Hearty and flavorful meal known for its rich flavors and aromatic spices that represents the essence of Palestinian cuisine.
Prep Time
20 MINS
Marinating
2-4 HRS (Optional)
Cook Time
1 HR
Total Time
80 MINS (Without marination time)
Servings
4-6 SERVINGS
Main Ingredients
1 whole chicken, cut into pieces
4 large onions, thinly sliced
4 tablespoons of olive oil
2 tablespoons of ground sumac
1 teaspoon of RK cumin Powder
1 teaspoon of RK Coriander Powder
Salt and pepper to taste
Flatbread (such as taboon or pita), for serving
Toasted pine nuts, for garnish
Fresh parsley or mint leaves, for garnish
Directions
1. If desired, marinate the chicken pieces in a mixture of olive oil, sumac, cumin, coriander, salt, and pepper for 2-4 hours in the refrigerator. This step enhances the flavors, but it can be skipped if you're short on time.
2. Preheat the oven to 400°F (200°C).
3. In a large skillet, heat 2 tablespoons of olive oil over medium heat. Add the sliced onions and cook until they become soft and caramelized, stirring occasionally. This process may take around 20-25 minutes. Set aside.
4. In the same skillet, heat the remaining 2 tablespoons of olive oil over medium-high heat. Add the marinated chicken pieces and cook until they are browned on all sides. This helps seal in the juices and adds flavor.
5. Transfer the browned chicken pieces to a baking dish and sprinkle them with sumac, cumin, coriander, salt, and pepper. Spread the caramelized onions evenly over the chicken.
6. Cover the baking dish with aluminum foil and bake in the preheated oven for about 40-45 minutes, or until the chicken is cooked through and tender.
7. Remove the foil and broil the dish for an additional 5 minutes to crisp up the chicken skin, if desired.
8. To serve, place the Musakhan on a platter with your choice of flatbread. Garnish with toasted pine nuts and fresh parsley or mint leaves.
