Musakhan

Often referred to as the national dish of Palestine, Musakhan is a perfect representation of the simplicity and richness found in Palestinian culture.

Comprised of roasted chicken and caramelized onions, doused in tangy sumac and seven spices - if there is ever a recipe for you to try on my page, please let it be this one.

Ingredients:

  • Chicken thighs & legs

  • Olive Oil (a lot)

  • Red Onion (2-3)

  • Sumac*

  • Bokharat (seven spices)*

  • Salt & Pepper*

  • Cilantro

  • Pine Nuts

  • Taboon Bread (thick and fluffy flat bread)

**measure with your heart


Bonus Recipe: Musakhan Salad:

  • leftover Musakhan (chicken, onions, and bread)

  • Kale (1 bunch)

  • Lemon (juice of 1)

  • Cilantro (1 bunch)

  • Garlic (1 clove)

  • Olive Oil*

  • Rice Vinegar*

  • Sumac*

  • Salt & Pepper*

  • Pine Nuts

**measure with your heart

Directions:

  • Drizzle olive oil on chicken, and season generously with sumac, seven spices, salt and pepper. Allow chicken to marinate for 30 minutes.

  • Cut red onions into half moon or strip slices. Season onions with sumac, seven spices, salt and pepper.

  • Put onions into a pot and cover with enough olive oil so that its almost submerged. Bring pot to a low boil, stirring the onions periodically. Allow onions to cook down or caramelize, approximately 30-40 minutes for 3 onions.

  • Place marinated chicken on a baking sheet. Bake at 400F for 30-40 minutes, or until chicken is cooked internally 165F.

  • Dunk your flatbread into the onion oil and then lay out flat on a separate baking sheet. Top the bread with the caramelized onions and pieces of chicken thighs and legs. Put back into the oven for another 10-15 minutes.

  • While this is in the oven, start roasting your pine nuts. You can do this by adding some oil in a pan and lightly pan frying your nuts. Stir constantly and remove from heat once you start to see some color or smell fragrance.

  • Once chicken and onions are done, top with roasted pine nuts and chopped cilantro.

Musakhan Salad:

  • To make the dressing, start by adding cilantro, garlic, lemon juice, olive oil, and rice vinegar into a food processer. Blend well and season with sumac, salt, and pepper to taste.

  • Chop up kale and dress with the cilantro vinaigrette. Massage the dressing into kale for 1 minute.

  • The chicken, onions and bread for musakhan reheats well, so you can either reheat and chop these up before adding into your kale or add in cold.

  • Pan fry some pine nuts until fragrant, and add as garnish to your musakhan salad.

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