Best 3 Musakhan Baked Chicken Over Bread Recipes

**Musakhan: A Culinary Journey Through Palestine's Rich Heritage and Flavors**

Embark on a tantalizing culinary journey to the heart of Palestine with Musakhan, a dish that embodies the country's rich history, culture, and diverse culinary traditions. This delectable dish showcases a harmonious blend of succulent chicken, aromatic spices, and crispy flatbread, taking you on a sensory adventure that highlights Palestine's vibrant flavors and culinary artistry. In this article, we present a collection of Musakhan recipes that capture the essence of this beloved dish, offering a glimpse into the culinary heritage of Palestine and the diverse culinary expressions within its borders. From traditional Musakhan recipes passed down through generations to modern interpretations with a contemporary twist, these recipes offer a culinary exploration of Palestine's diverse culinary landscape. Get ready to tantalize your taste buds and immerse yourself in the captivating flavors of Musakhan, a dish that truly embodies the spirit of Palestinian cuisine.

Here are our top 3 tried and tested recipes!

MUSAKHAN (BAKED CHICKEN OVER BREAD)

Musakhan (Baked Chicken over Bread) image

Make and share this Musakhan (Baked Chicken over Bread) recipe from Food.com.

Provided by FDADELKARIM

Categories One Dish Meal

Time 1h25m

Yield 4 serving(s)

Number Of Ingredients 12

Ingredients

1 1/2 tablespoons ground sumac
1/2 teaspoon salt
1/4 teaspoon black pepper
1/8 teaspoon ground nutmeg
1/8 teaspoon ground cinnamon
1 lemon, juice of
1 frying chicken, quartered
1 large red onion, peeled and thinly sliced
2 tablespoons olive oil
1 cup chicken stock
1/2 lb arabic bread or 1/2 lb pita bread, torn into pieces
1/4 cup pine nuts, toasted (optional)

Steps:

Rinse the chicken pieces and pat dry. Trim off excess fat.
Combine the spices for the marinade. Set aside 2 teaspoons and mix the rest with the lemon juice. Rub into the chicken and marinate in the refrigerator for up to 1 day.
Preheat the oven to 400 degrees. Set the chicken out of the fridge & let it come to room temperature.
Place the onions in a large skillet along with 1 1/2 tablespoons of the olive oil, 1/4 cup of chicken stock, reserved spices. Cover and cook on low for 20 minutes.
Place the chicken, upside down, on a nonstick baking pan. Spread the onions over the chicken; cover with foil and bake 30 minutes.
Lightly brush a large ovenproof dish with the remaining oil. Scatter the torn bread along the bottom. Sprinkle the remaining chicken stock over the bread.
Carefully flip the chicken & onion onto the bread so that it is right side up. Return to the oven and bake 20 minutes,uncovered, until tender and the skin is crispy brown. Top with the pine nuts, if using.

Nutrition Facts : Calories 594.3, Fat 42.2, SaturatedFat 11.1, Cholesterol 174.3, Sodium 539.3, Carbohydrate 6.6, Fiber 0.8, Sugar 2.9, Protein 44.8

MUSSAKHAN (ROAST CHICKEN WITH SUMAC AND RED ONIONS)

Mussakhan (Roast Chicken With Sumac and Red Onions) image

Among Palestinians, mussakhan is a beloved roast chicken dish, at once energetic and comforting. In this recipe, adapted from Yasmin Khan's "Zaitoun: Recipes From the Palestinian Kitchen," you'll rub chicken thighs and drumsticks with spices, painting the skin a sumac-stained fuchsia. Marinate the meat with red onion for a few hours before roasting them in the oven, where the onions caramelize and absorb the chicken's fragrant juices. It's an ideal dish to share, one torn apart with your hands and topped with fried pine nuts, parsley and a generous dusting of sumac. Ms. Khan serves the chicken on toasted naan or taboon bread, which soak up the juices, but it's equally appealing alongside a salad or over a bed of rice.

