Ingredients with Measurements:
- 4 large chicken breasts
- 2 large onions, thinly sliced
- 1/2 cup olive oil
- 2 tablespoons sumac
- 2 tablespoons za'atar
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 4 large Arabic flatbreads
- 1/4 cup pine nuts, toasted
Special equipment needed:
- Large baking sheet
- Large skillet
Step-by-step instructions:
1. Preheat the oven to 375°F.
2. In a large skillet, heat 1/4 cup of olive oil over medium-high heat. Add the sliced onions and sauté until they are soft and translucent, about 10-15 minutes.
3. Add the sumac, za'atar, salt, and black pepper to the skillet and stir to combine.
4. Add the chicken breasts to the skillet and cook until they are browned on both sides, about 5-7 minutes per side.
5. Transfer the chicken and onion mixture to a large baking sheet.
6. Brush the Arabic flatbreads with the remaining olive oil and place them on top of the chicken and onion mixture.
7. Bake in the preheated oven for 15-20 minutes, until the flatbreads are crispy and the chicken is cooked through.
8. Sprinkle the toasted pine nuts over the top of the Musakhan before serving.
Time:
Preparation time: 20 minutes
Cooking time: 35-40 minutes
5. Temperature:
Preheat the oven to 375°F.
Serving size:
This recipe serves 4 people.
Nutritional information:
Calories: 614
Fat: 38g
Carbohydrates: 29g
Protein: 39g
Sodium: 858mg
Sugar: 4g
Fiber: 4g
Substitutions for ingredients:
- Chicken breasts can be substituted with boneless, skinless chicken thighs.
- Sumac can be substituted with lemon juice.
- Pine nuts can be substituted with slivered almonds.
Variations:
- Musakhan can be made with lamb instead of chicken.
- Add sliced tomatoes and cucumbers on top of the Musakhan before serving.
Tips and tricks:
- To toast pine nuts, place them in a dry skillet over medium heat and stir frequently until they are golden brown.
- Make sure to brush the flatbreads with enough olive oil to prevent them from becoming soggy.
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 on top of the chicken and onion mixture. Garnish with fresh herbs, such as parsley or mint.
Garnishes:
- Fresh herbs, such as parsley or mint.
- Sliced tomatoes and cucumbers.
Pairings:
- Serve with a side of hummus and pita bread.
- Pair with a crisp salad dressed with lemon and olive oil.
Suggested side dishes:
- Hummus and pita bread
- Fattoush salad
- Tabbouleh salad
Troubleshooting advice:
- If the flatbreads become too soggy during baking, brush them with more olive oil before placing them in the oven.
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:
Musakhan is a flavorful dish that is tangy from the sumac, earthy from the za'atar, and nutty from the toasted pine nuts.
Serving suggestions:
Serve the Musakhan family-style on a large platter with the flatbreads on top of the chicken and onion mixture.
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Region: Palestinian