Musakhan is a classic Palestinian chicken dish, with a wonderful combination of tart sumac and gently sweet onions. This sumac chicken is easy to prepare, comforting and delicious!
INGREDIENTS serves 2 Generously
2 medium onions ( about 300g) sliced roughly
4 tablespoons Olive oil
4 teaspoons Sumac add more to taste
2 teaspoons ground cinnamon
1 teaspoon Allspice
5 cardamon pods cracked
4 boneless , skinless chicken thighs
4 large wraps
50g pine nuts toasted
Salt and black pepper
METHOD
Place 2 tablespoon olive oil into a large frying pan, add the onions and saute the over a low heat with a lid on.
Stir often, then add 2 teaspoons Sumac,1 teaspoon cinnamon, half a teaspoon Allspice, and salt and pepper.
Cover and cook over a very low heat for about an hour, until they become quite caramelized..
In another pan heat the remaining 2 tablespoons of oil and add 2 teaspoons Sumac, 1 teaspoon cinnamon, and half teaspoon of allspice, and the cardamom. Open out the chicken thighs and add them to the pan, turning them so they are coated in the oil and spices. Add salt and pepper.
Cook over a low heat for 15 minutes turning now and then, until cooked through.
Cut the chicken into chunks and mix with the onions. Re heat if necessary.
Place the mix onto a large platter sprinkle over the pine nuts, and serve with a basket of wraps on the side.
Along side minted Greek yogurt and a tomato and cucumber salad.
Stand back and let people help them selves
Original Recipe Claudia Roden “MED”
Leave a Comment