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Musakhan is a Palestinian dish that is made up of Taboon nread topped with sumac caramelized onions and a slow roasted chicken marinated in sumac, this Palestinian pizza is the epitome of comfort food
- Clean the chicken halves with water, lemon, and flour.
- Season the chicken with black pepper, sumac, salt, ground cardamom, lemon juice, and olive oil.
- Bake the seasoned chicken in the oven at 250 degrees Celsius for 45 minutes to an hour, or until fully cooked.
- In a pan, heat 1/4 cup of olive oil, then add the thinly sliced onions and 2 tsp.s of salt.
- Cook the onions on low heat, stirring slowly every 5 minutes, until they are cooked all the way through and wilted; the water from the onions adds more flavor.
- Once the onions are cooked, remove them from the heat and let them cool.
- Stir in 2 tbsp.s of sumac with the cooked onions to give them a red color and aromatic flavor.
- Dip the sides of the taboun bread into the onion stew, then spread the onions and sauce on the bread.
- Place each half of the baked chicken on each piece of taboun bread.
- Sprinkle sumac on top of the chicken and bake in the oven for another 5 minutes.
- Optionally, roast the pine nuts on low heat for 2-3 minutes.
- Garnish the bread with the fried pine nuts.
- 2 whole chickens (half a chicken per person)
- 10-12 onions, thinly sliced
- 3 Tbsp. sumac
- 4 taboun bread (or another flatbread)
- 1⁄4 cup pine nuts (optional)