Musakhan (4 portions)
2 Chickens (half a chicken per person)
1.5 Kg Onions
½ ounce Summac
4 Taboun bread
¼ cup pine nuts(depending on preference)
½ tsp Beit Sitti Stock mix
½ tsp Beit Sitti Mixed Spices
- Cut each whole chicken in half and clean each half with water.
- Toss the cleaned chickens into a bowl and dress it up with black pepper, spice salt, Beit Sitti Stock Mix, Beit Sitti Mixed Spices and lemon. Leave to marinate for approx 30 minutes.
- Using an oven tray, place a full-length foil paper on top of it then line the chicken halves in the tray. Cover the chickens with another full-length foil paper and make sure they are all enclosed in the foil. Put some water under the foil paper to make sure the temperature around the chicken will be circulating and to maintain the moisture in the chicken
- Place the tray in an oven at 250c for 1 hour or longer if you like the chicken to be more crisp and golden
- Peel onions and cut them in half and then slice them into semi-thin straight slices.
- Place onions in a big pot and put a cup of olive oil and stir slowly every 5 minutes then add some water
- Stir for 5 minutes and then cover the pot and let it cook for another 20 minutes
- After 30 minutes add some chicken stock to the concoction and stir once more
- Leave for another 10 minutes and then stir some more
- Once onions are cooked and slightly beige take them off the fire and leave them to cool
- After 15 minutes toss the sumac on top of it and stir so that the onions and sauce becomes purple
- Get the taboon bread and dip the sides in the onions stew to leave them golden then spread the onions and the sauce on the Taboun bread
- Take the chicken out the oven and slowly place each half on each piece of Taboun bread
- Fry the pine nuts on low heat for around 2-3 minutes