This middle eastern chicken musakhan (flatbread chicken recipe) is made even easier with the convenience of rotisserie chicken. Tender, juicy chicken pulled from the rotisserie is paired with a fragrant blend of spices, including sumac and allspice, creating a symphony of taste. Onions caramelized to perfection form a luscious base, while toasted pine nuts add a delightful crunch. All of this goodness is nestled atop flatbread, soaking up the savory juices, resulting in a dish that's both comforting and delightful.
Chicken musakhan is a versatile dish. Its rich flavors and comforting qualities, make it suitable for any time of the year when you're craving a taste of the Middle East!
If you love this flatbread chicken recipe and you're looking for more middle eastern flavors, you will love my one pot libyan soup, homemade baba ganoush and authentic homemade hummus.
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Ingredients
- Medium Onions, Thinly Sliced
- Avocado Oil
- Stonefire Naan Tandoor Baked (Whole Grain)
- 1 Rotisserie Chicken
- Salt, To Taste
- Sumac, To Taste
- All Spice, To Taste
- Pinenuts, Toasted (to garnish)
- Parsley, Minced (to garnish)
See recipe card for quantities.
Instructions
- Start by peeling and thinly slicing your onions.
- To a large pan on medium heat, add your avocado oil, onions, salt and sumac, to taste. Cook for about 15-20 minutes, stirring occasionally until they are softened and begin to caramelize.
3. Pull the meat from your rotteserie chicken and add it to a bowl. Then season with a dash of salt, sumac and all spice, to taste. Toss until your seasonings are well distributed.
4. Add your whole grain naan on to a baking sheet and broil for 2-3 minutes (make sure to keep a close eye to prevent burning) until they are slightly browned and crispy.
5. Add your chicken to your onions and mix until everything is well combined, then remove from heat.
6. Once your flatbreads are nice and crispy to your liking, top with the onion and chicken mixture. Then season with some additional sumac, toasted pine nuts and minced parsley, if using. Enjoy!
Hint: There are only 4 flatbreads featured but this recipe has enough chicken and onions for 6 flatbreads.
Hint: If you decide you want to garnish with the toasted pine nuts, all you will do is add some avocado oil into a small pan on medium heat, add in your pine nuts and saute them for about 2-3 minutes until they are nice and brown in color. Remove from heat and use them to garnish.
Substitutions
- Gluten-Free - if you want to make this recipe gluten-free, use gluten-free naan bread.
- Whole Grain Naan- Feel free to use regular naan bread instead of the whole grain version if you can't find or don't like whole grain naan. I use whole grain for the additional fiber.
This recipe is already dairy-free.
Variations
This chicken flatbread recipe is kid friendly as well!
Equipment
All you need to make this chicken musakhan is a few pans and a baking sheet.
If you are in the market for a nice extra large sheet pan, I bought mine off amazon and I am obsessed!
Disclaimer: Some of the links in this post are affiliate links, which means I make a small commission if you choose to purchase through qualifying links.
Storage
This flatbread chicken recipe really does not store well because the bread tends to get soggy but if you do have leftovers, store in an air tight container in the fridge for up to 4 days.
Top tip
For best results, you will need to use a lot of oil when caramelizing the onions and do not skimp out or your flatbread may come out dry. Also try to choose a rotteserie chicken that appears fresh vs one that has been sitting under the heat lamp for some time as this will also impact how dry the flatbread may come out.
FAQ
Yes, you can prepare the components ahead of time and assemble them when ready to serve. However, the bread might lose some of its crispiness if assembled too far in advance.
Musakhan is often served with a side of yogurt or a fresh salad. You can also serve it with pickled vegetables, hummus, or tahini sauce for added flavor.
Related
Looking for other easy dinner recipes like this? Try these:
Jump to: Recipe
Chicken Musakhan (Flatbread Chicken Recipe)
Equipment
- 1 XL Baking Sheet
- 1 Small Pan
- 1 Large Pan
Ingredients
- 2 Large Onions Thinly Sliced
- ¼ Cup Avocado Oil
- 3 Packages (2 Naan each) 8.8 oz Stonefire Naan Tandoor Baked Whole Grain
- 1 Rotisserie Chicken
- Salt To Taste
- Sumac To Taste
- All Spice To Taste
- ⅓ Cup Pinenuts Toasted (to garnish)
- ½ Bunch Parsley Minced (to garnish)
Instructions
- Start by peeling and thinly slicing your onions.
- To a large pan on medium heat, add your avocado oil, onions, salt and sumac, to taste. Cook for about 15-20 minutes, stirring occasionally until they are softened and begin to caramelize.
- Pull the meat from your rotteserie chicken and add it to a bowl. Then season with a dash of salt, sumac and all spice, to taste. Toss until your seasonings are well distributed.
- Add your whole grain naan on to a baking sheet and broil for 2-3 minutes (make sure to keep a close eye to prevent burning) until they are slightly browned and crispy.
- Add your chicken to your onions and mix until everything is well combined, then remove from heat.
- Once your flatbreads are nice and crispy to your liking, top with the onion and chicken mixture. Then season with some additional sumac, toasted pine nuts and minced parsley, if using. Enjoy!
Notes
Nutrition
FOOD SAFETY
- Don’t leave food sitting out at room temperature for extended periods
- Never leave cooking food unattended
- Always have good ventilation when using a gas stove
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