My Palestinian Dish
Musakhan is a National dish that Palestinians are so proud of they even won a world record for it in 2010.
It’s a quiet unassuming absolutely delicious dish that we thoroughly enjoyed. And it’s so easy to make!
My recipe is inspired by a blog called SealedNectar and Love that I found while googling.
Catch the video here
It’s got sumac spiced tender chicken, first seared and then layered on top of lots of onions and left to cook slowly, served on top of taboon bread with roasted pine nuts, chopped parsley and pomegranate rubies
4 chicken leg quarters (skin on but you can omit if you don’t like the skin)
2 tsp sumac
60ml olive oil
Salt & Pepper to taste
Pinch of cinnamon
Pinch of allspice
Optional additional spices:
1 tsp garlic and herb spice
1 tsp crushed green chilli (if you need a kick)
3-4 onions sliced
Additional 2-3 tsp sumac
Chopped parsley (I used flat leaf)
For the Taboon bread, you can make traditional taboon or you can cheat it with a 3 ingredient dough recipe that I use all the time (self raising flour, baking powder and yoghurt), I just rolled mine thicker and toasted it on a dry pan on medium heat for a while so that it’s fully cooked. Then rubbed it with olive oil (you can throw some Zaatar on if you like)
Spice your chicken with the spices (leave the additional sumac aside for your onions) and leave for an hour or overnight.
Sear the pieces in a pan with the oil until browned (about 6-7 minutes on each side) and remove. Add the onions to your pan and throw on the additional sumac. Toss and then place your chicken over. Close your pot lid and leave on low for 45 minutes until chicken is super tender. Check occasionally in case onions burn.
Layer your bread with the onions and chicken, top with some pine nuts roasted in a dry skillet, chopped parsley and pomegranate rubies.