Best 3 Musakhan Baked Chicken Over Bread Recipes
Musakhan baked chicken over bread is a traditional Palestinian dish that combines succulent chicken, crispy flatbreads, and a savory blend of spices. It is a popular dish served at special occasions and gatherings, and its unique flavors and textures are sure to delight the taste buds of food enthusiasts from all walks of life. The dish is characterized by its tender chicken marinated in a mixture of flavorful spices, which is then roasted until crispy and golden brown. This delectable chicken is then placed on a bed of freshly baked flatbread that has been infused with aromatic thyme and sesame seeds. The combination of the crispy chicken, soft bread, and aromatic spices creates an unforgettable culinary experience that is sure to leave a lasting impression.
Let's cook with our recipes!
MUSSAKHAN (BAKED CHICKEN ON BREAD) MIDDLE EAST, PALESTINE
I absolutely LOVE this dish. It can be used a side dish to a bigger meal, or a meal all in its own. Normally it is made with freshly baked Arabic Bread, but I have tried it with pita bread, since not everyone has time to make fresh bread, and it still came out great! Depending on the size of your bread would depend on how many pieces you would need. Enjoy!
Provided by Palis Favorites
Categories < 4 Hours
Time 1h35m
Yield 4-6 pieces, 4-6 serving(s)
Number Of Ingredients 11
Steps:
- Wash cut pieces of chicken, and place in a large pot and cover with water. Add salt and let boil. Remove froth from the top of pot and let the chicken boil until cooked.
- Mix the onions with the salt and 2 tbsp sumac, and saute in olive oil until tender.
- When chicken is done, remove from broth and rub with salt, 1 tbsp of sumac, and lemon juice, and brush with olive oil. Set aside the broth to cool.
- Place the pieces of arabic or pita bread in a baking pan, and pour some of the chicken broth you just made on top of the bread (you want to soak the bread in the broth). Turn the bread over to make sure both sides are covered. **Make sure the broth is cooled off completely, otherwise you will end up with soggy bread that you cannot pick up!
- Place the sauted onions with the olive oil on top of each piece of bread (depending on how big your piece of bread is will depend on how much onions you will put on each piece, but normally its about 1/2 cup for bigger pieces of bread and 1/3 cup for smaller pieces). Spread the onions out to cover the top of the bread.
- Place 1-2 pieces of chicken (depending on how big ur bread is) on top of the sauted onions.
- Bake at 400 degrees for 20 minutes, or until the chicken is browned.
- Garnish with the sauted pine nuts.
Nutrition Facts : Calories 1598.6, Fat 119.1, SaturatedFat 31.9, Cholesterol 487.6, Sodium 1039, Carbohydrate 11.2, Fiber 2.5, Sugar 3.4, Protein 116.1
MUSAKHAN (BAKED CHICKEN OVER BREAD)
Make and share this Musakhan (Baked Chicken over Bread) recipe from Food.com.
Provided by FDADELKARIM
Categories One Dish Meal
Time 1h25m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Rinse the chicken pieces and pat dry. Trim off excess fat.
- Combine the spices for the marinade. Set aside 2 teaspoons and mix the rest with the lemon juice. Rub into the chicken and marinate in the refrigerator for up to 1 day.
- Preheat the oven to 400 degrees. Set the chicken out of the fridge & let it come to room temperature.
- Place the onions in a large skillet along with 1 1/2 tablespoons of the olive oil, 1/4 cup of chicken stock, reserved spices. Cover and cook on low for 20 minutes.
- Place the chicken, upside down, on a nonstick baking pan. Spread the onions over the chicken; cover with foil and bake 30 minutes.
- Lightly brush a large ovenproof dish with the remaining oil. Scatter the torn bread along the bottom. Sprinkle the remaining chicken stock over the bread.
- Carefully flip the chicken & onion onto the bread so that it is right side up. Return to the oven and bake 20 minutes,uncovered, until tender and the skin is crispy brown. Top with the pine nuts, if using.
