Best Mussakhan Baked Chicken On Bread Middle East Palestine Recipes

MUSSAKHAN (ROAST CHICKEN WITH SUMAC AND RED ONIONS)

Mussakhan (Roast Chicken With Sumac and Red Onions) image

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 caramelize and absorb the chicken's fragrant juices. It's an ideal dish to share, one torn apart with your hands and topped with fried pine nuts, parsley and a generous dusting of sumac. Ms. Khan serves the chicken on toasted naan or taboon bread, which soak up the juices, but it's equally appealing alongside a salad or over a bed of rice.

Provided by Mayukh Sen

Categories dinner, poultry, main course

Time 4h

Yield 4 servings

Number Of Ingredients 13

Ingredients

2 pounds bone-in, skin-on chicken thighs and drumsticks
1 large lemon, juiced (about 4 tablespoons)
4 tablespoons extra-virgin olive oil, plus more for serving
1 1/2 tablespoons sumac, plus more for serving
4 garlic cloves, crushed
1/2 teaspoon ground cumin
1/2 teaspoon ground allspice
1/4 teaspoon ground cinnamon
Sea salt and ground black pepper
1 large red onion (about 1 pound), halved and thinly sliced
2 tablespoons pine nuts
Naan or Arabic taboon bread, for serving
Coarsely chopped fresh parsley leaves, for serving

Steps:

Slash the flesh of each piece of chicken diagonally a few times, around 3/4 inch apart, and then place the meat in a large bowl or plastic container. Add the lemon juice; 3 tablespoons olive oil; 1 1/2 tablespoons sumac; the garlic, cumin, allspice and cinnamon; and 1 1/2 teaspoons salt and 1/4 teaspoon pepper. Rub the mixture into the meat. Add the red onion and toss to coat. Cover and transfer to the refrigerator to marinate, 1 to 3 hours.
When you are ready to cook the chicken, heat the oven to 375 degrees. Transfer the meat, onion slices and any juices to a baking sheet and roast until the juices run clear when the chicken pieces are pierced at their thickest part, about 40 minutes. Once the chicken is cooked, cover the baking sheet tightly in foil and set aside while you prepare the toppings.
In a small skillet, cook the pine nuts in the remaining 1 tablespoon olive oil over low heat, stirring occasionally, until golden brown, about 2 minutes, then transfer to a paper towel to drain.
To serve, heat the naan or taboon bread in the oven until toasted and warmed and transfer to a platter. Arrange the chicken and red onion on top. Finish with a smattering of pine nuts, sumac and chopped parsley. Drizzle any remaining roasting juices so they soak into the bread, then drizzle with a little more olive oil.

Nutrition Facts : @context http, Calories 572, UnsaturatedFat 27 grams, Carbohydrate 14 grams, Fat 38 grams, Fiber 3 grams, Protein 43 grams, SaturatedFat 8 grams, Sodium 887 milligrams, Sugar 5 grams, TransFat 0 grams

MUSSAKHAN (BAKED CHICKEN ON BREAD) MIDDLE EAST, PALESTINE

Mussakhan (Baked Chicken on Bread) Middle East, Palestine image

I absolutely LOVE this dish. It can be used a side dish to a bigger meal, or a meal all in its own. Normally it is made with freshly baked Arabic Bread, but I have tried it with pita bread, since not everyone has time to make fresh bread, and it still came out great! Depending on the size of your bread would depend on how many pieces you would need. Enjoy!

Provided by Palis Favorites

Categories < 4 Hours

Time 1h35m

Yield 4-6 pieces, 4-6 serving(s)

Number Of Ingredients 11

Ingredients

2 whole chickens, cut in pieces
3 tablespoons sumac
1 lemon, juice of
1 teaspoon salt
1/4 teaspoon pepper
1/8 teaspoon cinnamon
1/4 teaspoon nutmeg
2 large onions, quartered and sliced thin
2 tablespoons pine nuts
3 -6 tablespoons olive oil, depending on how large your onions are
4 -6 pieces arabic bread or 4 -6 pieces pita bread

Steps:

Wash cut pieces of chicken, and place in a large pot and cover with water. Add salt and let boil. Remove froth from the top of pot and let the chicken boil until cooked.
Mix the onions with the salt and 2 tbsp sumac, and saute in olive oil until tender.
When chicken is done, remove from broth and rub with salt, 1 tbsp of sumac, and lemon juice, and brush with olive oil. Set aside the broth to cool.
Place the pieces of arabic or pita bread in a baking pan, and pour some of the chicken broth you just made on top of the bread (you want to soak the bread in the broth). Turn the bread over to make sure both sides are covered. **Make sure the broth is cooled off completely, otherwise you will end up with soggy bread that you cannot pick up!
Place the sauted onions with the olive oil on top of each piece of bread (depending on how big your piece of bread is will depend on how much onions you will put on each piece, but normally its about 1/2 cup for bigger pieces of bread and 1/3 cup for smaller pieces). Spread the onions out to cover the top of the bread.
Place 1-2 pieces of chicken (depending on how big ur bread is) on top of the sauted onions.
Bake at 400 degrees for 20 minutes, or until the chicken is browned.
Garnish with the sauted pine nuts.

Nutrition Facts : Calories 1598.6, Fat 119.1, SaturatedFat 31.9, Cholesterol 487.6, Sodium 1039, Carbohydrate 11.2, Fiber 2.5, Sugar 3.4, Protein 116.1