Wednesday, September 16, 2015

Musakhan

Today, I will be sharing the traditional recipe for a favourite dish of mine, called Musakhan. It's a Palestinian dish with chicken, but what I truly love about it, is that it highlights a spice which I find is very underused these days - sumac.

This dish is meant to be enjoyed with your bare hands. Part of the fun in this meal is that you grab off pieces of the warm pita, and use it to scoop up other parts of the dish.

If you're looking to try something new, and not be disappointed, I highly suggest that you try making this for dinner. It is a high calorie, high fat meal, so I'm not always making it, which can be quite tricky, because I am in love with it's deliciousness.

Ingredients
4 full chicken legs (you can use breast)
4 large pitas
Musakhan
2 large red onions
1 cup extra virgin olive oil
1/4 cup pine nuts (toasted)
2 tbsp ground sumac
1 tbsp tahini sauce
1 tbsp salt
1 tsp black pepper
1/2 tsp ground cardamom
1/2 tsp nutmeg
Parsley and pomegranate for garnish



Method
Slice the onions and let sautee in almost the entire cup of olive oil for around 25 minutes, on low-medium heat. While the onions are cooking, coat the chicken with all the spices and then heat up some oil in a large skillet and cook the chicken for about 25 minutes. You can also bbq grill, or bake the chicken.


Once the onions are done, spread some over each pita and bake in the oven at 350C for 5 minutes, or until it begins to get a good crisp (don't over do it!) Place the cooked chicken on top and garnish with pine nuts and tahihi sauce.

Enjoy!





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