このレシピをあなたの言語に翻訳しています...ページは自動的に更新されます。

Musakhan

Name: Musakhan
Prep time: PT30 minutes
Cook time: PT1 hour 30 minutes
Total time: PT2 hours
Yield: 6
Cuisine: Palestine
Ingredients: 1 undefined Whole chicken (about 1.5-1.8 kg, quartered into 4 pieces); 1 kg Yellow or red onions (thinly sliced into half-moons); 4 tbsp Sumac (plus more for garnish); 180 ml Extra virgin olive oil (divided, good quality is essential); 60 g Pine nuts (for toasting); 4 pieces Taboon bread (or other large, flatbread like lavash or saj); 1 tsp Allspice (ground); to taste undefined Salt; to taste undefined Black pepper (freshly ground)

Palestinian national dish - tender roasted chicken layered with deeply caramelized onions, fragrant sumac, and spices, served atop warm taboon bread. A truly iconic and flavorful experience.

準備時間30 minutes

調理時間1 hour 30 minutes

合計時間2 hours

分量6

難易度Medium

2件の編集· Feb 8

あなたのバージョンを作る

🧂 材料

1 Whole chicken(about 1.5-1.8 kg, quartered into 4 pieces)
1 kg Yellow or red onions(thinly sliced into half-moons)
4 tbsp Sumac(plus more for garnish)
180 ml Extra virgin olive oil(divided, good quality is essential)
60 g Pine nuts(for toasting)
4 pieces Taboon bread(or other large, flatbread like lavash or saj)
1 tsp Allspice(ground)
to taste Salt
to taste Black pepper(freshly ground)

👨‍🍳 作り方

1
Prepare the onions: In a large, heavy-bottomed pot or Dutch oven, combine the sliced onions with about 120 ml of the olive oil and a generous pinch of salt. Cook over medium-low heat, stirring occasionally, for 45-60 minutes, or until the onions are deeply golden brown, soft, and very sweet. They should be meltingly tender, not burnt. If they start to stick, add a tablespoon of water at a time. Once caramelized, stir in 2 tablespoons of sumac and set aside.
⏱️ 45-60 minutes
2
Season and roast the chicken: Preheat your oven to 200°C (400°F). In a bowl, toss the chicken pieces with the remaining 60 ml of olive oil, the ground allspice, the remaining 2 tablespoons of sumac, salt, and freshly ground black pepper. Ensure the chicken is evenly coated. Place the chicken pieces on a baking sheet or in a roasting pan. Roast for 45-55 minutes, or until the chicken is cooked through, golden brown, and the juices run clear when pierced with a fork. The internal temperature should reach 75°C (165°F).
⏱️ 45-55 minutes
3
Toast the pine nuts: While the chicken is roasting, place the pine nuts in a small dry skillet over medium-low heat. Toast, stirring frequently, until golden brown and fragrant, about 3-5 minutes. Watch carefully as they can burn quickly. Remove from the skillet immediately and set aside.
⏱️ 5 minutes
4
Assemble and bake the bread: Reduce the oven temperature to 180°C (350°F). Lightly brush the taboon bread pieces with a little olive oil. Spread a generous layer of the caramelized onion mixture evenly over each piece of bread, leaving a small border. Place the roasted chicken pieces on top of the onions. Bake for another 10-15 minutes, or until the bread is lightly crisped and warmed through, and the chicken is heated through.
⏱️ 10-15 minutes
5
Garnish and serve: Remove the musakhan from the oven. Sprinkle generously with the toasted pine nuts and a little extra sumac, if desired. Serve immediately while hot. Traditionally, Musakhan is eaten with the hands, using the bread to scoop up the chicken and onions.

調理履歴を記録する

💡 プロのコツ

✓Using high-quality extra virgin olive oil is crucial for the authentic flavor of Musakhan.
✓Ensure your sumac is fresh and vibrant for the best tangy flavor. Older sumac can lose its potency.
✓Don't rush the caramelization of the onions; this slow process is key to their sweetness and depth of flavor.
✓Taboon bread is traditional, but other large, thin flatbreads like lavash or saj can be substituted.
✓Musakhan is best enjoyed immediately after assembly, as the bread can become soggy if left too long.

✨ アレンジアイデア

このレシピを独自にアレンジするためのヒント

For a richer flavor, use chicken thighs instead of a whole chicken.
A vegetarian version can be made using roasted cauliflower florets instead of chicken, tossed with the same spices.
Some recipes include a pinch of cinnamon or cardamom with the allspice for added complexity.