PALESTINIAN CHICKEN – MUSAKHAN

Musakhan is known as the national dish of Palestine. This baked crispy chicken dish is roasted with spices like sumac, cumin and coriander, tossed with lemon juice and olive oil, topped with toasted pine nuts and parsley and eaten with the most delicious flatbread. One of the most beautiful parts of food is the importance of preserving its culture and history, passed down for generations. Check out how you can make this recipe below.

Prep Time: 10 Mins

Cook Time: 50 Mins

INGREDIENTS:

For the chicken:

• 5 chicken Leg and thighs (bone in, skin on)
• 4 tablespoons of olive oil
• 5 tablespoons of sumac
• 1 tablespoon all spice
• 1 teaspoon cumin
• 1 teaspoon nutmeg
• 1 teaspoon cinnamon
• 2 cinnamon sticks
• 2 tablespoon salt
• 1 tablespoon black pepper
• 1 tablespoon paprika
• 1 tablespoon ground coriander
• 5 cardamoms
• 5 cloves
• juice of 1/2 lemon

For the caramelized onions:

• 4 tablespoons olive oil
• 1 large red onion, finely diced
• 4 tablespoon sumac
• 1 teaspoon salt, adjust to taste

To serve:

• rice or pita bread
• toasted pine nuts
• chopped flat leaf parsley
• mint
• lemon slices

DIRECTIONS:

1. Add all spices for the chicken and mix until well incorporated. Cover and refrigerate, allow to marinate for at least one hour, overnight is best.
2. Preheat the oven to 400 Degrees.
3. Bake the chicken for 1 hour, skin side up.
4. Broil the chicken once cooked through to provide a toasted, crispy layer on the skin.
5. To make the caramelized onions, finely slice one large red onion. Drizzle the pot with olive oil. Add the onions with spices and mix until incorporated. Cover and allow the onions to caramelize on low flame, stirring occasionally to provide an even heat on the onions.
6. The onions will turn from bright purple to a deep berry color, and become softened. Once ready, set aside.
7. Serve the Palestinian chicken, Musakhan on top of a large pita bread, preferably shrak bread. Add the chicken drippings on the bread and toast to your preference. I enjoy having my bread slightly crispy. Add the caramelized onions evenly across the bread. Top the bread with the chicken. Garnish with toasted pine nuts, chopped flat leaf parsley, lemon slices, and mint. Serve and eat directly from the tray with your family!
8. To serve the Musakhan with rice, add a layer of long grain basmati rice to the platter. Top the caramelized evenly across the platter. Add the chicken on top, and garnish with toasted pine nuts and chopped flat leaf parsley. Serve and enjoy!