Palestinian · Chicken

Musakhan

Name: Musakhan
Cuisine: Palestinian
Ingredients: 1.1 kg Bone-in chicken thighs; 120 ml Olive oil; 8 g Salt; 3 g Ground allspice; 2 g Ground black pepper; 1 kg Onions; 30 g Ground sumac; 40 g Pine nuts; 4 breads, 400 g total Taboon flatbreads; 20 g Parsley

Servings

Ingredients

Bone-in chicken thighs1 ⅛ kg
Olive oil120 ml
Salt8 g
Ground allspice3 g
Ground black pepper2 g
Onions1 kg
Ground sumac30 g
Pine nuts40 g
Taboon flatbreads4 breads, 400 g total
Parsley20 g

Original recipe serves about 4.

Method

1
Heat the oven to 200°C. Rub the chicken with 20 ml olive oil, half the salt, the allspice and pepper. Roast for 40–50 minutes, until the thickest pieces reach 74°C.
2
Meanwhile, slice the onions thinly. Put them in a wide pan with the remaining olive oil and salt. Cover and cook over medium-low heat for 25 minutes, stirring occasionally, then uncover and cook for 10 minutes until soft and sweet.
3
Stir the sumac into the onions and cook for 2 minutes. Toast the pine nuts in a dry pan for 2–3 minutes, shaking frequently.
4
Lay the taboon breads on baking trays and spoon the onions and their oil over them. Top with the chicken and bake for 5 minutes. Scatter with pine nuts and chopped parsley, then divide into four servings.

Recipe source: TheMealDB