Musakhan Baked Chicken Over Bread Recipes

MUSSAKHAN (BAKED CHICKEN ON BREAD) MIDDLE EAST, PALESTINE

Steps:

• Wash cut pieces of chicken, and place in a large pot and cover with water. Add salt and let boil. Remove froth from the top of pot and let the chicken boil until cooked.
• Mix the onions with the salt and 2 tbsp sumac, and saute in olive oil until tender.
• When chicken is done, remove from broth and rub with salt, 1 tbsp of sumac, and lemon juice, and brush with olive oil. Set aside the broth to cool.
• Place the pieces of arabic or pita bread in a baking pan, and pour some of the chicken broth you just made on top of the bread (you want to soak the bread in the broth). Turn the bread over to make sure both sides are covered. **Make sure the broth is cooled off completely, otherwise you will end up with soggy bread that you cannot pick up!
• Place the sauted onions with the olive oil on top of each piece of bread (depending on how big your piece of bread is will depend on how much onions you will put on each piece, but normally its about 1/2 cup for bigger pieces of bread and 1/3 cup for smaller pieces). Spread the onions out to cover the top of the bread.
• Place 1-2 pieces of chicken (depending on how big ur bread is) on top of the sauted onions.
• Bake at 400 degrees for 20 minutes, or until the chicken is browned.
• Garnish with the sauted pine nuts.

MUSAKHAN (BAKED CHICKEN OVER BREAD)

Steps:

• Rinse the chicken pieces and pat dry. Trim off excess fat.
• Combine the spices for the marinade. Set aside 2 teaspoons and mix the rest with the lemon juice. Rub into the chicken and marinate in the refrigerator for up to 1 day.
• Preheat the oven to 400 degrees. Set the chicken out of the fridge & let it come to room temperature.
• Place the onions in a large skillet along with 1 1/2 tablespoons of the olive oil, 1/4 cup of chicken stock, reserved spices. Cover and cook on low for 20 minutes.
• Place the chicken, upside down, on a nonstick baking pan. Spread the onions over the chicken; cover with foil and bake 30 minutes.
• Lightly brush a large ovenproof dish with the remaining oil. Scatter the torn bread along the bottom. Sprinkle the remaining chicken stock over the bread.
• Carefully flip the chicken & onion onto the bread so that it is right side up. Return to the oven and bake 20 minutes,uncovered, until tender and the skin is crispy brown. Top with the pine nuts, if using.

MUSSAKHAN (ROAST CHICKEN WITH SUMAC AND RED ONIONS)

Steps:

• Slash the flesh of each piece of chicken diagonally a few times, around 3/4 inch apart, and then place the meat in a large bowl or plastic container. Add the lemon juice; 3 tablespoons olive oil; 1 1/2 tablespoons sumac; the garlic, cumin, allspice and cinnamon; and 1 1/2 teaspoons salt and 1/4 teaspoon pepper. Rub the mixture into the meat. Add the red onion and toss to coat. Cover and transfer to the refrigerator to marinate, 1 to 3 hours.
• When you are ready to cook the chicken, heat the oven to 375 degrees. Transfer the meat, onion slices and any juices to a baking sheet and roast until the juices run clear when the chicken pieces are pierced at their thickest part, about 40 minutes. Once the chicken is cooked, cover the baking sheet tightly in foil and set aside while you prepare the toppings.
• In a small skillet, cook the pine nuts in the remaining 1 tablespoon olive oil over low heat, stirring occasionally, until golden brown, about 2 minutes, then transfer to a paper towel to drain.
• To serve, heat the naan or taboon bread in the oven until toasted and warmed and transfer to a platter. Arrange the chicken and red onion on top. Finish with a smattering of pine nuts, sumac and chopped parsley. Drizzle any remaining roasting juices so they soak into the bread, then drizzle with a little more olive oil.