Скачать или смотреть Make this Palestinian Dish for Dinner Tonight

Today, Hiba and Nada shared their family recipe Musakhan, a dish that is considered the national dish of Palestine.

In this dish, chicken, sumac and caramelized onions combine to make something that is nothing short of spectacular. Food and culture are so connected, these dishes tell the story of a people and a place and it was so special to get to cook and try something from Palestine. Thank you to Nada and Hiba for submitted and sharing this recipe for all of us to try. Pro tip: get the dark sumac for this recipe you won't regret it!
The full recipe is on my site: https://www.beryl.nyc/index.php/2023/...

And I am leaving it here as well:
For Spice Mixture
3 tablespoon allspice
2 tablespoon ground cinnamon
1 tablespoon coriander
1 tsp black pepper
¾ tsp ground cardamom
½ tsp ground nutmeg
For Chicken
6 chicken legs, bone-in, skin on (if you like, divide the legs to thighs and drumsticks. You can also use chicken breast pieces, if you prefer.)
Extra virgin olive oil (I used Greek Private Reserve EVOO)
Kosher salt
1 tsp sumac
1 ½ tsp of spice mixture above
For Flatbread
Extra virgin olive oil (Greek Private Reserve EVOO again)
6 yellow onions, chopped
Kosher slat
1 tbsp sumac, more for later
1 tbsp ground cumin
2 teaspoon of spice mixture above
Toasted pine nuts, about ⅓ cup or more to your liking
6 flatbread such as Taboon bread, Greek pita bread, or naan
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INSTRUCTIONS
Preheat your oven to 375 degrees F (or 190 degrees C)
Make the spice mixture. In a small bowl, combine allspice, cinnamon, coriander, black pepper, cardamom and nutmeg. Mix well.
Prepare and cook the chicken. Pat chicken pieces dry and place them on a lightly oiled sheet pan (or roasting pan). Drizzle generously with extra virgin olive oil, season with kosher salt on both sides. Add 1 teaspoon sumac and 1 ½ teaspoon of the spice mixture. Give the chicken a good rub with your hands, making sure to get the spices underneath the skin. Arrange the chicken pieces skin side up and place on the middle rack of your heated oven. Roast for about 1 hour or until fully cooked (internal temperature should register 165 degrees F.)
Prepare caramelized onion mixture for flatbread. While the chicken is roasting, work on the caramelized onions. In a large cooking skillet, put just over ½ cup extra virgin olive oil, chopped onions, kosher salt, 1 tablespoon sumac, 1 tablespoon cumin, and 2 teaspoon of the spice mixture. Cook over medium-low heat, stirring occasionally, adding a little bit of water (2tbsp or so at a time) as needed, until the onions have softened and cooked completely (about 30 to 40 minutes). Remove from heat.
Check on the chicken, and if ready, remove from the oven. Pour any roasting pan juices into the caramelized onions. Cover chicken loosely with aluminum foil for about 15 minutes, while you assemble the flatbreads.
Assemble Musakhan Flatbreads. Turn on your broiler. To assemble flatbreads, dip the edges of each bread in the oil on the surface of the onion mixture. Arrange flatbreads on a large baking sheet (you may do a couple flatbreads at a time). Spread enough of the caramelized onion mixture on the surface of each flatbread, leaving a small border around the edge (like pizza). Add a generous sprinkle of sumac. Add toasted pine nuts. Place under the broiler briefly (2 to 4 mins), watching carefully, until edges and onion mixture are nicely browned.
To Serve Musakhan. When flatbreads are ready, top each with a chicken portion.

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Beryl Shereshewsky
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PO Box 1742
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