Provided by Mayukh Sen

Categories dinner, poultry, main course

Time 4h

Yield 4 servings

Number Of Ingredients 13

Ingredients

2 pounds bone-in, skin-on chicken thighs and drumsticks
1 large lemon, juiced (about 4 tablespoons)
4 tablespoons extra-virgin olive oil, plus more for serving
1 1/2 tablespoons sumac, plus more for serving
4 garlic cloves, crushed
1/2 teaspoon ground cumin
1/2 teaspoon ground allspice
1/4 teaspoon ground cinnamon
Sea salt and ground black pepper
1 large red onion (about 1 pound), halved and thinly sliced
2 tablespoons pine nuts
Naan or Arabic taboon bread, for serving
Coarsely chopped fresh parsley leaves, for serving

Steps:

Slash the flesh of each piece of chicken diagonally a few times, around 3/4 inch apart, and then place the meat in a large bowl or plastic container. Add the lemon juice; 3 tablespoons olive oil; 1 1/2 tablespoons sumac; the garlic, cumin, allspice and cinnamon; and 1 1/2 teaspoons salt and 1/4 teaspoon pepper. Rub the mixture into the meat. Add the red onion and toss to coat. Cover and transfer to the refrigerator to marinate, 1 to 3 hours.
When you are ready to cook the chicken, heat the oven to 375 degrees. Transfer the meat, onion slices and any juices to a baking sheet and roast until the juices run clear when the chicken pieces are pierced at their thickest part, about 40 minutes. Once the chicken is cooked, cover the baking sheet tightly in foil and set aside while you prepare the toppings.
In a small skillet, cook the pine nuts in the remaining 1 tablespoon olive oil over low heat, stirring occasionally, until golden brown, about 2 minutes, then transfer to a paper towel to drain.
To serve, heat the naan or taboon bread in the oven until toasted and warmed and transfer to a platter. Arrange the chicken and red onion on top. Finish with a smattering of pine nuts, sumac and chopped parsley. Drizzle any remaining roasting juices so they soak into the bread, then drizzle with a little more olive oil.

Nutrition Facts : @context http, Calories 572, UnsaturatedFat 27 grams, Carbohydrate 14 grams, Fat 38 grams, Fiber 3 grams, Protein 43 grams, SaturatedFat 8 grams, Sodium 887 milligrams, Sugar 5 grams, TransFat 0 grams

MUSAKHAN

Musakhan image

Make and share this Musakhan recipe from Food.com.

Provided by flame

Categories Lunch/Snacks

Time 2h

Yield 4 2, 2 serving(s)

Number Of Ingredients 9

Ingredients

1 chicken
2 large onions
1 cup olive oil
2 tablespoons olive oil
2 tablespoons sumac
2 teaspoons salt
2 round heated pita bread
1 teaspoon allspice
2 tablespoons fried pine nuts or 2 tablespoons almonds

Steps:

Cut the onions small.
cover with olive oil and cook over medium heat until onions are tender but not overcooked.
add 1tsp salt and leave aside.
cut the chicken into four pieces each,clean with lemon,cover with 1 tsp salt , the spices spices and 2 Tbl olive oil ,cover with foil paper and place in the oven to cook.
spread around 2 tsp of the onion mix on each pita bread making sure its covered with onions.
spread 1 tsp sumac over each bread.
place in a round plate.
place 2 chicken pieces on top.
cover with the remaining olive oil and onions mix.
spread fried almonds or pine nuts on top.
Eat with plain greek yogurt.

Nutrition Facts : Calories 1846.1, Fat 162.4, SaturatedFat 27.1, Cholesterol 170.1, Sodium 2815.2, Carbohydrate 49.3, Fiber 4.4, Sugar 7.4, Protein 50.5

Tips:

To make the most of the flavors in Musakhan, use high-quality ingredients. Free-range, organic chicken is a great choice for this dish.
Be sure to marinate the chicken for at least 30 minutes before cooking. This will help to infuse the chicken with flavor and make it more tender.
When cooking the chicken, be careful not to overcook it. Overcooked chicken will be dry and tough.
Use a combination of onions and sumac in the marinade. This will give the chicken a delicious tangy flavor.
Serve Musakhan with a side of pickled turnips and yogurt sauce. This will help to balance out the flavors of the dish.

Conclusion:

Musakhan is a delicious and flavorful dish that is perfect for a special occasion. It is relatively easy to make, but it does require some time to prepare. With a little planning ahead, you can enjoy this delicious Palestinian dish in your own home.