Palestinian Chicken Recipe
Introduction
Palestinian cuisine is rich with bold flavors, warm spices, fresh herbs, and simple, wholesome ingredients. This Palestinian Chicken recipe—often inspired by traditional dishes like Musakhan-style spiced chicken—combines warm sumac, caramelized onions, olive oil, and fragrant spices to create a deeply flavorful meal.The chicken is marinated with Palestinian spices, then roasted until beautifully golden and tender. It pairs perfectly with rice, bread (taboon or khubz), or roasted vegetables. This dish captures the comfort and heritage of Palestine in every bite.
Prep Time: 20 minutes
Marinating Time: 1–12 hours (recommended)
Cook Time: 45–55 minutes
Total Time: 1 hour 15 minutes (with minimum marination)
Ingredients (Serves 4–6)
For the Chicken Marinade
1 whole chicken (cut into 6–8 pieces) or 1.2 kg chicken pieces
1 ½ tbsp sumac
1 tsp ground cinnamon
1 tsp ground allspice
1 tsp paprika
1 tsp turmeric
1 tsp black pepper
1 tsp salt (adjust to taste)
5 tbsp olive oil
1 tbsp lemon juice
6–8 garlic cloves, crushed
1 medium onion, sliced
1 tbsp yogurt (optional, makes it more tender)
For the Onions (Musakhan-style topping – optional but recommended)
3 large onions, sliced
2 tbsp sumac
3 tbsp olive oil
Pinch of salt
Garnish
Toasted pine nuts or almonds
Fresh parsley
Extra sumac to sprinkle
Instructions
Prepare the Marinade
In a large bowl, add:
sumac
allspice
turmeric
cinnamon
paprika
salt & black pepper
crushed garlic
olive oil
lemon juice
(optional) yogurt for extra tenderness
Mix until it becomes a thick marinade paste.
Add the chicken pieces and rub the marinade thoroughly all over.
Add sliced onion and mix again.
Cover and marinate for at least 1 hour, but overnight gives the best flavor.
Cook the Onions (Optional but Authentic)
Heat olive oil in a pan over medium heat.
Add sliced onions and cook 10–12 minutes until soft and lightly golden.
Add sumac and salt.
Cook another 2–3 minutes.
These onions add the authentic Palestinian Musakhan-style flavor.
Roast the Chicken
Oven Method (Traditional):
Preheat oven to 200°C / 400°F.
Place chicken pieces on a baking tray.
Pour any remaining marinade over the top.
Roast 45–55 minutes, flipping halfway for even browning.
If you want crispy skin, broil for the last 3–4 minutes.
Air Fryer Method:
Preheat air fryer to 180°C / 360°F.
Place chicken in a single layer.
Air fry 25–30 minutes, turning at 15 minutes.
Assemble & Serve
Place roasted chicken on a large platter.
Spoon the sumac onions over the chicken.
Sprinkle toasted nuts, chopped parsley, and extra sumac.
Tips for Best Results
Sumac is the key flavor—don’t skip it.
Olive oil enhances authenticity; avoid replacing it with other oils.
Marinate overnight for deeper aroma and tenderness.
Add za’atar (½ tsp) for an optional earthy twist.
Serve with taboon bread for true Palestinian taste.
Serving Suggestions
Palestinian-style rice (with vermicelli)
Fresh salad (fattoush or cucumber yogurt salad)
Warm flatbread or taboon
Roasted potatoes
Pickled olives & turnips