Recipe Name: Musakhan Country: Palestine When do you make this?
Mainly in Weddings Who taught you how to make this?
Actually elder women cook this meal in weddings
Ingredients
•1 frying chicken, quartered
•11/2 Tbs. ground sumac
•1/8 tsp. ground nutmeg
•1/8 tsp. ground cinnamon
•1/4 tsp. freshly ground black pepper
•Sea salt
•Juice of 1 lemon
•1 pound red onions, peeled and thinly sliced
•2 Tbs. olive oil
•1/2 cup rich chicken stock
•1/2 pound Mountain Lavash or Syrian Saj bread, torn into small pieces
•1/4 cup pine nuts, toasted
Instructions
•1. Rinse the chicken and pat dry. Trim off excess fat.
•2. Combine the sumac, spices, and salt. Set aside 2 teaspoons and mix the rest with the lemon juice. Rub into the chicken flesh and marinate up to 1 day.
•3. Place the onions in a large skillet, toss with 1-1/2 tablespoons of the olive oil, half the chicken stock, reserved spices, and a pinch of salt. Cover and cook gently 30 minutes. (Up to this point, the dish can be prepared 1 day in advance.)
•4. Bring the chicken to room temperature and preheat the oven to 400° F.
•5. Place the chicken, skin side down, on a nonstick baking sheet. Divide the onions into 4 parts and spread them over the chicken; cover with foil and bake 20 minutes.
•6. Lightly brush a large ovenproof serving dish with the remaining oil. Scatter the torn bread in one or two layers on the bottom; sprinkle with the remaining chicken stock and carefully flip the chicken-and-onion quarters onto the bread so that the skin side is up. Return to the oven and bake 20 minutes, until tender and crispy brown. Serve at once with a sprinkling of the pine nuts.
•Serves 4.
Recipe Name: Musakhan
Country: Palestine
When do you make this?
Mainly in Weddings
Who taught you how to make this?
Actually elder women cook this meal in weddings
Ingredients
•1 frying chicken, quartered
•11/2 Tbs. ground sumac
•1/8 tsp. ground nutmeg
•1/8 tsp. ground cinnamon
•1/4 tsp. freshly ground black pepper
•Sea salt
•Juice of 1 lemon
•1 pound red onions, peeled and thinly sliced
•2 Tbs. olive oil
•1/2 cup rich chicken stock
•1/2 pound Mountain Lavash or Syrian Saj bread, torn into small pieces
•1/4 cup pine nuts, toasted
Instructions
•1. Rinse the chicken and pat dry. Trim off excess fat.
•2. Combine the sumac, spices, and salt. Set aside 2 teaspoons and mix the rest with the lemon juice. Rub into the chicken flesh and marinate up to 1 day.
•3. Place the onions in a large skillet, toss with 1-1/2 tablespoons of the olive oil, half the chicken stock, reserved spices, and a pinch of salt. Cover and cook gently 30 minutes. (Up to this point, the dish can be prepared 1 day in advance.)
•4. Bring the chicken to room temperature and preheat the oven to 400° F.
•5. Place the chicken, skin side down, on a nonstick baking sheet. Divide the onions into 4 parts and spread them over the chicken; cover with foil and bake 20 minutes.
•6. Lightly brush a large ovenproof serving dish with the remaining oil. Scatter the torn bread in one or two layers on the bottom; sprinkle with the remaining chicken stock and carefully flip the chicken-and-onion quarters onto the bread so that the skin side is up. Return to the oven and bake 20 minutes, until tender and crispy brown. Serve at once with a sprinkling of the pine nuts.
•Serves 4.