Authentic Palestinian musakhan chicken with a detailed, traditional recipe just as Palestinian women make it. Olive oil gives the chicken an extra touch in both browning and flavor, and don’t forget to be generous with the sumac

Ingredients:

Chicken pieces Plenty of red onions, at least 1 kilo Taboon bread or shrak bread Chicken seasoning, a pinch - optional Black pepper, a pinch Cinnamon, a pinch Onion powder, a pinch Seven-spice, a small pinch Lemon powder, i.e. loomi, a pinch Sumac, plenty Pomegranate molasses Olive oil Fried nuts Parsley for garnish

Method:

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.

Authentic musakhan chicken recipe from a friend of the Shou Tabkhin Al-Youm site

Suheir Marji

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

For more delicious chicken recipes, try Oven-Roasted Chicken with Sumac

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Authentic Palestinian Musakhan Chicken

Prep checklist

Cooking notes