Musakhan is the national dish of Palestine, comprised of chicken broth soaked flatbread pieces that serve as a base for succulent pieces of chicken as well as plenty of sumac and toasted pine nuts. Here I borrow the flavor profile form the West Bank, transferring it to the Western favorite bread pudding. Since Thanksgiving is upon us, the presented flavor profile could be an inspiration for a twist on the stuffing or dressing on your table.
Ingredients:
3.3 Pounds (~1.5 kg) chicken leg
quarters, skins removed*
1 Pound (~450 gr or 2 medium) yellow
onions, thinly sliced
2 TBSP vegetable oil
1 TBSP garlic, crushed
¼ TSP cinnamon
¼ TSP allspice
¼ TSP cardamom powder
1 TSP dried mint
2 TBSP sumac
1 TBSP Urfa pepper (or dark chili
powder of choice)
2 cups of water
1 Pound (~450 gr) sourdough bread**,
torn to pieces
To garnish:
1 Ounce (~28 gr) pine nuts
1 small bunch of parsley
1 small red onion, finely chopped
Notes:
* Leave the skins on and your dish will be too greasy.
**Day-old bread, if not better, also
works.
Lightly caramelize the onion in the oil over medium heat (this should take at least 5 to 10 minutes for the sweet and Umami flavors to develope). Add the garlic, spices, sumac, pepper, and the mint. Add the water and bring to a boil. Add the chicken and without reducing the heat (from medium) let the chicken partially cook and the broth reduce to half. The purpose of the two-stage cooking of the chicken is to infuse the broth with chicken flavor.
Tear the bread into chunks and arrange them in between the chicken pieces. Bake, uncovered, in the preheated 375F (~190C) oven for 30 to 40 minutes.
Garnish with pinenuts, chopped parsley, and sliced onions.
Comments