Best Palestinian Chicken Recipes

PALESTINIAN CHICKEN

Steps:

• Rinse chicken under cold running water, drain and blot dry with paper towels; arrange breasts in a non-reactive baking dish large enough to hold them in one layer and set aside (I use a large, heavy-duty ziploc bag to marinate them).
• Combine the yogurt, lemon juice, garlic, salt, cinnamon, pepper, cardamom, and cloves in a small bowl and whisk to blend; pour over chicken and spread over breasts to cover completely.
• Cover and let marinate, refrigerated, 4-12 hours (the longer the better).
• Preheat the grill using indirect heat. See note below.
• When ready to cook, oil the grill grate; remove the chicken from the marinade and arrange, skin side down, on the hotter section of the grill. Cook until the skin starts to brown (3-5 minutes). Move to the cooler section of the grill and continue grilling until the skin is thoroughly browned (5-7 more minutes). Watch carefully and use tongs to move pieces away from flare-ups.
• Turn the breasts and move them back to the hotter section of the grill. Brown the second side well (3-5 minutes), then move them back to the cooler side of the grill to finish cooking. The juices will run clear when the meat is pierced.
• Note: If you are using boneless, skinless breasts, cook on direct med-high heat 4-6 minutes per side.

MOUSAKHAN (PALESTINIAN CHICKEN)

Steps:

• Wash then wipe the chickens dry with paper towels.
• Rub them inside and out with salt and pepper, then tuck and tie the wings under the body.
• Heat half the oil in a large skillet and fry the chickens one at a time until lightly browned all over, turning often, then set aside.
• Add remaining oil to the pan and saute the onion, stirring, until clear.
• Sprinkle the sumak over the onion, cooking another 2 minutes.
• Remove from heat.
• Split each khoubz or pita bread in half, making 4 halves.
• Place two slightly overlapping in the base of a baking dish large enough to hold both chickens.
• Place a mound of onion in the center of each, using about a quarter of the onion mix only, and place a chicken on top of each, and spread remaining onion mix over the chicken evenly.
• Pour the oil from the pan over the chicken, then cover with remaining bread, making sure to tuck it around the chicken as best as you can.
• This bread covering is what keeps the chicken very moist and flavorful.
• Bake in moderate oven (about 350) for 1 1/2 hours or until chickens are cooked through and tender.
• If the bread browns too much or ack, begins to burn, you can place a piece of foil over the tops to avoid this.
• Serve cut into portions with some of the bread if you wish.

PALESTINIAN CHICKEN

Steps:

• 1. Rinse the chicken breasts under cold running water, then drain and blot dry with paper towels. Arrange the breasts in a nonreactive baking dish large enough to hold them in one layer and set aside.2. Combine the yogurt, lemon juice, garlic, salt, cinnamon, pepper, cardamom, and cloves in a small nonreactive bowl and whisk to blend. Pour the mixture over the chicken in the baking dish and spread it over the breasts to cover completely, using your fingers. Cover and let marinate, in the refrigerator, 4 to 12 hours (the longer the better).3. Preheat the grill, using the two-tiered method.4. When ready to cook, oil the grill grate. Remove the chicken breasts from the baking dish and arrange, skin side down, on the grate over the hotter section of the grill. Cook.5. Transfer the chicken breasts to serving plates or a platter and serve.Serves 4