Chicken musakhan from Falastin: A Cookbook (page 247) by Sami Tamimi and Tara Wigley

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    See recipe for vegetarian variations. Can substitute chicken supremes for whole chicken and any other flatbread for taboon bread.

  • katia_bn0ljk on June 01, 2026

    Excellent flavors and a huge hit with the whole family.

  • Schooffiecooks on April 01, 2026

    Used eggplant and zucchini for this recipe!

  • treay on November 11, 2024

    A favourite recipe. Easy to make and very tasty.

  • ellwell on May 28, 2024

    I thought this was delicious. I did not find it too oily or in need of extra moisture. The yogurt was wonderful with it.

  • bernalgirl on October 03, 2022

    This is wonderful! I had hoped it would be like the musakhan at the beloved and recently-closed local Lebanese rotisserie chicken restaurant. It was not, and I also completely forgot to make the pine nut and red onion topping, but even still it is a multilayered dish, and serving it over the bread with the pan juices poured over is genius. When I realized I had forgotten the onions, I topped it with pickled red onions and made a sumac yogurt, both of which cut the richness of the chicken juices beautifully. I also roasted the chicken in two pans and added cauliflower tossed with the same spice mix, per his veg option. It’s an outstanding meal with an green salad alongside.

  • DePollepel on June 19, 2021

    Delicious as mezze with tomato and cardamom salad and hummus.

  • amandabeck on April 18, 2021

    This is a tasty version but it did not beat out the very lovely Musakhan recipe in Zaitoun, which will remain my go-to after trying this one!

  • Running_with_Wools on November 08, 2020

    I've made an adaptation of this recipe twice, "sheetpan" style. I love the flavor of the spice blend, and rub it all over a butterflied or whole chicken with the sliced red onion and any other vegetables roasted with the same spices. It's not too challenging for my young children, and has no garlic, so my "sensitive" partner is also okay. Easy, and full of flavor.

  • KarinaFrancis on October 03, 2020

    I’d been reluctant to make this dish (I have no idea why) but I’m so glad I finally tried it! The spicing on the chicken is delicious and it’s very easy to make the onion topping while the chicken cooks. I only used 2 onions and cut back a little on the oil based on previous comments.

  • purrviciouz on August 02, 2020

    While I understand the point of this dish is to celebrate olive oil, it's a little oily for me. The flavor is great, I'd just reduce oil next time.

  • EmilyR on June 20, 2020

    I wanted this to be more flavorful. It definitely needs to be served with the yogurt or labneh for some moisture.

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