat. Add the onions and cook, stirring occasionally until lightly golden, about 25 minutes.
  5. Add the remaining 7 spice, salt and sumac on top of the onions and continue cooking for 5 more minutes until the spices are fragrant.
  6. Place the flatbreads on a large baking sheet. Divide the onion mixture between the flatbreads. Spread the mixture, but leave a small border around the edges. Add one cooked chicken leg on each flatbread. Sprinkle the pine nuts on top.
  7. Broil the flatbreads until the edges begin to brown and toast, 3-5 minutes.
  8. Serve with lemon slices and fresh parsley, if desired.