Musakhan
Sumac-roasted chicken on taboon bread soaked with caramelized onions and pine nuts, the national dish of Palestine. This recipe was created by AI, some information may not be accurate.
- Servings
- 6
- Difficulty
- Medium
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Ingredients
- 1.6 kg whole chicken
- 4 pc taboon bread
- 6 pc onions
- 200 ml olive oil
- 5 tbsp sumac
- 1 tsp ground allspice
- ½ tsp ground cinnamon
- 2 tsp salt
- 60 g pine nuts
- 2 tbsp lemon juice
Steps
- Joint the chicken into 8 pieces and rub with allspice, cinnamon, lemon juice and salt.
- Slice the onions thinly and sauté in olive oil for 25 minutes until very soft and just golden.
- Stir in 4 tablespoons of sumac and cook another minute, then remove from heat.
- Roast the chicken on a tray at 200°C for 35 minutes until cooked and crisp-skinned.
- Lay the taboon bread on a platter, cover with the sumac onions and chicken pieces.
- Toast pine nuts in a little olive oil, scatter on top and dust with the remaining sumac.
Diet tags are added by the recipe's author.