Saucepan@saucepan · Shared this recipeFollowPalestinian · dinnerPalestinian Chicken and Onions (Musakhan)A Palestinian dish of chicken braised with caramelized onions and sumac, baked on pita bread and garnished with pine nuts.servings7Original recipe on persnicketypanhandler.comKeep this recipeAdd a copy of Palestinian Chicken and Onions (Musakhan) to your Saucepan library.Save to my libraryView in my librarySave it to your librarySign in to keep a copy you can scale, cook from and add to your grocery list.Sign in to saveGet the appSaucepan keeps all your recipes in one place, builds your grocery list and rings timers while you cook. Your account works on the website too.Android is coming soon.PrintCopy ingredientsAndroid is coming soon.Ingredients7 servingsBack to 7 servingsMain Dishchicken pieces with bones and skin (breasts, legs, thighs)olive oilmedium-sized onions, sliveredsaltfreshly ground black pepperground sumacground cuminSeven Spice or spice mix belowtoasted pine nutspita bread or Greek flatbread (sliced in half horizontally)7 Spices Mixtureground allspiceground cinnamonground corianderblack pepperground cardamomground nutmeg, pinchStepsClear checksTap an ingredient or step to check it off.1Step 1: Preheat oven to 350 degrees.2Step 2: Pat chicken pieces dry with paper towels. Combine 1 teaspoon salt, pepper, and 1 tablespoon Seven Spice or spice mix below and 2 teaspoons sumac. Rub over chicken, including under the skin.3Step 3: Heat 1/4 cup oil in a large frying pan and fry the chicken pieces over medium high heat until lightly browned, turning once during frying so they brown on both sides. Remove to a plate and set aside.4Step 4: Add the other 1/4 cup oil to the pan with slivered onions. 1/2 teaspoon salt, 1 tablespoon sumac, 1 tablespoon cumin, and 2 teaspoons of the spice mixture. Cook over medium-low heat, stirring occasionally, adding a little bit of water (1 tablespoon or so at a time) as needed to keep onions from burning), until the onions have softened and caramelized (about 30 to 40 minutes). Remove from heat.5Step 5: Place 3 slices of the bread, slightly overlapping one another, on the base of a baking dish or roasting pan. Spread half of the onions over the top of the bread. Place the chicken pieces on top and then spread the remaining onions over the top of the chicken. Pour 2 - 3 tablespoon of oil, left over from the frying pan over the chicken and bread and sprinkle with a generous amount of sumac over the top, then cover the chicken and onion layer with the remaining rounds of bread, with the white surface of bread downwards. Sprinkle top bread lightly with a bit of water.6Step 6: Bake in a 350 degree oven, covered for 45 minutes. Turn heat up to 375, remove cover and continue baking for another 20 minutes. Test chicken for doneness by piercing with a fork to see if chicken is tender or until it registers 165 degrees on a meat thermometer. (The bread covering keeps the chicken moist, while the bread in the base of the dish absorbs the flavorful juices.)7Step 7: Garnish with pine nuts and another sprinkling of sumac and serve warm with sections of the bread. Accompany with “toum” (garlic sauce), yogurt cucumber salad or a tomato and cucumber Jordanian salad. Serves 6 - 8getsaucepan.com/r/dee3a226-fb89-48f2-85a1-ffbf148d2ebd · Original: https://www.persnicketypanhandler.com/blog/palestinian-chicken-and-onions-musakhan
