Cooking with Bibi Aysha
Date: Thursday, 12 September 2024
Topic: A taste of Palestine
Recipe of the week: Mussakhan (roasted chicken with onion, olive oil & spices)
Serves 8 adults
INGREDIENTS:
Spice Mix:
-6 tsp sumac
-3 tsp paprika powder
-2 & half tsp salt
-2 tsp black pepper powder
-1 & half tsp cumin powder
-1 & half tsp coriander powder
-half tsp cinnamon powder
-half tsp cardomom powder
Other ingredients:
-2kg chicken thighs with legs, bone in a preferably with skin
-1half cup olive oil
-1 kg onions
-4 or 5 round Arabic flatbread or chapati
For garnish:
-2 tblsp pinenuts
-handful of fresh parsley, chopped
-2 tsp sumac
METHOD:
1. Preheat oven to 180°Celsius
2. In a bowl, mix together all the spices and salt.
3. Dice the onions.
4. Use a sharp knife to make slits into the thick part of each chicken thigh.
5. Coat each chicken piece lightly with some of the olive oil.
6. Sprinkle half of the prepared spice mix over the chicken pieces, then rub thoroughly all over.
7. Arrange the chicken pieces on a greased baking tray and place them in the preheated oven for 1 hour. Flip the chicken over halfway through the cooking process.
8. While the chicken is in the oven, take a deep, non-stick frying pan and add the olive oil, onions & remaining spice mix together and saute over medium heat.
9. Once the chicken & onion mix are cooked, assemble the dish in the following manner: Cut each round flatbread into 8 triangles like a pizza. Then arrange on a large flat tray. Spread the onion mixture over the flatbread. Then, arrange the roasted chicken pieces on top and finally garnish with pinenuts toasted until golden brown in olive oil. Sprinkle the parsley & sumac last and ENJOY!
