Monday, August 10, 2015

837. Palestinian Chicken Musakhan

This month's MENA Cooking Club feature is Occupied Palestine. The MENA Cooking Club explores the differences and similarities of the Middle East and North African countries through local cuisine. Previous entries include Algeria, Bahrain, Djibouti, Egypt, Iraq, Jordan, Lebanon, Malta, Morocco, and Oman.
The land of Palestine has been home to so many Prophets and as if the current unlawful and illegal occupation were not enough, even its identity is being thieved and adulterated. Felafel, knafa, pearl couscous, and simple cucumber tomato onion salad are all Palestinian. Make no mistake: Israel does not exist.
This is the traditional take of chicken musakhan (unlike my non-traditional chicken musakhan cones), made with very simple ingredients and might very well be the national dish of Palestine (although Jordan kind of adopted it but then again Jordan does have more Palestinians than Jordanians). Recipe adapted from Chef in Disguise.

Ingredients: (serves 4)

1 kg onions peeled and chopped
1 cup olive oil
3 Tbsp sumac
1/2 tsp citric acid
1/4 tsp cardamom
1/2 tsp black pepper
1 tsp salt
1 chicken cut into 4 pieces
1/4 tsp black pepper
1 tsp salt
1 disc tannur bread, quartered


Roughly chop the onions and place them in a pot and add the olive oil.
Cook the onions over medium-low heat stirring occasionally till the onions are translucent but still hold their shape and have some texture, you don’t want them to get mushy (this will take 20- 30 minutes).
Once the onions are done, stir in 3 tablespoons  of sumac, citric acid, a scant teaspoon of salt, and half teaspoon of pepper. Set aside.
Drain some of the oil into a large separate pot and brown the chicken pieces for 40 minutes, flipping occasionally.
Sprinkle the chicken with a tablespoon of sumac, a teaspoon of salt and black pepper and toss them till they are completely coated with sumac.
Preheat oven to 400F.
On a baking sheet, place the bread quarters in a single layer. Spread the onion mixture over the bread. Place the brown chicken pieces skin side up over the onion. Bake for 30 minutes.
Serve with some natural yogurt to spoon over and a simple fresh salad.
You can also add a final touch of fried pinenuts.

دجاج مسخنف فلسطيني

كيلو بصل مقشر ومقطع لقطع متوسطة
كوب زيت زيتون
3 ملاعق كبيرة سماق
1/2 ملعقة صغيرة حمض الستريك
1/4 ملعقة صغيرة هيل
1/2 ملعقة صغيرة فلفل أسود
ملعقة صغيرة ملح
دجاجة مقطعة لأربع قطع
1/4 ملعقة صغيرة فلفل أسود
ملعقة صغيرة ملح
1 خبز تنور مقطع لأرباع

يحمر البصل بزيت الزيتون في قدر على نار متوسطة مع التقليب حتى يذبل قليلاً (لمدة 20 إلى 30 دقيقة).
يقلب السماق وحامض الستريك وملعقة ملحونصف ملعقة فلفل مع البصل ثم يترك جانباً.
يصفى بعض الزيت في قدر كبير ويحمر فيه الدجاج لمدة 40 دقيقة مع تقليبه بين حين وآخر.
ترش ملعقة سماق على الدجاج مع ملعقة ملح وربع ملعقة فلفل أسود. يقلب الدجاج حتى يتغطى تماماً بالسماق.
يسخن الفرن على 400 درجة فهرنهايت.
توزع قطع الخبز على صينية خبز وعليها البصل وقطع الدجاج، مع مراعاة أن يكون جلد الدجاج باتجاه الأعلى ويوضع في الفرن لمدة 30 دقيقة.
يقدم مع الزبادي وسلطة بسيطة طازجة، كما يمكن إضافة الصنوبر المقلي كلمسة أخيرة.

  صحة و عافية


Umm Hamza said...

This dish looks packed full of flavour and as I adore anything with fried onions, I have to make it someday in shaa Allah

Maryam Mohammed said...

Fried/carmelized onions absolutely transform a dish and blow away your tastebuds!

Noor said...

Oh mashAllah this looks amazing. All of these tastes just mesh so well together.

Maryam Mohammed said...

Thank you Noor! Indeed they do.

Joanne T Ferguson said...

Your chicken looks delicious and wish I could try it now!
I am glad we are connected via this month's MENA Palestine Cuisine challenge!

Maryam Mohammed said...

Thanks Joanne, me too!

Wasen Alsammere said...

I actually boil the chicken then brown it in the oven and use the stock to moisten the bread a little. Tastes amazing

Maryam Mohammed said...

That's a great way to do it, thanks for the tip!

Oum Adam said...

Maa shaa Allah, this dish looks great! I gotta try this recipe one time!

Maryam Mohammed said...

Let me know how you like it ; )