Nutrition Facts : Calories 594.3, Fat 42.2, SaturatedFat 11.1, Cholesterol 174.3, Sodium 539.3, Carbohydrate 6.6, Fiber 0.8, Sugar 2.9, Protein 44.8
MUSSAKHAN (ROAST CHICKEN WITH SUMAC AND RED ONIONS)
Among Palestinians, mussakhan is a beloved roast chicken dish, at once energetic and comforting. In this recipe, adapted from Yasmin Khan's "Zaitoun: Recipes From the Palestinian Kitchen," you'll rub chicken thighs and drumsticks with spices, painting the skin a sumac-stained fuchsia. Marinate the meat with red onion for a few hours before roasting them in the oven, where the onions caramelize and absorb the chicken's fragrant juices. It's an ideal dish to share, one torn apart with your hands and topped with fried pine nuts, parsley and a generous dusting of sumac. Ms. Khan serves the chicken on toasted naan or taboon bread, which soak up the juices, but it's equally appealing alongside a salad or over a bed of rice.
Provided by Mayukh Sen
Categories dinner, poultry, main course
Time 4h
Yield 4 servings
Number Of Ingredients 13
Steps:
- Slash the flesh of each piece of chicken diagonally a few times, around 3/4 inch apart, and then place the meat in a large bowl or plastic container. Add the lemon juice; 3 tablespoons olive oil; 1 1/2 tablespoons sumac; the garlic, cumin, allspice and cinnamon; and 1 1/2 teaspoons salt and 1/4 teaspoon pepper. Rub the mixture into the meat. Add the red onion and toss to coat. Cover and transfer to the refrigerator to marinate, 1 to 3 hours.
- When you are ready to cook the chicken, heat the oven to 375 degrees. Transfer the meat, onion slices and any juices to a baking sheet and roast until the juices run clear when the chicken pieces are pierced at their thickest part, about 40 minutes. Once the chicken is cooked, cover the baking sheet tightly in foil and set aside while you prepare the toppings.
- In a small skillet, cook the pine nuts in the remaining 1 tablespoon olive oil over low heat, stirring occasionally, until golden brown, about 2 minutes, then transfer to a paper towel to drain.
- To serve, heat the naan or taboon bread in the oven until toasted and warmed and transfer to a platter. Arrange the chicken and red onion on top. Finish with a smattering of pine nuts, sumac and chopped parsley. Drizzle any remaining roasting juices so they soak into the bread, then drizzle with a little more olive oil.
Nutrition Facts : @context http, Calories 572, UnsaturatedFat 27 grams, Carbohydrate 14 grams, Fat 38 grams, Fiber 3 grams, Protein 43 grams, SaturatedFat 8 grams, Sodium 887 milligrams, Sugar 5 grams, TransFat 0 grams
Tips:
- To achieve a crispy bread layer, use a combination of olive oil and butter to brush on the bread. This will help create a golden crust.
- For a more flavorful chicken, marinate it in a mixture of yogurt, olive oil, lemon juice, and spices for at least 30 minutes before cooking.
- To ensure the chicken is cooked evenly, use a meat thermometer to check that it has reached an internal temperature of 165°F (74°C).
- If you don't have sumac, you can substitute it with a mixture of lemon zest and paprika.
- Serve Musakhan with a side of pickled turnips, yogurt sauce, and a sprinkle of fresh herbs for a delicious and authentic meal.
Conclusion:
Musakhan is a delightful and iconic dish from Palestinian cuisine that combines tender chicken, aromatic spices, and crispy bread into a flavorful and satisfying meal. Whether you're a seasoned cook or a beginner in the kitchen, this recipe provides a detailed guide to help you create an authentic Musakhan dish that will impress your family and friends. With its vibrant flavors and beautiful presentation, Musakhan is a dish that is sure to become a favorite in your culinary repertoire. So gather your ingredients, follow the step-by-step instructions, and embark on a culinary journey to savor the taste of Palestine.
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
