Recipe: Delicious Baked Mussakhan on bread

Baked Mussakhan on bread. Nestle chicken back into skillet, skin side up, and transfer to oven. Musakhan is an Arab dish originating from Palestine. This dish contains roasted chicken baked with sliced onions, sumac, allspice, saffron, and fried pine nuts.

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. Musakhan is sometimes referred to as a national dish of Palestine. It is simple, comforting, uses few ingredients, yet complex and captivating in taste. You can have Baked Mussakhan on bread using 20 ingredients and 5 steps. Here is how you achieve that.

Ingredients of Baked Mussakhan on bread

It's 4 pounds of drum sticks chicken.
Prepare 3 pounds of onions.
It's 3/4 cup of olive oil.
Prepare 3 tablespoon of sumac.
You need 1 tablespoon of each.
It's of Pepper.
Prepare of Salt.
Prepare of Paprika.
It's 16 oz of whole wheat flour tortilla or pita bread.
Prepare of For chicken broth one tablespoon of.
You need 1 stick of cinnamon.
It's of Salt.
It's of black Pepper.
Prepare of Anistar.
It's leaves of Bay.
You need of Cloves.
Prepare of Coriander seed.
You need 4 tablespoon of olive oil.
You need of Dry lemon ground.
Prepare of Cumin seed.

Caramelized onions, tart sumac, olive oil, spices, crunchy pine nuts and roasted chicken on flatbread, makes this recipe a true winner. Musakhan is one of the most popular and traditional Palestinian recipes. It is usually prepared during the olive oil pressing season to celebrate freshly pressed oil but you can see it on the menu all year round in family gatherings and parties. Musakhan is all about fresh, simple ingredients allowed to shine.

Baked Mussakhan on bread instructions

Wash chicken add to the pan cook with 4tablespoon of olive oil for five minutes let it get some color then add all the spices and cook some more after 10 minutes add 4 cups of hot water cook for half hour.
Slice all the onions add to the pan with 1/2 cup olive oil and cook to get it soft about 20 minutes in the end add salt sumac paprika.
When the chicken is ready add on top the onions add 2 cups of chicken broth and cook for 10 minutes.
Get a baking tray ready dip all the bread at the sauce then place on tray spread the onions and chicken on top baked at 400 degrees for 10 minutes then broil for 5 minutes keep your eyes on it.
Crispy edges on the side.

Good olive oil, tangy sumac,a… Traditionally, musakhan was made around the olive oil pressing season in October or November to celebrate (and gauge the quality of) the freshly pressed oil. The taboon bread would be cooked in a hot taboon oven lined with smooth round stones, to create small craters in the bread in which the meat juices, onion and olive oil all happily pool. Mussakhan is a classic Palestinian dish traditionally laid out on a giant piece of bread, where the flavorful roasting juices laced with allspice, sumac, and cumin can be poured over the top. Mussakhan (Baked Chicken on Bread) Middle East, Palestine. It can be used a side dish to a bigger meal, or a meal all in its own.