MUSSAKHAN (ROAST CHICKEN WITH SUMAC AND RED ONIONS)
Among Palestinians, mussakhan is a beloved roast chicken dish, at once energetic and comforting. In this recipe, adapted from Yasmin Khan's "Zaitoun: Recipes From the Palestinian Kitchen," you'll rub chicken thighs and drumsticks with spices, painting the skin a sumac-stained fuchsia. Marinate the meat with red onion for a few hours before roasting them in the oven, where the onions caramelize and absorb the chicken's fragrant juices. It's an ideal dish to share, one torn apart with your hands and topped with fried pine nuts, parsley and a generous dusting of sumac. Ms. Khan serves the chicken on toasted naan or taboon bread, which soak up the juices, but it's equally appealing alongside a salad or over a bed of rice.
Provided by Mayukh Sen
Categories dinner, poultry, main course
Time 4h
Yield 4 servings
Number Of Ingredients 13
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.
Nutrition Facts : @context http, Calories 572, UnsaturatedFat 27 grams, Carbohydrate 14 grams, Fat 38 grams, Fiber 3 grams, Protein 43 grams, SaturatedFat 8 grams, Sodium 887 milligrams, Sugar 5 grams, TransFat 0 grams
MUSAKHAN (BAKED CHICKEN OVER BREAD)
Make and share this Musakhan (Baked Chicken over Bread) recipe from Food.com.
Provided by FDADELKARIM
Categories One Dish Meal
Time 1h25m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Rinse the chicken pieces and pat dry. Trim off excess fat.
- Combine the spices for the marinade. Set aside 2 teaspoons and mix the rest with the lemon juice. Rub into the chicken and marinate in the refrigerator for up to 1 day.
- Preheat the oven to 400 degrees. Set the chicken out of the fridge & let it come to room temperature.
- Place the onions in a large skillet along with 1 1/2 tablespoons of the olive oil, 1/4 cup of chicken stock, reserved spices. Cover and cook on low for 20 minutes.
- Place the chicken, upside down, on a nonstick baking pan. Spread the onions over the chicken; cover with foil and bake 30 minutes.
- Lightly brush a large ovenproof dish with the remaining oil. Scatter the torn bread along the bottom. Sprinkle the remaining chicken stock over the bread.
- Carefully flip the chicken & onion onto the bread so that it is right side up. Return to the oven and bake 20 minutes,uncovered, until tender and the skin is crispy brown. Top with the pine nuts, if using.
Nutrition Facts : Calories 594.3, Fat 42.2, SaturatedFat 11.1, Cholesterol 174.3, Sodium 539.3, Carbohydrate 6.6, Fiber 0.8, Sugar 2.9, Protein 44.8
MUSAKHAN
Make and share this Musakhan recipe from Food.com.
Provided by flame
Categories Lunch/Snacks
Time 2h
Yield 4 2, 2 serving(s)
Number Of Ingredients 9
Steps:
- Cut the onions small.
- cover with olive oil and cook over medium heat until onions are tender but not overcooked.
- add 1tsp salt and leave aside.
- cut the chicken into four pieces each,clean with lemon,cover with 1 tsp salt , the spices spices and 2 Tbl olive oil ,cover with foil paper and place in the oven to cook.
- spread around 2 tsp of the onion mix on each pita bread making sure its covered with onions.
- spread 1 tsp sumac over each bread.
- place in a round plate.
- place 2 chicken pieces on top.
- cover with the remaining olive oil and onions mix.
- spread fried almonds or pine nuts on top.
- Eat with plain greek yogurt.
Nutrition Facts : Calories 1846.1, Fat 162.4, SaturatedFat 27.1, Cholesterol 170.1, Sodium 2815.2, Carbohydrate 49.3, Fiber 4.4, Sugar 7.4, Protein 50.5
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MUSAKHAN (SUMAC CHICKEN WITH ONIONS AND FLATBREAD)
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4.8/5 (34)Author Rawia BisharaServings 4Estimated Reading Time 3 mins
- Preheat oven to 350°. Mix allspice, cardamom, cumin, and 2 Tbsp. sumac in a small bowl to combine.
- Season chicken all over with salt in a large bowl. Rub with half of spice mix, pressing and working it into the meat.
- Heat ¼ cup oil in a large ovenproof skillet over medium-high. Cook chicken, turning occasionally, until golden brown on both sides and some fat is released, 3–5 minutes per side. Transfer chicken to a large plate, leaving fat in skillet.
- Return skillet to medium-high heat. Cook onions, scraping any browned bits on bottom of skillet and adding a splash of water if pan gets dry, until softened and golden brown, 18–25 minutes. Sprinkle with remaining spice mix and continue to cook, stirring frequently, until fragrant, about 30 seconds. Add ¼ cup water, season with salt, and bring to a simmer. Nestle chicken back into skillet, skin side up, and transfer to oven. Bake, uncovered, until liquid is mostly evaporated and chicken is cooked through, 30–35 minutes. Let cool 10 minutes in skillet.
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