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Chicken Musakhan

This is a traditional Palestinian recipe. A one pot wonder recipe that is simple to make and a perfect meal filled with sumac and spices, onions, lemons and parsley.
Prep Time 5 mins
Cook Time 25 mins
Course Main Course, Brunch, Dinner, Lunch
Cuisine Middle Eastern, Palestine
Servings 4 people

Equipment

  • Plate
  • Knife
  • Medium frying pan
  • Tongs
  • Small sauté pan
  • Serving platter

Ingredients
  

  • 4 Chicken quarters leg and thigh
  • 100 ml Olive oil
  • 1 tbsp Cumin powder
  • 3 tbsp Sumac powder
  • 1/4 tsp Cinnamon powder
  • 1/2 tsp Garam masala powder
  • 45 gm Pine nuts
  • 2 large Onions
  • 2 Garlic cloves
  • 1 Lemon
  • Salt & Pepper

To serve:

  • Flatbread
  • Parsley
  • Yogurt

Instructions
 

  • We start by washing and patting dry our chicken. In a plate add the dried chicken, using a knife poke holes into the chicken. Add salt, black pepper, a tsp of lemon juice, olive oil and let it marinate for a few minutes. A
  • dd most of the dry spices and rub it into the chicken really well. Save the rest of the dry spices for later. Add some more oil on the chicken and in a medium frying pan on high heat add the chicken pieces. Cook for a couple of minutes on each side until colored. Reduce the heat, cover and cook for 20 mins until the chicken is cooked through.
  • While this is happening, in a small sauté pan on medium heat toast the pine nuts in some olive oil until golden brown. Remove from the heat and set aside to cool.
  • In the same pan add the sliced onions and more olive oil. Add salt and stir. Add the minced garlic and some of the leftover spices. Stir and cook until soft and translucent. It shouldn’t smell like raw onions any more.
  • To serve, get a large platter, place the flat bread at the bottom, spread the yogurt on top, add the onion mixture everywhere. Place the chicken joints over the onions, add some parsley, lemon juice and the pine nuts. Serve hot and enjoy.

Notes

  • If the chicken is not cooked/tough/pink inside, cook it longer. The cooking time can vary depending on the size of the chicken joint.