MUSAKHAN RECIPES

CELEBRATING THE SHINING STAR OF PALESTINIAN CUISINE: MUSAKHAN

Celebrating the shining star of Palestinian cuisine: Musakhan image

Within Palestine’s hotly contested territories there is one thing everyone can agree on: Musakhan. This simple dish doesn’t shout. It’s flavors don’t battle for dominance. No, Musakhan is a quiet meal – a layered preparation of chicken, onion softened with sumac, and doughy pieces of taboon bread. And yet this unassuming dish earned a Guinness World Record in 2010 in the city of Ramallah. Serve with plain yogurt and olives.

Provided by Sasha Martin

Prep Time 20 minutes

Cook Time 1 hours

Yield 3-6 people

Number Of Ingredients 11

Ingredients

3 whole chicken legs ( , extra fat trimmed)
1/4 cup olive oil
4 onion (, sliced thinly)
2 Tbsp ground sumac (, plus 1 teaspoon for garnish)
1 pinch saffron ((optional))
1 pinch ground cardamom ((optional))
salt
pepper
3-6 pieces Taboon bread (- OR -)
naan
1/4 cup pine nuts (, toasted)

Steps:

In a large, heavy-bottomed pot, brown the chicken on both sides in olive oil over medium-high – about 8 minutes per side. Use a splatter guard or, if you don’t have one, simply use less olive oil (add the rest with the other ingredients).
Remove chicken and set aside on a platter. Add the sliced onions and cook until reduced by half.
Return the chicken to the pot along with the sumac and seasoning. Loosely cover and continue cooking until the chicken is falling off the bone and the onions are very soft and browning – about 45 minutes. Stir occasionally and reduce heat as necessary to avoid burning the onions.
To serve, brush the flatbread with olive oil, top with onion mixture and chicken.
TIP: For lighter portions, cut the whole leg at the joint and divide the leg and thigh pieces over 6 breads instead of 3. Garnish with more sumac. Broil for a moment to heat through. Serve with plain yogurt and olives.

MUSSAKHAN (ROAST CHICKEN WITH SUMAC AND RED ONIONS) RECIPE ...

Mussakhan (Roast Chicken With Sumac and Red Onions) Recipe ... image

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

Total Time 4 hours

Yield 4 servings

Number Of Ingredients 13

Ingredients

2 pounds bone-in, skin-on chicken thighs and drumsticks
1 large lemon, juiced (about 4 tablespoons)
4 tablespoons extra-virgin olive oil, plus more for serving
1 1/2 tablespoons sumac, plus more for serving
4 garlic cloves, crushed
1/2 teaspoon ground cumin
1/2 teaspoon ground allspice
1/4 teaspoon ground cinnamon
Sea salt and ground black pepper
1 large red onion (about 1 pound), halved and thinly sliced
2 tablespoons pine nuts
Naan or Arabic taboon bread, for serving
Coarsely chopped fresh parsley leaves, for serving

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//schema.org, Calories 572, UnsaturatedFatContent 27 grams, CarbohydrateContent 14 grams, FatContent 38 grams, FiberContent 3 grams, ProteinContent 43 grams, SaturatedFatContent 8 grams, SodiumContent 887 milligrams, SugarContent 5 grams, TransFatContent 0 grams

More about "musakhan recipes"

MUSAKHAN | SO DELICIOUS

Musakhan is a dish that comes all the way from Palestine. It is a dish that consists in roasted chicken, served on top of a traditional bread, similar to a tortilla. The chicken if flavored with sumac, cardamom, and turmeric, and it is topped with some toasted pine nuts, that add a bit of crunch.
From sodelicious.recipes
Reviews 5
Total Time 1 hours 10 minutes
Cuisine Arabic
Calories 721 calories per serving

Place the tortilla wraps on a wooden board and lay caramelized onion over them, 1 chicken thigh, and toasted pine nuts.

