Ingredients with Measurements:
- 4 chicken breasts, bone-in and skin-on
- 2 large onions, thinly sliced
- 1/2 cup olive oil
- 1 tablespoon ground sumac
- 1 tablespoon ground cumin
- 1 tablespoon ground coriander
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 4 large Arabic flatbreads
- 1/4 cup pomegranate molasses
- 1/4 cup pine nuts, toasted
- Fresh parsley, chopped for garnish
Special equipment needed:
- Large skillet or Dutch oven
- Baking sheet
- Pastry brush
Step-by-step instructions:
1. Preheat oven to 375°F.
2. In a large skillet or Dutch oven, heat olive oil over medium-high heat. Add sliced onions and cook until soft and golden brown, about 15-20 minutes. Remove onions from the skillet and set aside.
3. In the same skillet, add chicken breasts, skin side down. Season with sumac, cumin, coriander, salt, and black pepper. Cook for 5-7 minutes until the skin is crispy and golden brown. Flip the chicken breasts and cook for another 5-7 minutes until browned on the other side.
4. Transfer the chicken breasts to a baking sheet and bake in the preheated oven for 20-25 minutes until fully cooked.
5. In the meantime, brush the flatbreads with olive oil and place them on a baking sheet. Bake in the oven for 5-7 minutes until crispy.
6. To assemble, place the crispy flatbreads on a large platter. Spread the caramelized onions on top of the flatbreads. Place the baked chicken breasts on top of the onions. Drizzle the pomegranate molasses over the chicken and onions. Sprinkle with toasted pine nuts and chopped parsley.
7. Serve hot.
Time:
Preparation time: 15 minutes
Cooking time: 50 minutes
5. Temperature:
Preheat oven to 375°F.
Serving size:
Serves 4-6 people.
Nutritional information:
Calories: 545
Fat: 32g
Carbohydrates: 28g
Protein: 37g
Sodium: 660mg
Sugar: 10g
Substitutions for ingredients:
- Chicken breasts can be substituted with bone-in and skin-on chicken thighs or drumsticks.
- Arabic flatbreads can be substituted with pita bread or naan bread.
- Pine nuts can be substituted with slivered almonds or chopped walnuts.
Variations:
- Add sliced tomatoes or cucumbers on top of the chicken for a refreshing twist.
- Substitute the pomegranate molasses with balsamic glaze or honey for a different flavor profile.
- Use lamb instead of chicken for a more traditional Musakhan.
Tips and tricks:
- Make sure to cook the onions until they are caramelized and soft to bring out their natural sweetness.
- Season the chicken well with spices for maximum flavor.
- Toast the pine nuts in a dry skillet over medium heat for a few minutes until golden brown and fragrant.
Storage instructions:
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat in the oven at 350°F for 10-15 minutes until heated through.
Presentation ideas:
Serve on a large platter with fresh parsley and pomegranate seeds for a pop of color.
Garnishes:
Fresh parsley and pomegranate seeds.
Pairings:
Serve with a side of hummus, tabbouleh, or fattoush salad.
Suggested side dishes:
Hummus, tabbouleh, or fattoush salad.
Troubleshooting advice:
- If the chicken breasts are not fully cooked after baking, return them to the oven for an additional 5-10 minutes until fully cooked.
- If the flatbreads are not crispy after baking, place them under the broiler for a few minutes until golden brown.
Food safety advice:
Make sure to cook the chicken to an internal temperature of 165°F to ensure it is fully cooked and safe to eat.
Food history:
Musakhan is a traditional Palestinian dish that is typically made with chicken, caramelized onions, and Arabic flatbreads. It is often served at special occasions and celebrations.
Flavor profiles:
Musakhan is a flavorful and aromatic dish that combines the sweetness of caramelized onions with the tanginess of sumac and the earthiness of cumin and coriander. The pomegranate molasses adds a sweet and sour note to the dish.
Serving suggestions:
Serve hot with a side of hummus, tabbouleh, or fattoush salad.
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