Musakhan Rolls
These easy Musakhan Rolls are a playful spin on the famous Palestinian Musakhan. This easy Musakhan recipe starts with my go-to musakhan chicken spice blend and heaping piles of tangy sumac onions. These epic Musakhan rolls are weeknight-friendly, super easy, & so satisfying⏤You'll be obsessed!
Ingredients
- 3 Saj bread cut in half
- 4 chicken breast
Chicken Marinade
- ⅓ cup olive oil
- 1 teaspoon 7 spice
- ½ tsp cardamom
- ¼ teaspoon cinnamon
- ⅛ tsp cloves ground
- ⅛ teaspoon nutmeg ground
- ½ teaspoon American saffron (safflower)
- 1 teaspoon sea salt
- 1 tsp pepper
- 1 lemon juiced
- 4 garlic cloves mashed into a paste
Onion MIxture
- 4 large onions chopped or sliced
- ⅓ cup olive oil
- ¼ cup sumac
- ¼ teaspoon cumin
- ¼ cup almond slivers
Instructions
Chicken Preparation
- In a large bowl, add all of the marinade ingredients. Mix well. Add the chicken breast, & make sure all of the chicken is coated in the marinade. Cover & chill the chicken for at least 30 minutes.
- Preheat the oven to 425ºF. Remove the chicken from the fridge and place it on a baking pan.
- Bake the chicken for 18-20 minutes or until the temperature reaches 160ºF.
- Let the chicken cool enough to handle, then shred all of the chicken breasts and place all of the shredded breasts back onto the baking pan. Mix the pan juice into the shredded chicken. Set aside until onions are finished cooking.
Sumac Onion Preparation
- Heat a large skillet pan on medium-high. Then add the olive oil & almonds. Toast the almonds until lightly golden. It's important to remove the almond before becoming brown, as they will continue cooking from residual heat. Once the almonds have been removed, add the onions and saute until soft and transulant.
- When the onions are softened, add the sumac & cumin. Cook for 5 more minutes, then remove from heat. Add in the chicken & almonds, then mix everything.
Assembling the Musakhan Rolls
- If using the Saj bread: Cut down the middle so you have 2 folded halves.
- Place 3-4 tablespoons of the chicken mixture on the edge of the bread, tuck in the filling, and roll. Place the seam side down once finished rolling. Do this until your mixture is all rolled up.
- Make sure the edge of the bread is tucked tightly over the filling as you roll it up. You don't want the filling to fall out.
Baking method
- Preheat your oven to 350 ℉ (180 ℃). Grease the baking pan with olive oil and line up your rolls. Brush with olive oil. Bake until the tops are golden (about 15 to 20 minutes). Garnish with more sumac.
Panini press
- Preheat your panini press. Close the press until the tops are golden (about 5 minutes). Garnish with more sumac. (no need for oil)
Notes
- Storage & Reheating: Store leftover musakhan rolls in an airtight container in the refrigerator for up to 4 days. Reheat in the microwave until warmed through.
- 10-15 Minute Meal Prep: Nearly all of the active prep work comes from prepping the chicken & onions. Prep them in advance to cut down on active prep required at dinnertime – it takes 10-15 minutes, tops! The filling can be stored 3 days in advance.
- Prepare The Chicken Marinade according to Step 1 of the Recipe Directions, above. Store in a jar or airtight container in the refrigerator for up to 5 days. The day you’d like to make musakhan, all you have to do is toss the chicken into the marinade – so easy! Marinate in the refrigerator (covered) for up 12 to hours. (5 minutes active prep) or for at least 10-15 minutes at room temperature.
- For a Speedy Version: Skip marinading & cooking the chicken, use a roastery chicken instead. Remove all the chicken from the bones, then add it to the cooked sumac spiced onions. A 30-minute musakhan meal on your table!