Prep Time 20 Min
Cook Time 60 Min
Servings7 servings People
Calories495 kcal
Chicken musakhan is one of those dishes that evokes warm feelings of family gatherings. It’s the kind of meal I often prepare during special occasions, especially during Ramadan when sharing food holds even deeper significance. The balance of spices, especially the tanginess of sumac, makes each bite flavorful without overwhelming. I remember the first time I made musakhan; I underestimated how long to let the chicken simmer, but it ended up being a happy accident as it turned out tender and juicy. This recipe is practical at home because it allows you to prepare the chicken ahead of time, making it easier to assemble before serving.
Ingredients
- 3.3 lbs of chicken cut into quarters
- 3 medium onions, sliced
- 1/4 teaspoon ground black pepper
- 6 cups of water
- 2 tablespoons sumac
- 3 tablespoons toasted pine nuts
- 3/4 cup olive oil
- 6 pieces of Iranian flatbread, cut into squares
Instructions
- Place the chicken and water in a large pot and bring it to a boil. Skim off any foam that forms on the surface.
- Reduce heat and simmer for about 45-50 minutes, or until the chicken is cooked through.
- Remove the chicken from the pot and let it cool.
- Once cooled, discard the skin and bones, and slice the chicken into small pieces.
- In another pot, heat the olive oil over medium heat and sauté the onions for about 5 minutes until soft.
- Add the chicken, crumbled chicken broth cubes, black pepper, pine nuts, and sumac to the onions; stir and cook for 2 minutes.
- Place some of the chicken mixture onto each piece of flatbread and roll them up, placing them in a baking dish.
- Brush each rolled flatbread with olive oil and bake in a preheated oven at 450°F until the bread is lightly browned.
What I Notice When Cooking
- Using a good amount of olive oil really enhances the flavor of the onions, which adds depth to the dish.
- The chicken should be kept moist during cooking; if you overcook it, it could become dry.
- These rolls can be a hearty dish for a family gathering, as they are both filling and satisfying.
Small Adjustments
- Ensure to monitor the simmering chicken closely, as overcooking can lead to dry meat.
- If you notice the bread browning too quickly, cover with foil to prevent burning.
- Feel free to swap Iranian flatbread with any flatbread you prefer; different types can bring unique flavors.
Storage and Reheating
Store any leftover musakhan in an airtight container in the fridge for up to three days. When reheating, I recommend placing them back in the oven for a few minutes to regain their crispiness rather than using the microwave, which can make the bread soggy.
Nutritional Notes
Each serving of musakhan offers about 495 calories, providing a decent amount of protein from the chicken and healthy fats from the olive oil and pine nuts.
