Still a little bit uninspired with your Sunday roast? Try M’sakhan, a Palestinian dish made out of chicken, onions, flatbread and roasted almonds. It’s easy and beyond yummy. Like really, beyond.

You need:

  • 4 chicken legs
  • 4 large onions
  • 1-2 tbsp olive oil
  • 2-3 tbsp sumac
  • 1 litre chicken stock
  • 1 tsp cinnamon
  • 1/2 – 1 tsp all spice seasoning
  • handful of almonds
  • vegetable oil
  • salt
  • pepper
  • 1 pack of whole wheat flatbreads


  1. cut one onion into slices, rinse your chicken legs, pat them dry, add the olive oil, 2 tbsp sumac, salt and pepper, mix all together and set aside; you can do this step few hours before, if not 20 min in advance should be ok too;
  2. in a heavy bottomed pot, add some vegetable oil and fry the chicken on medium-high until golden brown on all sides;
  3. once the chicken is done, add it all back to the pot with the onion it’s been marinating with and cover it in chicken stock; allow it to cook at medium low for 45 min – 1 hour;
  4. in the meanwhile, cut the rest of the onions, add them to a frying pan and cook them on medium low until golden brown, around 20-30 minutes;
  5. once golden brown and caramelized add some salt, pepper, cinnamon, the leftover sumac and the all spice; mix well and set aside;
  6. clean the frying pan dry, add some vegetable oil to it and toast the almonds until flagrant and nutty; set aside;
  7. preheat your oven at 250° C or to the highest setting your oven can go for;
  8. once the chicken is done, add it to an oven proof dish on the highest rack for 5 minutes or until the skin is crispy;
  9. take your flatbreads, rip them into quarters and dip them in the juices where the chicken has cooked;
  10. remove chicken from the oven;
  11. on a large plate, add the soaked flatbreads, the chicken and sprinkle with the caramelized onions and toasted almonds;

Best served with some tabbouleh next to it or a salad. Or nothing. Serves and keeps full 4.

Happy Sundaying,