MUSAKHAN – Palestinian Sumac Chicken with Caramelized Onion and Taboon Bread
Musakhan – Try something totally different and delicious!
Sumac is a deep red colored fruit, ground to a fine powder and often used in Arabian cooking. It has a nice tart , lemony flavor. This dish is primarily flavored with Sumac and Caramelized Onions. The chicken and bread is combined as one dish and served with and Eggplant dip (Baba Ganoush), The dish can be assembled is various ways. It can be arranged like a pizza or baked in layers or rolls. A very tasty dish. Great for Ramadan. Here, we cook the whole chicken, cut into 2 pieces with skin and bones intact in a simple stock till tender. Onions are slowly caramelized in olive oil and flavored with sumac till very tender A little stock from the Chicken is added to the onions and cooked to a sauce. The cooked chicken is removed from the stock and briefly cooked in the caramelized onion sauce before it is roasted in the oven till the skin is nice and golden.
The chicken can be served as is, with the Taboon bread which is also baked with a layer of the onion sauce OR it the skin and bones can be removed and the chicken hand shredded to pieces and baked along with the Bread topped with the sauce like a pizza OR baked in layers of bread, sauce and chicken, alternately till a casserole is full. This can be cut and served in portions. The Taboon or ‘Laffa’ Bread is a popular Arabian Bread. Here it is infused with ‘Zaatar’ – and Arabian Spice Blend. I like to soak the Bread in the remaining chicken stock before brushing with the caramelized onion sauce and then baked as desired. (SCROLL DOWN FOR RECIPE PICTORIAL VIDEO)
MUSAKHAN – Palestinian Sumac Chicken with Caramelized Onion and Taboon Bread
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Recipe Name: MUSAKHAN – Palestinian Sumac Chicken with Caramelized Onion and Taboon Bread
Recipe Type:
Author: Shana c/o Recipes ‘R’ Simple
Author: Recipes ‘R’ Simple
Prep time:
Cook time: 1 hour
Total time: 1 hour 30
Serves: 6
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Step By Step in brief with pictures:
For the Taboon Bread:
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- Sift flours, add yeast,sugar salt and za’atar
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- – warm water and olive oil
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- Add the water solution to the dried ingredients
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- Stir to completely into a soft, sticky dough.
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- Cover the bowl with a wet cloth and leave to ‘prove’.
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- Turn out the dough onto a floured surface.
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- (Use a dough scraper to help with the sticky dough). Knead well.
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- Oil and place in oiled bowl. Cover with cling wrap – leave till the dough has risen.
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- Flour hands, divide into 6 equal portions.
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- Roll each ball to roundish shape.
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- Place onto 6 lightly floured pieces of cloth.Use a water spritzer to spray a little water over surface
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- and then sprinkle the zataar(optional) and sumac over the breads.
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- Leave to prove 10 min
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- Preheat the oven to MAX placing a pizza stone or old tray inside. It needs to get very hot.
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- 1- 3 pieces of bread at a time on the stone.
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- Close OVEN quickly and allow to puff up and get golden.
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- Taboon Breads -Set aside the baked breads.
- ( Do not open the oven too often, The temperature will drop. Take the bread to the oven along with the cloth on which it is placed. Carefully flip over and fold the cloth in from both sides to peel it off easily. Then flip onto the hot stone. Slide out the oven rack on which the stone is placed if your oven is smaller and close the oven quickly ).
For the Roasted Chicken:
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- Cut chicken into half. Marinate well with the juice of two small limes and a little olive oil.
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- Saute Onions
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- Add the marinated chicken and toss in the onions briefly.
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- Add enough water to cover chicken
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- Add the cardamom powder, salt and pepper.
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- Bring to boil, cover, cook on low for 30 min, skimming off any scum that appears on top
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- Remove the chicken from the broth and
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- add to the onion mixture. Cook for 3 minutes and remove.
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- Then transfer the chicken only to an oven proof oiled dish
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- and Sprinkle with Sumac.
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- Broil – closer to the top grill. Roast just till the skin is crisp and golden olden brown.
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- optional – shred the cooked chicken
For the Caremelized Onion Sauce:
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- Saute onions in olive oil till very soft.
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- Cook around 15- 20 minutes ON LOW..
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- add a few ladles of the chicken stock into the onions
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- and simmer.
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- add to the onion mixture. Cook for 3 minutes and remove.
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- Add the sumac and and a little salt and pepper to taste
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- and continue to cook down the onions and stock till it becomes a saucy texture.
To Assemble: Choose whichever method you prefer.
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- Dip each bread in the remaining stock to gently soak.
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- Lay in casserole or Tray.
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- Cover with a layer of the onion sumac sauce.
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- Then cover with another layer of the shredded chicken. (Like a pizza) Sprinkle some sumac and toasted nuts.
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- Bake for around 3 – 5 till the bread has become slightly crisp on medium high heat. Repeat with remaining bread and topping.
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- OR Do the same but place the bread, onion and chicken in a deep round casserole (oiled). Continue with next layers of bread, sauce and chicken and end with a bread layer, sprinkled with sumac. This makes a one dish meal that can be cut and served in portions. (Like a Lasagna).
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- Instead of layers, you can roll each bread with topping, like a burrito and placed them side by side in a rectangular dish. (Like Enchiladas). If baking in casserole dish, bake upto 20 minutes, till the bread looks golden from the sides.
- Serve with Baba Ganoush Or Toom (Arabian Garlic Sauce).
Key Ingredients: Chicken, Spice, Olive Oil, Onion, Sumac, Flour, Sugar, Yeast, Salt, Za’atar, Pine Nuts.
EAT AND TELL!!!
Let us know if you tried – MUSAKHAN – Palestinian Sumac Chicken with Caramelized Onion and Taboon Bread
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