المسخن الفلسطيني

Cut the chicken into halves or quarters depending on its size. Wash the chicken well and dry it using kitchen paper. Step 2: Prepare the onions Cut 5 kilograms of onions into small to medium-sized cubes.

In a bowl, mix half a teaspoon of black pepper, cumin, turmeric, cardamom, and one tablespoon of salt and sugar. Then, rub the onions with the spices you prepared earlier. Next, add 4 cups of olive oil to the onions.

Heat the onions and olive oil, stirring continuously until the onions start to soften. Then, add the chicken pieces to the onion and olive oil mixture. It’s best to cook the chicken in batches depending on the size of the pot. Each batch of chicken needs about 15 minutes in the oil and onions.

Once the chicken is slightly cooked, transfer it to a baking dish. Season the chicken with the spices: one teaspoon of black pepper, paprika, cardamom, ginger powder, seven spices, garlic powder, and salt. Then, drizzle two tablespoons of the oil used for cooking the onions over the chicken. Add one cup of water to the bottom of the baking dish.

Place the chicken in a preheated oven at 170°C (380°F) for one and a half to two hours, depending on the size of the chicken. Meanwhile, continue cooking the onions over low heat for about another hour until they are fully cooked. Adjust the saltiness of the onions to taste. You can add a squeeze of lemon to reduce the impact of the onions and oil on the stomach.

Preparing the Bread: Dip the edges of the taboon bread in the olive oil used for cooking the onions. Add a layer of the cooked onions on top of each piece of bread and sprinkle with sumac. Place each piece in the oven until the edges of the bread are golden brown. Garnish with toasted almonds or pine nuts on top.

Musakhan is served with yogurt. Enjoy!