Updated: Jul 11
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.
Sea Salt, 25g
Liquid Smoke, 5g
Boneless Chicken Thigh with Skin, 500g
Coriander Seeds, 1/2 TBSP
Cumin Seeds, 1/4 TBSP
Black Peppercorns, 1/2 TBSP
Green Cardamom, 3
Hexa Food's Cinnamon Stick, 1
Nutmeg Freshly Grated, Pinch
Hexa Food's Sumac Powder, 1/8 Cup
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
Cast Iron Skillet / Pan
Please visit my "How To Make Taboon Bread" page for the recipe.
Brining the chicken.
Transfer water into a large bowl.
Add in salt and liquid smoke. Stir until the salt has dissolved.
Add in the chicken, cover and chill in the fridge for 24 to 48 hrs.
Preparing the spice blend.
Toast coriander seeds, cumin seeds, peppercorns, cloves, green cardamom and Hexa Food's Cinnamon Stick in a skillet over medium heat until aromatic.
Transfer into a spice grinder and blitz until powder forms.
Grate in some nutmeg and add in Hexa Food's Sumac powder.
Give it another blitz and set aside.
Preparing the musakhan.
Preheat oven to 180 degree celsius or 360 fahrenheit.
After the chicken has brined, transfer onto a large bowl.
Grate in the garlic and add in half of the spice blend.
Massage onto the chicken, making sure it is well coated.
In a skillet over medium heat, add in olive oil.
Once the oil is heated up, add in the chicken, skin side down.
Sear the chicken until the skin is crispy browned.
Flip, tilt and baste the chicken with all the liquid.
Continue cooking for another 2 to 3 mins.
Remove from heat and set aside on a plate.
In the same skillet over medium heat, add in the onions.
Season with salt and sugar.
Saute, picking up all the nooks and crannies that are stuck on the skillet, until the onions are translucent.
Add 1/8 cup of chicken stock onto the bowl (that is used to coat the chicken).
Stir to pick up any leftovers and add to the skillet.
Deglaze and saute to combine well.
Add in the remaining half of the spice blend and 1/4 cup of chicken stock.
Give it a final deglaze and stir to combine well.
Remove from heat.
Place the chicken on top of the onion, skin side up.
Add in any leftover juices.
Wack into the oven and roast until the liquid has reduced to 1/4, for about 20 mins.
While the chicken is roasting, toast nuts on a skillet.
Remove from oven.
Place taboon bread on serving plates.
Spoon the onions onto the bread and place the chicken on top of the onions.
Sprinkle the toasted nuts, dried basil and Hexa Food's Sumac Powder over the top.
Lastly, drizzle some sacha inchi oil over the top.
The brining process keeps the chicken juicy and tender.
Wrap it up like a kebab...