Palestinian Musakhan
Course: MainDifficulty: EasyPrep time
10
minutesCooking time
50
minutesTotal time
1
hourIngredients
- For the Chicken
8 pieces chicken thighs (can use bone in, but I use boneless)
3 tbsp olive oil
4 tbsp sumac
1/2 tsp ground cumin
1 tsp Baharat
1 tsp salt
Pine nuts
chopped fresh parsley
- For the sumac spiced onions
4 tbsp olive oil
4 med red onions, sliced thin
1/2 tbsp cumin
2 tsp Baharat
1 tsp salt
Directions
- Preheat oven to 350 degrees Fahrenheit.
- Add chicken to baking dish
- Drizzle with 3 tbsp olive oil
- Sprinkle 4 tbsp sumac, ½ tbsp cumin, 1 tsp Baharat, and 1 tsp sea salt over the chicken and mix to coat with the seasonings
- Bake for 45-60 minutes or until done
- In a large frying pan or wok, heat 4 tbsp of olive oil
- Add 4 sliced red onions to pan
- Add 4 tbsp sumac, ½ tbsp cumin, 2 tsp Baharat, 1 tsp of salt and stir to evenly coat the red onions with the spices
- Cook onions over medium heat, stirring occasionally until they are very soft
- Serve over pita or basmati rice, then top with the chicken and garnish with pine nuts and fresh chopped parsley