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Palestinian Musakhan

Summer's picture
Palestinian Musakhan has many different versions of the recipe; no matter how you cook it, it comes out delicious, as long as you are using good olive oil, Taboon bread , fresh chicken and good Sumac.
Ingredients
  Chickens 2
  Virgin olive oil 2 Cup (32 tbs)
  Onions 8 Large
  Pine nuts 1 Tablespoon (For Garnish)
  Sumac 4 Tablespoon
  Salt To Taste
  Pepper To Taste
Directions

GETTING READY
1. Prepare the chicken for cooking by washing, cleaning . I add a little bit of lemon juice and olive oil to my chicken to keep it smelling nice.

MAKING
2. Sauté couple of medium diced onion, add the chicken, enough water to cover the chicken, cardamom and salt. Boil over high heat and then let simmer until the chicken is done.
3. Add 2 cups of olive oil to a casserole and cook the diced onions until translucent, this takes about 25-35 minutes, stirring occasionally.
4. Add the sumac to the onions and cook for 2 minutes to mix. Do not overcook the onions, you do not want them burnt and you do not want them mushy...they should hold their shape nicely.
5. Add the chicken to the pot with onions in it, let cook for ten minutes.
6. Remove the chicken from the pot, bake until golden brown.
To assemble:
7. Soak the break in the chicken broth and lay in an oven safe serving platter.
8. Add the first layer of the onion mix on top of the bread, add pine nuts and broil to a nice golden color.
9. Repeat to form three to four layers of the bread and onions. Traditionally the bread is soaked with olive oil and then topped with the cooked onions and broiled, repeating the same step with every layer of bread.

SERVING
10. Arrange the baked/broiled chicken on top of the last layer of bread and onions and garnish with pine nuts.
11. Fry the pine nuts or add them raw to the dish to garnish.
For more information please visit: http://mimicooks.com

Recipe Summary

Difficulty Level: 
Medium
Cuisine: 
Mediterranean
Course: 
Main Dish
Taste: 
Spicy
Method: 
Broiled
Ingredient: 
Chicken
Restriction: 
High Fiber, High Protein
Preparation Time: 
15 Minutes
Cook Time: 
45 Minutes
Ready In: 
60 Minutes
Servings: 
6
Subtitle: 
Palestinian Chicken And Bread Meal
Palestinian musakha is a show stealer of Arabic family meals. It is a great combination of chicken and bread making it a complete meal. The exotic flavors of Palestinian olive oil and pine nuts make it a favorite of family gatherings. Watch the video for complete recipe.

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11 Comments

aparna.priya's picture
Hi Summer! This Palestinian Musakhan recipe seems to be very yummy...Can you please let me know what is sumac?? if not found this one, what can be it's substitute?? Do let us know as I am very tempted to try this one...thanks....
aparna.priya's picture
Hey Summer! thanks for the prompt reply. Yeah, i got sumac here in India. I would definitely try this Palestinian Musakhan very soon...:))
perceptiveeye's picture
I had this palestinian musakhan at one of my friend's party. Since then I was looking for it's recipe and here it is. Thanks...!
Eman's picture
I am so glad I came across your site and recipes. You don't know how much it has and will help me. I was just wondering do you have a video or recipe for Ouzi if I am spelling it right??? I am so excited to try most of your recipes and to perfect others. Thanks... I think my husband is even happier I found you...
Anonymous's picture
machaallah ,very yummy recipe,good continuation from now on i am fan to your website I just love it ...wish for you lots of succes..
steffwesty's picture
I watched the video several times and read the recipe over. I bought village bread at an arabic grocery. It was very thin and when I dipped it in the soup broth and put the topping on and broiled it, the bread sI tuck to the pan because it was too thin to pick up. ANy suggestions? I assume you layer the bread and eat it like this.
Summer's picture
Steffwesty,The bread i used in the video is on the tick kind. The thin bread you are talking about, it is nice for this dish BUT it does not take soaking in the broth, because it falls apart. next time and in case you will have to use the thin bread again, make sure you only layer it in the pan with the onions, the oil in the onions will provide the moist factor, so no need at all to add chicken broth. also, make sure you use a non stick pan when you bake it. I am sorry the recipe did not work out for you, i hope it will next time. good luck!
nikki's picture
I can't believe it! Fantastic! I had this meal in 1979 at a little place in ramallah. I have always counted it as one of my top 5 meals of all time! I couldn't ever make it from memory. I thought it was just something I stumbled across and i finally (How funnY and how dumb)just googled Palestinian chicken (This the the best use I have ever made of the internet!)and here it is and I was tasting it again with my eyes! Thank you Shukran Thank you. I will be making this as soon as I get the sumac! Wow I am thrilled! Thank you!
Mimi Cooks's picture
Nikki, sorry for the very late reply but i just saw your message here. glad you found the recipe and hope you have made it and you enjoyed it.
Peter Foley's picture
I cooked this recipe and it was brilliant. The food of Palestine is as beautiful as the generosity of the people themselves. Absolutely lovely, my motto is we are all Palestinians X X X
chickpea2011's picture
I tried it and family loved it!!!!