Celebrating the shining star of Palestinian cuisine: Musakhan
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Within Palestine’s hotly contested territories there is one thing everyone can agree on: Musakhan. This simple dish doesn’t shout. It’s flavors don’t battle for dominance. No, Musakhan is a quiet meal – a layered preparation of chicken, onion softened with sumac, and doughy pieces of taboon bread. And yet this unassuming dish earned a Guinness World Record in 2010 in the city of Ramallah.Serve with plain yogurt and olives.
Servings Prep Time
3-6 people 20 minutes
Cook Time
1 hour
Servings Prep Time
3-6 people 20 minutes
Cook Time
1 hour
Celebrating the shining star of Palestinian cuisine: Musakhan
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
Within Palestine’s hotly contested territories there is one thing everyone can agree on: Musakhan. This simple dish doesn’t shout. It’s flavors don’t battle for dominance. No, Musakhan is a quiet meal – a layered preparation of chicken, onion softened with sumac, and doughy pieces of taboon bread. And yet this unassuming dish earned a Guinness World Record in 2010 in the city of Ramallah.Serve with plain yogurt and olives.
Servings Prep Time
3-6 people 20 minutes
Cook Time
1 hour
Servings Prep Time
3-6 people 20 minutes
Cook Time
1 hour
Ingredients
  • 3 whole chicken legs , extra fat trimmed
  • 1/4 cup olive oil
  • 4 onions , sliced thinly
  • 2 Tbsp ground sumac , plus 1 teaspoon for garnish
  • 1 pinch saffron (optional)
  • 1 pinch ground cardamom (optional)
  • salt
  • pepper
  • 3-6 pieces Taboon bread – OR –
  • naan
  • 1/4 cup pine nuts , toasted
Servings: people
Units:
Instructions
  1. In a large, heavy-bottomed pot, brown the chicken on both sides in olive oil over medium-high – about 8 minutes per side. Use a splatter guard or, if you don’t have one, simply use less olive oil (add the rest with the other ingredients).
  2. Remove chicken and set aside on a platter. Add the sliced onions and cook until reduced by half.
  3. Return the chicken to the pot along with the sumac and seasoning. Loosely cover and continue cooking until the chicken is falling off the bone and the onions are very soft and browning – about 45 minutes. Stir occasionally and reduce heat as necessary to avoid burning the onions.
  4. To serve, brush the flatbread with olive oil, top with onion mixture and chicken.
  5. TIP: For lighter portions, cut the whole leg at the joint and divide the leg and thigh pieces over 6 breads instead of 3. Garnish with more sumac. Broil for a moment to heat through. Serve with plain yogurt and olives.