Musakhan recipe

Palestinian roast chicken laid on taboon bread that has drunk a purple sludge of onions slow-cooked in olive oil with a very large amount of sumac.

2 hours and 20 minutesmedium9 ingredients

Ingredients

• 60 g sumac
• 1500 g red onions
• 4 taboon bread
• 1500 g chicken
• 310 ml olive oil
• 60 g pine nuts
• 1 tsp allspice
• 1 tsp salt
• 1 tsp black pepper

How to make Musakhan

1. Rub a 1.5 kg chicken, cut into pieces, with 310 ml olive oil, 1 tbsp sumac, 1 tsp allspice, salt and pepper, and marinate 1 hour.
2. Roast at 200°C for 45-55 minutes until golden and cooked through, and keep the juices.
3. Slice 1.5 kg red onions: as much onion as chicken by weight, that is the rule of musakhan.
4. Cook them in 310 ml olive oil over low heat for 40 minutes; they should collapse without browning, this is not caramelising.
5. Off the heat stir in 60 g sumac. The mixture turns purple and stays very oily - do not cut the oil, it is what soaks the bread.
6. Toast 60 g pine nuts in a little oil for 2 minutes, watching them closely.
7. Lay the taboon breads in a dish, cover each with a thick layer of sumac onions and spoon the chicken juices over.
8. Set the chicken pieces on top and bake 10-15 minutes at 200°C so the bread drinks the oil.
9. Scatter the pine nuts and serve with yoghurt; it is eaten by hand, folding the bread.

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