Musakhan (Palestine)
My series has always been about celebrating global dishes and the stories behind them. As someone deeply committed to preserving and honouring all cultures, I believe it is crucial to speak out. My heart aches for all the lives lost, and I cannot accept the suffering inflicted upon the Palestinian people. I have chosen not to remain passive. We should all strive for peace, and with the platform I have, I am compelled to amplify Palestinian voices. The reports of devastation in Gaza have profoundly moved me. For this video, I have invited Jenan Matari to share insights on how we can contribute to making a difference.
Musakhan holds deep cultural significance in Palestine, often considered the country’s national dish. Traditionally, Musakhan is prepared during the olive harvest season, as it highlights fresh, locally-produced olive oil, a staple in Palestinian cuisine.
Taboon Bread
- 4 cups bread flour
- 2 1/4 tsp active yeast
- 1 Tbsp salt
- 2 Tbsp extra virgin olive oil
- 1 3/4 cup lukewarm water
Ingredients
- 1 Whole Chicken
- 1 onion for the chicken
- 3-4 Large Onions (Star of the dish)
- ½ teaspoon cinnamon
- 1 teaspoon cardamom
- 1 tablespoon allspice
- 1 tablespoon cumin
- 1 teaspoon salt
- 1 teaspoon black pepper
Garnish
- Pine Nuts
- Olive Oil
Step 1: Taboon Bread
Mix all the ingredients together thoroughly, then cover the mixture and leave it to rest until it has doubled in size (at least 1 hour).
Step 2
Lightly dust your work surface with flour, and gently knead the dough about 5-6 times.
Step 3
Divide the dough into 6 equal sections. Begin flattening each piece by gently pressing your fingertips into the dough.
Step 4
Bake the dough spheres at 200°C (400°F) for 5-7 minutes, flipping them halfway through to ensure even cooking on both sides.
Step 5: Chicken
Using a whole chicken broken down into separate parts (two breasts and two thighs), start by sautéing roughly chopped onions in olive oil in a large pot for flavour (the onions will not be part of the final dish). Season with ½ teaspoon cinnamon, 1 teaspoon cardamom, 1 tablespoon allspice, 1 tablespoon cumin, 1 teaspoon salt, and 1 teaspoon black pepper.
Step 6
Once the onions become translucent, push them to the side of the pot and add the chicken, skin-side down. Let it cook for 3-4 minutes on each side. After both sides have been seared, combine the chicken and onions, cover the pot, and let them cook on medium to low heat for about 10 minutes.
Step 7
After that, uncover the pot and pour in boiling water, enough to cover the chicken and onions. Allow it to cook/boil for another 10 minutes.
Step 8: Onions (Star of the dish)
Dice 3-4 large onions into small pieces.
Step 9
In a medium-sized pot, gently heat 1 cup of high-quality extra virgin olive oil (Palestinian is recommended, though it can be costly and hard to find; a good dark Italian or Greek variety will work just as well!). You don’t want the oil to boil; we’re aiming to confit the onions.
Step 10
Once the olive oil is warmed, add the diced onions, along with a teaspoon of salt and pepper, and allow them to simmer until translucent, which should take around 10 minutes.
Step 11
After the onions are translucent, stir in ½ cup of sumac and continue simmering for another 10 minutes.
Step 12: Baking and Plating
In an ovenproof baking dish, line the bottom with your flatbread. Ladle a bit of the broth from your pot of chicken over the flatbread to lightly moisten it (don’t worry, it won’t become soggy!).
Step 13
Generously spread a thick layer of your sumac onions over the flatbread.
Step 14
Place the large chicken pieces on top of the onions and flatbread, then drizzle some of the sumac and onion-infused oil over the chicken.
Bake uncovered at 180°C (350°F) for 10 minutes. The chicken should turn golden brown and slightly crispy, and the flatbread will crisp up as well.
Step 15: Garnish
Lightly toast the pine nuts in a pan with olive oil until golden. Drain the excess oil, then evenly sprinkle the pine nuts over the dish. Finish with a generous scattering of freshly chopped parsley on top.
