Musakhan

مسخن · Musakhan

Ingredients10

• chicken pieces1.2 kg
• onions1 kg
• olive oil150 ml
• sumac3 tbsp
• taboon bread4
• pine nuts40 g
• ground allspice1 tsp
• ground cardamom0.5 tsp
• salt1.5 tsp
• black pepper0.5 tsp

Method

1. Season the chicken with salt, pepper, allspice, and cardamom.
2. Heat half the olive oil in a wide pan and brown the chicken on all sides, then set aside.
3. Slice the onions thinly and cook them in the remaining oil over medium heat until soft and golden, 25–30 minutes.
4. Stir most of the sumac into the onions and season lightly with salt.
5. Spread the onions in a baking dish, nestle the chicken on top, and bake at 190°C until the chicken is cooked through, about 40 minutes.
6. Toast the pine nuts in a dry pan until golden.
7. Lay the chicken and onions over the taboon bread, scatter the pine nuts and remaining sumac, and serve hot.