Embark on a culinary journey to the heart of the Middle East with our authentic Palestinian chicken recipes. These dishes, passed down through generations, capture the vibrant flavors and culinary heritage of Palestine. From the aromatic and succulent chicken makloubeh to the hearty and comforting chicken musakhan, each recipe promises a unique taste experience.
Dive into the delightful chicken makloubeh, a majestic dish that combines tender chicken, fragrant rice, and a medley of roasted vegetables. Every bite offers a harmonious blend of flavors, textures, and colors.
Explore the rustic charm of chicken musakhan, a beloved Palestinian dish that showcases succulent chicken nestled upon a bed of caramelized onions and sumac-spiced flatbread. The result is a symphony of flavors that will tantalize your taste buds.
Indulge in the classic chicken shawarma, where marinated chicken is slow-roasted on a vertical spit, resulting in tender and juicy meat that's perfect for wraps or plates.
Discover the irresistible chicken fatteh, a layered dish that combines crispy pita bread, tender chicken, creamy yogurt, and a nutty sauce. Each spoonful is a celebration of contrasting textures and flavors.
Lastly, savor the unique flavors of chicken tabbouleh, a refreshing salad that combines tender chicken, bulgur wheat, fresh herbs, and a tangy dressing. It's a delightful interplay of flavors and textures that will leave you craving more.
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
PALESTINIAN CHICKEN
From Steven Raichlen (The Barbecue Bible). Although I think the bone and skin add much to the flavor of grilled chicken, I used boneless, skinless breasts as that is what I had on hand and ordinarily use. I sliced them, and served wrapped in warm, homemade pita bread. Delicious! If you use boneless, skinless breasts, the cooking time will be less than stated. Prep time includes time to marinate.
Provided by GaylaJ
Categories Chicken Breast
Time 4h30m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Rinse chicken under cold running water, drain and blot dry with paper towels; arrange breasts in a non-reactive baking dish large enough to hold them in one layer and set aside (I use a large, heavy-duty ziploc bag to marinate them).
- Combine the yogurt, lemon juice, garlic, salt, cinnamon, pepper, cardamom, and cloves in a small bowl and whisk to blend; pour over chicken and spread over breasts to cover completely.
- Cover and let marinate, refrigerated, 4-12 hours (the longer the better).
- Preheat the grill using indirect heat. See note below.
- When ready to cook, oil the grill grate; remove the chicken from the marinade and arrange, skin side down, on the hotter section of the grill. Cook until the skin starts to brown (3-5 minutes). Move to the cooler section of the grill and continue grilling until the skin is thoroughly browned (5-7 more minutes). Watch carefully and use tongs to move pieces away from flare-ups.
- Turn the breasts and move them back to the hotter section of the grill. Brown the second side well (3-5 minutes), then move them back to the cooler side of the grill to finish cooking. The juices will run clear when the meat is pierced.
- Note: If you are using boneless, skinless breasts, cook on direct med-high heat 4-6 minutes per side.
MOUSAKHAN (PALESTINIAN CHICKEN)
Something my great grandma passed to her daughter who passed it to my father and I. Though it is a bit oily, it is so good. The sumak gives it a touch of lemoniness, and the method makes this the absolute most tender chicken I've ever had.
Provided by alAmira
Categories Chicken
Time 2h20m
Yield 6-8 serving(s)
Number Of Ingredients 6
Steps:
- Wash then wipe the chickens dry with paper towels.
- Rub them inside and out with salt and pepper, then tuck and tie the wings under the body.
- Heat half the oil in a large skillet and fry the chickens one at a time until lightly browned all over, turning often, then set aside.
- Add remaining oil to the pan and saute the onion, stirring, until clear.
- Sprinkle the sumak over the onion, cooking another 2 minutes.
- Remove from heat.
- Split each khoubz or pita bread in half, making 4 halves.
- Place two slightly overlapping in the base of a baking dish large enough to hold both chickens.
- Place a mound of onion in the center of each, using about a quarter of the onion mix only, and place a chicken on top of each, and spread remaining onion mix over the chicken evenly.
- Pour the oil from the pan over the chicken, then cover with remaining bread, making sure to tuck it around the chicken as best as you can.
- This bread covering is what keeps the chicken very moist and flavorful.
- Bake in moderate oven (about 350) for 1 1/2 hours or until chickens are cooked through and tender.
- If the bread browns too much or ack, begins to burn, you can place a piece of foil over the tops to avoid this.
- Serve cut into portions with some of the bread if you wish.
Nutrition Facts : Calories 788.4, Fat 58.2, SaturatedFat 14.9, Cholesterol 230, Sodium 216.6, Carbohydrate 5.6, Fiber 0.8, Sugar 2.4, Protein 57.5
Tips:
- Choose the right chicken: For best results, use a whole chicken or chicken pieces with skin and bones. This will help keep the chicken moist and flavorful.
- Marinate the chicken: Marinating the chicken for at least 30 minutes, or up to overnight, will help infuse it with flavor. You can use a variety of marinades, such as olive oil, lemon juice, garlic, herbs, and spices.
- Cook the chicken over medium heat: This will help prevent the chicken from drying out. If you are using a whole chicken, cook it for about 1 hour and 15 minutes per pound. For chicken pieces, cook them for about 30 minutes, or until they are cooked through.
- Use a variety of spices: Palestinian cuisine is known for its use of spices, so don't be afraid to experiment. Some common spices used in Palestinian chicken dishes include cumin, coriander, paprika, cinnamon, and cardamom.
- Serve with traditional sides: Palestinian chicken is often served with rice, roasted vegetables, or a salad. You can also serve it with pita bread or hummus.
Conclusion:
Palestinian chicken is a delicious and flavorful dish that is easy to make at home. By following these tips, you can create a delicious Palestinian chicken dish that your family and friends will love. Whether you are looking for a new weeknight dinner option or a special dish to serve at a party, Palestinian chicken is a great choice.
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