Chicken with Sumac (Musakhan)

Chicken with Sumac (Musakhan)

Prep. 20 mins
Cooking 70 mins
Serving 8

INGREDIENTS Measurements


2 chickens, cut into quarters

5 large onions
2 celery stalks, chopped

2 large carrots, chopped

3 cloves cardamom

4 bay leaves
2 pieces whole mastic
Salt and pepper
1/2 cup olive oil

1/2 cup sumac

4 loaves Arabic flat bread



  • Rinse the chicken parts well. Soak in salted water for 30 minutes, rinse and pat dry.
  • Slice four onions and set aside, chop the fifth onion into chunks. 
  • Place the chicken in a large pot, cover water over medium high heat.
  • Add onions, celery, carrots, cardamom, bay leaves, and mastic.
  • Bring the mixture to a boil, skim the surface.
  • Reduce heat, and simmer for 45 minutes or until the chicken is fully cooked, season with salt and pepper to taste.
  • Remove the chicken to a plate and allow to cool, strain the soup and reserve for later.
  • Heat half the oil in a sauté pan over medium-high heat.
  • Sauté the onions for 10 minutes stirring occasionally or until golden, season with salt and pepper to taste.
  • Add the sumac to the onions stirring occasionally to combine.
  • Remove mixture and set aside.
  • Heat remaining oil in the same pan, brown the chicken on both sides for 5 minutes.
  • Add onion mixture and stir to combine, cover, and simmer for 5 minutes. Stir gently.
  • Pour one cup of the stock in a bowl, wet the bread lightly and arrange overlapping in a large plate.
  • Arrange chicken pieces with the onion mixture on top of the bread and serve.


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