- Main Courses
- 1 h, 30 min
- 5 May 2022
One of the most famous traditional Palestinian recipes is characterized by the presence of sumac, olive oil, fried chicken pieces and delicious taboon breadOne of the most famous traditional Palestinian recipes is characterized by the presen...
10 Steps
Chicken Musakhan
Ingredients
Chicken Musakhan
1 kg bone-in chicken cuts (legs, drumsticks and breast)
4 cloves garlic
1 tbsp ground cumin
0.5 tsp powdered cinnamon
0.5 tsp all spice seasoning
salt
pepper
3 tbsp sumac
100 ml olive oil
30 gr toasted pine nuts
3 red onion
4 flatbreads, ideally taboon or naan breads
small bunch parsley, CHOPPED
lemon
yogurt
Video
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Steps
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Step 1
Preheat the oven to 200°C.
Step 2
Place the chicken pieces on a parchment-lined baking tray. Add garlic and sprinkle with cumin, cinnamon, all-spice, salt, pepper and half of the sumac. Drizzle with 2 tablespoons of oil and use your hands to evenly rub the pieces of chicken with the spices.
10 min
Step 3
Roast in the preheated oven for 35-45 minutes, or until the chicken is cooked through and no longer pink in the inside.
45 min
Step 4
Meanwhile, heat 2 tablespoons of oil in a large pan over medium heat. Add the pine nuts and cook, stirring frequently for 2 minutes, Set aside on a towel-lined plated.
5 min
Step 5
Add the remaining oil to the pan, together with the sliced onions. Sauté over medium heat, stirring occasionally, until softens. Stir in the remaining sumac and a pinch of salt and pepper. Se aside.
5 min
Step 6
Once the chicken is done roasting, remove it from the oven and start assembling the dish.
10 min
Step 7
Tear the naan into large pieces and lay them on a platter. Add half of the sauteed onions and the roasted chicken.
5 min
Step 8
Top with the remaining onions, together with the pine nuts and chopped parsley.
Step 9
Spoon over the juices left from the roasted chicken.
Step 10
Serve with lemon wedges and plain yogurt, if desired.
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