Mousakhan Palestinian Chicken Food

MOUSAKHAN (PALESTINIAN CHICKEN)

Steps:

• Wash then wipe the chickens dry with paper towels.
• Rub them inside and out with salt and pepper, then tuck and tie the wings under the body.
• Heat half the oil in a large skillet and fry the chickens one at a time until lightly browned all over, turning often, then set aside.
• Add remaining oil to the pan and saute the onion, stirring, until clear.
• Sprinkle the sumak over the onion, cooking another 2 minutes.
• Remove from heat.
• Split each khoubz or pita bread in half, making 4 halves.
• Place two slightly overlapping in the base of a baking dish large enough to hold both chickens.
• Place a mound of onion in the center of each, using about a quarter of the onion mix only, and place a chicken on top of each, and spread remaining onion mix over the chicken evenly.
• Pour the oil from the pan over the chicken, then cover with remaining bread, making sure to tuck it around the chicken as best as you can.
• This bread covering is what keeps the chicken very moist and flavorful.
• Bake in moderate oven (about 350) for 1 1/2 hours or until chickens are cooked through and tender.
• If the bread browns too much or ack, begins to burn, you can place a piece of foil over the tops to avoid this.
• Serve cut into portions with some of the bread if you wish.

MUSSAKHAN (ROAST CHICKEN WITH SUMAC AND RED ONIONS)

Steps:

• Slash the flesh of each piece of chicken diagonally a few times, around 3/4 inch apart, and then place the meat in a large bowl or plastic container. Add the lemon juice; 3 tablespoons olive oil; 1 1/2 tablespoons sumac; the garlic, cumin, allspice and cinnamon; and 1 1/2 teaspoons salt and 1/4 teaspoon pepper. Rub the mixture into the meat. Add the red onion and toss to coat. Cover and transfer to the refrigerator to marinate, 1 to 3 hours.
• When you are ready to cook the chicken, heat the oven to 375 degrees. Transfer the meat, onion slices and any juices to a baking sheet and roast until the juices run clear when the chicken pieces are pierced at their thickest part, about 40 minutes. Once the chicken is cooked, cover the baking sheet tightly in foil and set aside while you prepare the toppings.
• In a small skillet, cook the pine nuts in the remaining 1 tablespoon olive oil over low heat, stirring occasionally, until golden brown, about 2 minutes, then transfer to a paper towel to drain.
• To serve, heat the naan or taboon bread in the oven until toasted and warmed and transfer to a platter. Arrange the chicken and red onion on top. Finish with a smattering of pine nuts, sumac and chopped parsley. Drizzle any remaining roasting juices so they soak into the bread, then drizzle with a little more olive oil.