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SAMI TAMIMI CHICKEN MUSAKHAN | TRADITIONAL PALESTINIAN RECIPE

Chicken Musakhan is as traditional as Palestinian food gets. Learn how to create this flavour-packed dish with this authentic recipe from Falastin.
From thehappyfoodie.co.uk
Cuisine Middle Eastern

Preheat the oven to 200°C fan.

Place the chicken in a large mixing bowl with 2 tablespoons of oil, 1 teaspoon of cumin, 1½ teaspoons of sumac, the cinnamon, allspice, 1 teaspoon of salt and a good grind of black pepper. Mix well to combine, then spread out on a parchment-lined baking tray. Roast until the chicken is cooked through. This will take about 30 minutes if starting with supremes and up to 45 minutes if starting with the whole chicken, quartered. Remove from the oven and set aside. Don’t discard any juices which have collected in the tray.

Meanwhile, put 2 tablespoons of oil into a large sauté pan, about 24cm, and place on a medium heat. Add the pine nuts and cook for about 2–3 minutes, stirring constantly, until the nuts are golden brown. Transfer to a bowl lined with kitchen paper (leaving the oil behind in the pan) and set aside. Add the remaining 60ml of oil to the pan, along with the onions and ¾ teaspoon of salt. Return to a medium heat for about 15 minutes, stirring from time to time, until the onions are completely soft and pale golden but not caramelised. Add 2 tablespoons of sumac, the remaining 2 teaspoons of cumin and a grind of black pepper and mix through, until the onions are completely coated. Remove from the heat and set aside.

When ready to assemble the dish, set the oven to a grill setting and slice or tear the bread into quarters or sixths. Place them under the grill for about 2–3 minutes, to crisp up, then arrange them on a large platter. Top the bread with half the onions, followed by all the chicken and any chicken juices left in the tray. Either keep each piece of chicken as it is or else roughly shred it as you plate up, into two or three large chunks. Spoon the remaining onions over the top and sprinkle with the pine nuts, parsley, 1½ teaspoons of sumac and a final drizzle of olive oil. Serve at once, with the yoghurt and a wedge of lemon alongside.

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MUSAKHAN (CHICKEN AND SUMAC ONIONS) - CHEF TARIQ

Mar 25, 2021 · How to Make Musakhan. It is a relatively easy to make this very Palestinian food, and even more enjoyable to eat it. Preheat your oven to 400ºF (200ºC) and begin by placing the chicken pieces on a baking sheet. Then mix olive oil, salt, seven spices and sumac in a small bowl.
From cheftariq.com

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MUSAKHAN - FEELGOODFOODIE

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MUSAKHAN - TRADITIONAL LEVANTINE RECIPE | 196 FLAVORS

Jan 12, 2021 · Musakhan. Musakhan is a Palestinian and Jordanian dish of roast chicken baked in the oven with spices, onions, sumac, and fried pine nuts, served on taboon bread. It is also known as muhammar, and is very popular among Israeli Druze in the north of the country. Prep Time 1 hr. Cook Time 1 hr 20 mins. Resting Time 5 hrs. Total Time 2 hrs 20 mins.
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FAYDA'S MUSAKHAN | TASTE OF PALESTINE

Thoroughly rinse 1.5 cups of rice under running tap water. Cook the rice using the chicken stock, following the instructions on the pack. Usually for short to medium grain rice, 1.5 cup of rice will need just under 3 cups of water to cook. Bring to boil, then cover and let it simmer for 15 minutes.
From tasteofpalestine.org

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MUSAKHAN - TRADITIONAL LEVANTINE RECIPE | 196 FLAVORS

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CHICKEN MUSAKHAN RECIPE - GREAT BRITISH CHEFS

Method. print recipe. 1. Preheat the oven to 200°C fan/220°C/gas mark 8. Place the chicken in a large mixing bowl with 2 tbsp of oil, 1 tsp of cumin, 1 1/2 tsp of sumac, the cinnamon, allspice, 1 tsp of salt and a good grind of black pepper. Mix well to combine, then spread out on a parchment-lined baking tray.
From greatbritishchefs.com

