Msakhan
HB-9301 · Hand-built original · Palestinian
Palestinian sumac chicken served over stacked flatbreads layered with olive-oil onions and sumac, broiled until the bread edges crisp.
PalestinianMain course1 hr 30 minServes 8528 kcalDairy-freeEgg-freeDiabetic
Main ingredient: chicken
Pairs well with: roasted potatoes, rice pilaf, green beans, caesar salad, garlic bread
Servings:8quantities adjust to match
Ingredients
- 6-8 Chicken leg quarters (you can of-course make as much as you'd like)
- 1 small Onion, diced
- 2 Bay leaves
- 1/2 tbsp Salt
- Adobo, according to taste
- Paprika, according to taste
- Sumac, according to taste
- 6 large Red onions, chopped (6 large onions, is enough for 4 medium sized flatbreads)
- 2 cups High quality olive oil
- 5 tbsp Sumac
- 1 tbsp salt
- 1/2 - 1 tbsp Black pepper (taste to preference )
- Flatbread, according to taste
Method
- Put the cleaned chicken leg quarters in a large pot with water and bring them to a boil, skimming the foam off the top until the water runs clear. Add the diced onion, bay leaves and salt, cover the pot, and boil for 30 minutes. Keep the broth the chicken makes.
- Meanwhile, put the 6 chopped red onions in a large saucepan with the olive oil and sauté over medium to high heat. Once the onions are nice and soft, add the sumac, salt and black pepper, and keep cooking for 30 to 45 minutes. Cover the onions and set them aside.
- Put the boiled chicken on a baking tray and season it with the adobo, paprika and sumac. Spoon some of the reserved chicken broth into the bottom of the tray to keep the chicken juicy, and bake it uncovered at the highest temperature your oven goes to for 15 minutes.
- To assemble, brush a flatbread on both sides with the chicken broth, then rub olive oil on both sides as well; the oil strained from the onions works here instead of fresh oil. Drain the onions and spread a generous layer over the bread, with a light extra dusting of sumac if you like.
- Repeat the bread, broth, oil and onion layers four times, stacking the breads as you go. On the fourth layer, set the baked chicken on top of the onions.
- Put the tray under the broiler for a few minutes, until the edges of the bread are crisp to your liking. Finish the msakhan with freshly chopped parsley and toasted pine nuts, cut it into pizza-like slices, and serve.
Prep: 45 min · Cook: 45 min · Total: 90 min
Nutrition (per serving, where published)
528 kcalCalories
0.9 gProtein
9.5 gCarbs
54.1 gFat
3.7 gSaturates
2 gFibre
0.6 gSugars
1273 mgSodium
0 mgCholesterol
183 mgPotassium
18 mgCalcium
0.2 mgIron
1 servingServing
Estimated from USDA FoodData Central ingredient data