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Musakhan

 In
Yields4 Servings

Ingredients

 2 Chickens (half a chicken per person
 ¼ cup Onions (6-7 large ones)
 ½ Summac
 4 taboun bread
 ¼ cup pine nuts and almond (depending on preference)

Directions

1

Cut each whole chicken in half and clean each half with water, lemon and flour

2

Line the cleaned chickens on a baking tray and add 2tsp black pepper, 3 tsp sumac, 3tspn salt, 1/2 tsp ground cardamom, juice of 2 lemons and 4 Tbspns olive oil 1 onion roughly chopped around the chicken 3bayleafs and 4 cinnamon sticks (add quantities according to taste preference).

cover in foil

3

Place the tray in an oven at 200c for 1 hour

4

Peel onions and cut them in half and then julienne them all the same size

5

in a large pot start with olive oil then add the sliced onions add 3tspns of salt and leave to cook, you will see a lot of juice come out of the onions

6

Stir for 5 minutes and then cover the pot and let it cook for another 15 minutes

7

try biting one piece of onion if it crunches keep cooking until its soft enough

8

once onion are all soft and wilted add 3tbspns of sumac on top of it and stir so that the onions and sauce becomes red

9

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

10

Take the chicken out the oven and slowly place each half on each piece of taboun bread sprinkle with more sumac and broil the bread onion and sumac

11

Fry the pine nuts and almonds on low heat for around 2-3 minutes in olive oil

12

Use the pine nuts and almonds as dressing to decorate the plate and enjoy

Ingredients

 2 Chickens (half a chicken per person
 ¼ cup Onions (6-7 large ones)
 ½ Summac
 4 taboun bread
 ¼ cup pine nuts and almond (depending on preference)

Directions

1

Cut each whole chicken in half and clean each half with water, lemon and flour

2

Line the cleaned chickens on a baking tray and add 2tsp black pepper, 3 tsp sumac, 3tspn salt, 1/2 tsp ground cardamom, juice of 2 lemons and 4 Tbspns olive oil 1 onion roughly chopped around the chicken 3bayleafs and 4 cinnamon sticks (add quantities according to taste preference).

cover in foil

3

Place the tray in an oven at 200c for 1 hour

4

Peel onions and cut them in half and then julienne them all the same size

5

in a large pot start with olive oil then add the sliced onions add 3tspns of salt and leave to cook, you will see a lot of juice come out of the onions

6

Stir for 5 minutes and then cover the pot and let it cook for another 15 minutes

7

try biting one piece of onion if it crunches keep cooking until its soft enough

8

once onion are all soft and wilted add 3tbspns of sumac on top of it and stir so that the onions and sauce becomes red

9

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

10

Take the chicken out the oven and slowly place each half on each piece of taboun bread sprinkle with more sumac and broil the bread onion and sumac

11

Fry the pine nuts and almonds on low heat for around 2-3 minutes in olive oil

12

Use the pine nuts and almonds as dressing to decorate the plate and enjoy

Musakhan
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