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FAYDA'S MUSAKHAN | TASTE OF PALESTINE

Remove from heat and put aside. Pre-heat the oven at 200°C. Once the chicken has boiled for 35-40 minutes, take the pieces out and place on an oven tray. Mix the paprika, allspice, cumin, blackpepper & coriander in a bowl then sprinkle the mixture over the chicken adding some olive oil and salt.
From tasteofpalestine.org

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MUSSAKHAN RECIPE - BBC FOOD

Preheat the oven to 220C/425F/Gas 7. Cut the chicken in half. Rub the skin with the lemon juice and place chicken in a casserole with about 2-3cms/1½-2 inches water, the allspice, the roughly ...
From bbc.co.uk

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MUSAKHAN (SUMAC SPICED CHICKEN) - AMIRA'S PANTRY

Mar 27, 2020 · Palestinian chicken Musakhan is one of the traditional and rich recipes that speaks volumes of this generous cuisine. Roast chicken with sumac served over a bed of musakhan bread with caramelized onions and roasted almonds. A drool worthy dinner.
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SUMAC CHICKEN ONION FLATBREAD (MUSAKHAN) - THE DELICIOUS ...

Mar 13, 2016 · Musakhan: Sumac Chicken Flatbread. Musakhan is sometimes referred to as a national dish of Palestine. It is simple, comforting, uses few ingredients, yet complex and captivating in taste. Caramelized onions, tart sumac, olive oil, spices, crunchy pine nuts and roasted chicken on flatbread, makes this recipe a true winner.
From thedeliciouscrescent.com

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EASY CHICKEN MUSAKHAN ROLLS WITH SUMAC - HUNGRY PAPRIKAS

Apr 14, 2020 · Musakhan Rolls are quite easily one of my favourite Palestinian dishes to make. They're made with shredded chicken, caramelized onions, sumac and some traditional spices. Serve them with a salad (check out this Fattoush recipe) or soup and it's the perfect summer meal! The magic behind this dish is the sweetness of the slowly caramelized onions ...
From hungrypaprikas.com

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MUSAKHAN RECIPE | ARABIC FOOD RECIPES

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MUSAKHAN RECIPE, SUMAC SEASONED PALESTINIAN CHICKEN

Jul 25, 2013 · Musakhan Recipe. This is how we make musakhan: Cook the chicken in one pot. Cook the onions in a different pot while the chicken is cooking. Take the chicken out and brown it (on the stove or under a grill/broiler) Mix the onions into the sauce left behind by the chicken. Assemble the musakhan – bread, onion sauce, chicken, then garnish.
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CHICKEN WITH SUMAC (MUSAKHAN) RECIPE ON FOOD52

Apr 28, 2011 · Remove meat from pan and set aside. Preheat oven to 375F. In same pan heat additional 2 tablespoons olive oil over medium-low and add onion rings. Cook slowly until onions release their sugar and caramelize, 20-25 minutes. Add 4 tablespoons sumac and 1/2 teaspoon salt and cook for 2-3 minutes, until sumac is incorporated.
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MUSAKHAN PALESTINIAN SUMAC CHICKEN ROLLS - THE MATBAKH

Aug 19, 2020 · Thanks for the comment! We haven't tried making this recipe with egg roll shells, so we aren't sure how it will turn out. You can use filo, but it will probably be hard to roll the musakhan chicken. The better way to assemble the musakhan chicken if using filo, is more like a a pie.
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THREE EXCITING MIDDLE EASTERN RECIPES FROM THE OTTOLENGHI ...

May 04, 2020 · Here are three Palestinian-inspired dishes to be shared and enjoyed. Chicken musakhan (sumac-scented roast chicken) Serves: 4 Musakhan is the hugely popular national dish of Palestine: growing up, Sami ate it once a week, taking a piece of chicken and sandwiching it between a piece of pita or flatbread.
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