Msakhan – Palestine’s National Dish Recipe

Recipe Credits : @mxriyum on instagram and tiktok

Ingredients

Boiling your chicken:

• 6 – 8 chicken leg quarters
• 1 small diced onion
• 1/2 tbsp salt
• 2 bay leaves

Chicken seasoning:

• Adobo
• Paprika
• Sumac

Caramelized onions:

• 6 large red chopped onions
• 2 cups Olive oil
• 5 tbsp Sumac
• 1/2 – 1 tbsp Black Pepper

Instructions

Boiling your chicken:

1. Add cleaned chicken legs into a large pot, bring to a boil.
2. Before it boils, skim the top of the water to get rid of foam that will form.
3. Once clear, add your onion, bay leaves, and salt. Cover the pot and let boil for 30 minutes.
4. While chicken boils, make your caramelized onions.

Caramelized onions:

1. Add 6 chopped onions as well as your 2 cups of olive oil in a large saucepan. Saute on medium-high heat.
2. Once the onions are soft, add in your sumac, black pepper, and salt.
3. Continue to cook onions on medium heat for 30-45 minutes.
4. Back to the chicken.

Bake your chicken:

1. Add chicken to a baking tray once finished. Season the chicken with your sumac, adobo, and paprika.
2. Add some leftover chicken broth from the bottom of your tray and bake in the oven on the highest temperature for 15 minutes, uncovered.

Assemble:

1. Take your flat bread and brush a layer of chicken broth and olive oil on all sides.
2. Now, drain your onions with a strainer, and add a layer of the strained onions onto your flat bread.
3. Repeat this 4 times while staking the bread as you continue. 
4. Then, add your baked chicken on the top after the strained onions from the 4th layer.
5. Put it under the broiler for a couple of minutes. Do this until the edges are crisped to your liking.
6. Top your Msakhan with freshly chopped parsley and toasted pine nuts.
7. Cut into slices and enjoy!

Prep Time: 45 mins