mainJordanian

Musakhan

Name: Musakhan
Prep time: 35 min
Cook time: 90 min
Total time: 45 min
Yield: 4 servings
Cuisine: Jordanian
Ingredients: 1.6 kg Chicken (in pieces); 1.5 kg Onions; 60 g Sumac; 250 ml Olive oil; 6 pieces Taboon flatbreads; 80 g Pine nuts; 2 tsp Ground allspice; 1 tsp Ground cardamom; 1 tsp Ground cinnamon; 300 ml Yoghurt (to serve); To taste Salt and pepper

Musakhan is a classic Jordanian main that holds a distinguished place in traditional cooking. Celebrated for its wholesome ingredients and time-honored preparation, this dish brings authentic regional character to the home kitchen.

Carefully prepared featuring Chicken (in pieces), Onions, Sumac, Taboon flatbreads, Pine nuts, Ground allspice, Ground cardamom, Ground cinnamon, Yoghurt (to serve) and Salt and pepper, the ingredients are simmered and seasoned to achieve a satisfying depth of flavor. The cooking process allows natural aromas to develop, ensuring each portion is both hearty and flavorful.

Serve hot alongside fresh bread, steamed grains, or a crisp seasonal salad for a well-rounded dining experience.

If you enjoy authentic Jordanian cooking, be sure to also explore our recipe for Maqluba.

Difficulty: mediumPrep: 35 minCook: 90 minServes 6

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Ingredients

Chicken (in pieces)1.6 kg
Onions1.5 kg
Sumac60 g
Olive oil250 ml
Taboon flatbreads6 pieces
Pine nuts80 g
Ground allspice2 tsp
Ground cardamom1 tsp
Ground cinnamon1 tsp
Yoghurt (to serve)300 ml
Salt and pepperTo taste

Step-by-Step Instructions

7 steps

Interactive Cook Mode: Click any step or circle to check it off as you cook.

Step 1

Rub the chicken with salt, pepper, allspice, cardamom and cinnamon and leave it half an hour.

Step 2🔪 Prep

Slice the onions into thin half-moons; a kilo and a half takes about twenty minutes.

Step 3🍲 Simmer

Stew the onions in the olive oil over a low heat for forty minutes, until translucent and sweet.

Step 4🥄 Mix

Stir two-thirds of the sumac and salt into the onions and give them five more minutes.

Step 5🥧 Bake

Brown the chicken and roast it at 200 °C for twenty-five minutes.

Step 6

Toast the pine nuts in a dry pan until golden, watching that they do not scorch.

Step 7

Lay down the bread, the onions on it, the chicken on top, spoon over the pan oil and scatter with sumac and nuts.

👨‍🍳 Chef's Culinary Notes

Cultural Heritage

Musakhan carries a rich culinary tradition rooted in regional home cooking. Developed over generations, the recipe highlights wholesome local ingredients prepared with time-honored kitchen techniques.

Dietary Substitutions

For a richer sauce, replace a portion of the water with homemade bone broth, vegetable stock, or a splash of dry wine or red wine vinegar to cut through richness.

Chef Technique Tips

Take the time to thoroughly sear and brown chicken (in pieces) in batches before adding the braising liquid. The caramelized fond deposited on the bottom of the pot dissolves into the stew, providing depth and body that cannot be rushed.

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