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Musakhan
Palestinian roasted chicken served over taboon bread with sumac-caramelised onions. Cooking the onions low and slow for a full forty minutes before the sumac and spices go in is what turns them deeply golden and sweet, the base musakhan is built on.
Ingredients
Instructions
Fry onions in olive oil over medium heat for 40 minutes until deeply golden.
Add sumac, allspice and cinnamon. Cook 5 more minutes.
Season chicken. Place on top of half the onions on a baking tray.
Roast at 200°C for 40 minutes.
Lay flatbreads in baking dish, top with remaining onions, then chicken.
Return to oven 10 minutes.
Scatter pine nuts. Serve.
Nutrition (estimated)
Per serving, based on a standard 4-serving portion and standard nutrition references — not a lab or USDA-verified measurement.
