Ingredients with Measurements:
- 4 large chicken breasts, bone-in and skin-on
- 2 large onions, thinly sliced
- 1/2 cup olive oil
- 1 tablespoon ground sumac
- 1 teaspoon ground cinnamon
- 1 teaspoon ground allspice
- Salt and black pepper, to taste
- 4 large Arabic flatbreads
- 1/2 cup pine nuts, toasted
Special equipment needed:
- Large baking dish
- Skillet
- Oven
Step-by-step instructions:
1. Preheat the oven to 375°F.
2. In a skillet, heat the olive oil over medium heat. Add the sliced onions and sauté until they are soft and translucent, about 10 minutes.
3. Add the sumac, cinnamon, allspice, salt, and black pepper to the onions and stir well.
4. Place the chicken breasts in a large baking dish and season with salt and black pepper.
5. Pour the onion mixture over the chicken, making sure to coat each piece well.
6. Cover the baking dish with foil and bake in the preheated oven for 45 minutes.
7. Remove the foil and bake for an additional 15 minutes, or until the chicken is cooked through and the skin is golden brown.
8. Remove the chicken from the baking dish and place it on a serving platter.
9. Place the flatbreads in the baking dish and spoon the onion mixture over them.
10. Bake the flatbreads in the oven for 5-7 minutes, or until they are warm and slightly crispy.
11. Cut the flatbreads into quarters and arrange them around the chicken on the serving platter.
12. Sprinkle the toasted pine nuts over the chicken and flatbreads.
13. Serve hot.
Time:
Preparation time: 20 minutes
Cooking time: 1 hour
5. Temperature:
375°F
Serving size:
4-6 servings
Nutritional information:
Calories: 590
Fat: 32g
Carbohydrates: 37g
Protein: 40g
Sodium: 580mg
Sugar: 5g
Substitutions for ingredients:
- Chicken breasts can be substituted with bone-in, skin-on chicken thighs or drumsticks.
- Arabic flatbreads can be substituted with pita bread or naan bread.
- Pine nuts can be substituted with almonds or walnuts.
Variations:
- Add chopped fresh parsley or cilantro to the onion mixture for added flavor.
- Use different spices, such as cumin or paprika, to change the flavor profile.
- Add sliced tomatoes or roasted red peppers to the baking dish for added color and flavor.
Tips and tricks:
- Make sure to coat the chicken well with the onion mixture to ensure it stays moist and flavorful.
- Toast the pine nuts in a dry skillet over medium heat for 3-5 minutes, stirring frequently, to prevent burning.
- If the chicken skin is not crispy enough, broil it for a few minutes before serving.
Storage instructions:
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the chicken and flatbreads in the oven at 350°F for 10-15 minutes, or until heated through.
Presentation ideas:
Serve the Musakhan with Pine Nuts on a large platter with the chicken in the center and the flatbreads arranged around it. Garnish with fresh herbs and sprinkle the toasted pine nuts over the top.
Garnishes:
Fresh parsley or cilantro, lemon wedges
Pairings:
Hummus, tabbouleh, fattoush salad
Suggested side dishes:
Roasted vegetables, couscous, rice pilaf
Troubleshooting advice:
If the chicken is not cooked through after the recommended cooking time, cover it with foil and bake for an additional 10-15 minutes.
Food safety advice:
Make sure the chicken is cooked to an internal temperature of 165°F to ensure it is safe to eat.
Food history:
Musakhan is a traditional Palestinian dish that is typically served during special occasions and celebrations.
Flavor profiles:
The Musakhan with Pine Nuts has a savory and slightly sweet flavor profile, with hints of cinnamon and sumac.
Serving suggestions:
Serve the Musakhan with Pine Nuts with a side of hummus and pita bread for a complete Middle Eastern meal.
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Region: Palestinian