Musakhan Baked Chicken Over Bread Recipes

MUSAKHAN

Steps:

• Cut the onions small.
• cover with olive oil and cook over medium heat until onions are tender but not overcooked.
• add 1tsp salt and leave aside.
• cut the chicken into four pieces each,clean with lemon,cover with 1 tsp salt , the spices spices and 2 Tbl olive oil ,cover with foil paper and place in the oven to cook.
• spread around 2 tsp of the onion mix on each pita bread making sure its covered with onions.
• spread 1 tsp sumac over each bread.
• place in a round plate.
• place 2 chicken pieces on top.
• cover with the remaining olive oil and onions mix.
• spread fried almonds or pine nuts on top.
• Eat with plain greek yogurt.

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 (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.