Ingredients with Measurements:
- 4 large chicken breasts, bone-in and skin-on
- 2 large onions, thinly sliced
- 1/4 cup olive oil
- 2 tablespoons sumac
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 4 large Arabic flatbreads
- 1/4 cup pine nuts, toasted
- 1/4 cup fresh parsley, chopped
Special equipment needed:
- Large skillet or Dutch oven with lid
- Baking sheet
- Aluminum foil
Step-by-step instructions:
1. Preheat oven to 375°F.
2. In a large skillet or Dutch oven, heat olive oil over medium heat. Add sliced onions and cook until softened and lightly browned, about 10-15 minutes.
3. Add sumac, cumin, coriander, salt, and black pepper to the skillet and stir to combine.
4. Place chicken breasts on top of the onion mixture, skin-side up. Cover the skillet with a lid and cook over low heat for 30-40 minutes, or until the chicken is cooked through and tender.
5. Remove the chicken from the skillet and place on a baking sheet lined with aluminum foil. Broil the chicken for 5-7 minutes, or until the skin is crispy and golden brown.
6. While the chicken is broiling, place the Arabic flatbreads on a baking sheet and warm them in the oven for 5-7 minutes.
7. To assemble the musakhan, place one warmed flatbread on a serving platter. Spoon some of the onion mixture over the flatbread, then place a chicken breast on top. Repeat with the remaining flatbreads, onion mixture, and chicken breasts.
8. Sprinkle toasted pine nuts and chopped parsley over the top of the musakhan.
9. Serve hot.
Time:
Preparation time: 20 minutes
Cooking time: 1 hour 15 minutes
5. Temperature:
Preheat oven to 375°F.
Serving size:
4 servings
Nutritional information:
Calories: 580
Fat: 30g
Carbohydrates: 33g
Protein: 45g
Sodium: 670mg
Sugar: 5g
Fiber: 3g
Substitutions for ingredients:
- Chicken thighs can be used instead of chicken breasts.
- Pita bread can be used instead of Arabic flatbreads.
- Walnuts or almonds can be used instead of pine nuts.
Variations:
- Add sliced tomatoes or cucumbers to the musakhan for a fresh twist.
- Use lamb instead of chicken for a more traditional musakhan.
- Add a dollop of yogurt on top of the musakhan for a creamy finish.
Tips and tricks:
- Make sure to cook the onions until they are soft and lightly browned for maximum flavor.
- Broil the chicken at the end to get a crispy skin.
- Toast the pine nuts in a dry skillet over medium heat for 3-5 minutes, stirring frequently, until lightly browned.
Storage instructions:
Leftover musakhan can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
To reheat, place the musakhan in a preheated oven at 350°F for 10-15 minutes, or until heated through.
Presentation ideas:
Serve the musakhan on a large platter with the flatbreads arranged around the chicken. Garnish with fresh parsley and pine nuts.
Garnishes:
Fresh parsley and toasted pine nuts.
Pairings:
Serve with a side of hummus, tabbouleh, or fattoush salad.
Suggested side dishes:
Hummus, tabbouleh, or fattoush salad.
Troubleshooting advice:
- If the chicken is not cooked through after 30-40 minutes, cover the skillet and continue cooking until the chicken is tender and cooked through.
- If the chicken skin is not crispy after broiling, move the baking sheet closer to the broiler and broil for an additional 1-2 minutes.
Food safety advice:
Make sure to cook the chicken 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 sumac and spices give the dish a tangy and slightly spicy flavor, while the caramelized onions add sweetness and depth.
Serving suggestions:
Serve the musakhan as a main dish for dinner or as part of a Middle Eastern feast.
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Region: Palestinian