Authentic Palestinian Musakhan Chicken

Slice the onions into wedges or finely chop them, then sauté in olive oil with a small pinch of salt and 1 tablespoon sumac.

Wash the chicken and drain it well. Fry it in a good amount of very hot oil over high heat until browned on the outside.

Add the spices over the chicken and stir, then add a little water and reduce the heat to medium. Leave for 10 minutes.

Lift out the chicken and place it over the onions, then add a little water and pomegranate molasses. Cover the pot and leave over medium heat until the chicken is fully cooked, turning it from time to time and adding only a very small amount of hot water as needed so the chicken does not stick to the pot.

Once the chicken is fully cooked, remove it from the pot and set aside. Add 1/2 cup water to the onions and let them simmer together for 5 minutes, then remove from the heat.

Dip each loaf in the onion liquid and spread it out in a baking tray, then distribute some of the onions on top with a sprinkle of sumac. Repeat the process, stacking the loaves on top of one another until all the bread is used.

When you reach the last loaf, spread the remaining onions over the top with a generous sprinkle of sumac, then arrange the chicken on top.

Wrap the tray tightly with aluminum foil and place it in a preheated oven for 10 minutes.

Remove the foil from the top after 10 minutes and brown the chicken again for up to 10 minutes.

Take the musakhan chicken out of the oven, sprinkle the dish with fried pine nuts, almonds, and cashews, garnish with finely chopped parsley, and serve.

Also from Palestinian cuisine recipes, here is Jerusalem-style Palestinian hummus with tahini