Baked Chicken with Onions, Sumac and Allspice (Musakhan)
Here is a straightforward way to make Baked Chicken with Onions, Sumac and Allspice (Musakhan) at home, with a clear ingredient list and step-by-step instructions you can follow without guesswork. Most of the time is hands-off while the oven does its thing, which makes it an easy one to fit around other dishes. Read through the tips before you start — a couple of small details go a long way with this one.
- Serves 24
- Level Medium
Ingredients
- 1 Ea. (about 30.5 pounds / 1.5 kg) whole free-range chicken
- Salt, to taste
- Freshly ground black pepper, to taste
- ½ cup Extra Virgin Olive Oil
- 30 ½ lb (1.5 kg) onions, peeled and sliced thin
- ¼ cup Soumak
- ½ tsp Allspice
- 2 large Khubz 'arabi (Arabic flatbread or pita bread), split open and separated
- Pine nuts to decorate
Method
- Cut the chicken up into two breasts, two thighs, two legs, and two wings. Salt and pepper the chicken.
- In a large, deep pot, heat ¼ cup of the olive oil, then lightly brown the chicken on all sides over a medium heat, about 20 minutes. Remove and set aside.
- Add the remaining ¼ cup olive oil to the pot and cook the onions until translucent, about 35 minutes, stirring occasionally.
- Add the sumac and allspice and cook for 2 minutes to mix.
- Preheat the oven to 350°F (175°C).
- Cover a 9 x 12-inch baking dish with the Arabic bread. Spoon half the onions over each, then arrange the chicken on top of the onions and cover with the remaining onions and the juices from the casserole.
- Bake until the chicken is golden crisp and almost falling off the bone, about 1½ hours.
- Roast the pine nuts in a pan until golden in olive oil.
- Sprinkle with the roasted pine nuts and serve with yoghurt.
Tips for the best Baked Chicken with Onions, Sumac and Allspice (Musakhan)
- Let the chicken come up to room temperature for 15 minutes before cooking so it cooks evenly.
- Taste as you go. Seasoning at the end is fine, but adjusting halfway through gives a more balanced result.
- Read the whole method before you start and measure out the 9 ingredients first — it keeps the pace relaxed once the heat is on.
Variations
- Individual portions: divide into ramekins or a muffin tin and reduce the baking time by about a third.
- Spicier version: add a pinch of chilli flakes or a sliced fresh chilli with the aromatics.
- Fusion twist: keep the method but swap the spices for your own favourites — the Middle Eastern base takes well to it.
Serving ideas
Pairs well with a simple salad and a glass of something cold.
Storage
Best eaten fresh. Leftovers keep covered in the fridge for 2 days; reheat in a hot pan or oven rather than the microwave to bring the crispness back.
Frequently asked questions
Can I make Baked Chicken with Onions, Sumac and Allspice (Musakhan) ahead of time?
Yes. It actually improves after a few hours, so make it earlier in the day and reheat gently before serving.
What can I substitute for ea. (about 30.5 pounds / 1.5 kg) whole free-range chicken?
Any ingredient with a similar texture and cooking time works; see the variations below for ideas. Keep quantities the same and adjust seasoning at the end.
How many people does this Baked Chicken with Onions, Sumac and Allspice (Musakhan) recipe serve?
As written it serves 24. The quantities scale up or down in a straight line, so double everything for 24×2.
Is this Baked Chicken with Onions, Sumac and Allspice (Musakhan) recipe medium to make?
It is rated medium: 9 ingredients and 9 steps. Follow the order and the tips above and it is very forgiving.
Adapted from Wikibooks Cookbook, CC BY-SA 4.0 — source
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