By Katie Barber
Chicken Musakhan
9 steps
Prep:15minCook:1h 15min
Roast chicken is one of life's great pleasures, and in Palestine it's often made fragrant with cumin, sumac, cinnamon and allspice, slapped onto flatbreads and accompanied with fried onions and nuts. Simple yet incredibly satisfying.
Can cook with Zucchini and Mozzarella Ratatouille
Updated at: Sun, 07 Apr 2024 10:43:07 GMT
Nutrition balance score
Good
Glycemic Index
12
Low
Glycemic Load
1
Low
Nutrition per serving
Calories922.9 kcal (46%)
Total Fat76 g (109%)
Carbs4.1 g (2%)
Sugars0.1 g (0%)
Protein53.1 g (106%)
Sodium275.9 mg (14%)
Fiber1.2 g (4%)
% Daily Values based on a 2,000 calorie diet
Ingredients
4 servings
Instructions
Step 1
Preheat the oven to 200°C fan.
Step 2
Place the chicken in a large mixing bowl with 2 tablespoons of oil, 1 teaspoon of cumin, 1.5 teaspoons of sumac, the cinnamon, allspice, 1 teaspoon of salt and a good grind of black pepper. Mix well to combine, then spread out on a parchment-lined baking tray.
Step 3
Roast until the chicken is cooked through. This will take about 30 minutes if starting with supremes and up to 45 minutes if starting with the whole chicken, quartered. Remove from the oven and set aside. Don’t discard any juices which have collected in the tray.
Step 4
Meanwhile, put 2 tablespoons of oil into a large sauté pan, and place on a medium heat. Add the pine nuts and cook for about 2–3 minutes, stirring constantly, until the nuts are golden brown. Transfer to a bowl lined with kitchen paper (leaving the oil behind in the pan) and set aside.
Step 5
Add the remaining 60ml of oil to the pan, along with the onions and 1/2 teaspoon of salt. Return to a medium heat for about 15 minutes, stirring from time to time, until the onions are completely soft and pale golden but not caramelized.
Step 6
Add 2 tablespoons of sumac, the remaining 2 teaspoons of cumin and a grind of black pepper and mix through, until the onions are completely coated. Remove from the heat and set aside
Step 7
When ready to assemble the dish, set the oven to a grill setting and slice or tear the bread into quarters or sixths. Place them under the grill for about 2–3 minutes, to crisp up, then arrange them on a large platter.
Step 8
Top the bread with half the onions, followed by all the chicken and any chicken juices left in the tray. Either keep each piece of chicken as it is or else roughly shred it as you plate up, into two or three large chunks.
Step 9
Spoon the remaining onions over the top and sprinkle with the pine nuts, parsley, 1 and a half teaspoons of sumac and a final drizzle of olive oil. Serve at once, with the yoghurt and a wedge of lemon alongside.
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