Chicken Musakhan | مسخّن - Partnership with Hexa Food
- Daniel
- Jul 3, 2021
- 3 min read
Updated: Aug 23
Here it is as promised, Chicken Musakhan, an iconic and international dish of Palestine. I really hope I didn't screw this up. I did, however, incorporate a few extra steps to enhance the flavors of the chicken. Traditionally, the chicken is roasted, baked on top of onions, sumac, allspice, saffron and fried pine nuts, then served over taboon bread. The term "musakhan" literally means something that is heated.
I know that simply posting recipes from Palestine, Israel or Uyghur can't make any difference; I can only bring awareness as an individual. And I do it by sharing dishes from those regions. For all the dishes that I'd shared so far, this is by far the best dish as the flavors are really complex. Every mouthful is a flavor bomb with a lingering aftertaste that makes you wanting more.
For high quality spices, choose Hexa Food.
This is a rather straightforward and easy dish to prepare, so no excuse for you not to cook this at home. If your schedule does not allow you to make your own taboon bread, you can use store-bought pita. I am not gonna judge. But whatever you do, do not skip the brining process. It prevents the chicken from drying out during the final baking process. In closing, I really hope you will give this recipe a try.
Ingredients:
(Serve 2)
Brine:
Water, 500g
Sea Salt, 25g
Liquid Smoke, 5g
Boneless Chicken Thigh with Skin, 500g
Spice Blend:
Coriander Seeds, 1/2 TBSP
Cumin Seeds, 1/4 TBSP
Black Peppercorns, 1/2 TBSP
Cloves, 3
Green Cardamom, 3
Hexa Food's Cinnamon Stick, 1
Nutmeg Freshly Grated, Pinch
Hexa Food's Sumac Powder, 1/8 Cup
Musakhan:
Garlic, 3 Cloves
High Quality Olive Oil, 1/4 Cup
Yellow Onions Finely Sliced, 2
Sea Salt, Pinch
Demerara Sugar, Pinch
Chicken Stock, 1/8 Cup + 1/4 Cup
Pine Nuts / Almond / Cashew, A Handful
Dried Basil, For Garnishing
Hexa Food's Sumac Powder, For Garnishing
Homemade Taboon Bread, 2
Sacha Inchi Oil / High Quality Olive Oil, Drizzle
Equipment:
Cast Iron Skillet / Pan
Oven
Spice Grinder
Directions:
Please visit my "How To Make Taboon Bread" page for the recipe.
Brine the Chicken
In a large bowl, combine water, salt, and liquid smoke.
Stir until salt is fully dissolved.
Submerge chicken, cover, and refrigerate for 24–48 hours.
Make the Spice Blend
Toast coriander seeds, cumin, peppercorns, cloves, green cardamom, and cinnamon stick over medium heat until aromatic.
Blitz into a fine powder using a spice grinder.
Grate in nutmeg and add sumac powder. Blitz again. Set aside.
Prepare the Musakhan
Preheat oven to 180°C (360°F).
Remove chicken from brine and transfer to a large bowl.
Grate garlic over chicken and add half of the spice blend.
Massage until evenly coated. Set aside.
Sear the Chicken
Heat olive oil in a skillet over medium heat.
Sear chicken skin-side down until golden and crisp.
Flip and baste with rendered juices for 2–3 minutes.
Remove and set aside.
Cook the Onions
In the same skillet, sauté sliced onions with salt and sugar until translucent and softened, scraping up browned bits.
Add ⅛ cup chicken stock to the bowl used for seasoning chicken, stir to collect any remnants, and pour into the skillet.
Add the remaining spice blend and ¼ cup chicken stock.
Stir well and deglaze. Remove from heat.
Roast the Dish
Place the seared chicken skin-side up over the onions in the skillet.
Pour in any resting juices.
Roast in the oven for about 20 minutes, or until the liquid is reduced to ¼.
Finish and Serve
Toast nuts (pine nuts, almonds, or cashews) in a dry skillet.
Lay taboon bread on serving plates.
Spoon the onion mixture over the bread.
Place chicken on top.
Garnish with toasted nuts, dried basil, and sumac powder.
Drizzle with sacha inchi oil.
Serve immediately.
The brining process keeps the chicken juicy and tender.
Wrap it up like a kebab...
Comments