Musakhan

Ingredients

• Chicken pieces
• 6 cloves garlic, mashed
• 1 tablespoon salt
• 1 teaspoon black pepper
• 1 teaspoon ground cinnamon
• 2 teaspoons sumac
• Olive oil
• Juice of 1 lemon
• 1 teaspoon paprika or sweet red pepper
• Arabic bread
• 4 dry onions, chopped
• Fried pine nuts
• 2 cups chicken stock

Method

1. Wash the chicken pieces well, then coat them with olive oil, crushed garlic, and the various spices.
2. Place the chicken in the refrigerator (not the freezer) for about 4 hours to absorb the flavors of the marinade.
   Timers: 240 min
3. After the required time, remove the chicken from the fridge and roast it in a preheated oven until cooked through and well browned, then set aside.
4. In a wide skillet, fry the thinly sliced dried onions until they soften; cover the pan and let the onions cook over low heat. Add the sumac, lemon juice, salt, and pine nuts to the onions.
5. Remove the onions from the heat and set them aside to cool. Strain the onions from the oil but keep the oil aside.
6. Combine the onion-frying oil with the chicken stock in a large glass dish; dip the bread in the mixture of stock and oil, then place the bread on a baking tray to roast in the oven.
7. Spread the fried onions over the bread, then top with the chicken, and put the tray in the oven.
8. Remove the tray from the oven and garnish the musakhan with fried pine nuts.