Musakhan (Palestinian Sumac chicken with sauteed onions)

Musakhan (Palestinian Sumac chicken with sauteed onions)

Musakhan is one of the most popular and traditional Palestinian recipes. It is usually prepared during the olive oil pressing season to celebrate freshly pressed oil but you can see it on the menu all year round in family gatherings and parties. Musakhan is all about fresh, simple ingredients allowed to shine. Good olive oil, tangy sumac,a hint of spices, onions caramelized to the point of being sweet and tender, perfectly roasted chicken and fresh bread. Simple yet you have to taste it to see how a dish can be much more than the sum of its parts.

Sumac is one of the main players in Musakhan, it is a spice that comes from the berries of the Rhus shrubs. The berries are dried and then ground to give a purplish deep red powder that is sour, slightly fruity and astringent. It is used in the middle eastern cuisine to add a sour, lemony taste to chicken, salads and salad dressings. It is also used as a garnish for different dips and salads. The amount I am using here is my personal preference, you can use more sumac or less, it is really up to your taste

Taboon bread another key player here, is a traditional bread that is usually baked in a very hot oven lined with small round smooth stones. The stones give the bread its dimpled appearance. If you can’t find taboon bread you can replace it with any flat bread you like, just make sure it is not too thin because it needs to withstand holding the onions and chicken

Musakhan

This recipe was requested by my best friend, I am sorry Rasha it took me so long to post, I hope you will enjoy it

To make 2 medium loaves (4 servings)

Ingredients

  • 1 kg onions peeled and chopped
  • 2 cups olive oil
  • 2 tablespoons Sumac
  • 1/4 teaspoon cardamom
  • 1/4 teaspoon black pepper
  • 1/4 teaspoon cardamom
  • 1/4 teaspoon black pepper
  • 2 loaves taboon bread
  • 1 tablespoon sumac
Read the whole recipe on Chef in disguise