Musakhan
Servings: 3
Calories: 596kcal
Ingredients
- 3 pc chicken thighs
- 3 pc taboon bread
- 1 tbsp seven spices
- 1 tbsp sumac
- ¼ tsp saffron
- ¼ tsp salt
- 3 garlic cloves diced
- 3 medium red onion diced
- ¼ cup pine nuts toasted
- 3 tbsp olive oil
- 1 tbsp butter
- 1 cup water
Instructions
Cooking the Chicken:
- Rub the chicken thighs with half of the salt, seven spices, and sumac.
- Heat the olive oil in a large skillet over medium heat. Sear the chicken for 2-3 minutes on each side until golden brown, then set aside.
Caramelize the Onions:
- In the same skillet, add the butter and cook the diced onions until they are half caramelized about 4-5 minutes. Add the chopped garlic cloves and cook for another minute.
- Stir in the remaining seven spices, sumac, and saffron. Add the chicken back to the pan. Pour the water to the pot.
Bake the Chicken:
- Cover the pan and bake for 40 minutes in the preheated oven at 400°F/205°C. Remove the lid and cook for an additional 20 minutes to let the chicken brown and the sauce reduce.
Assemble the Musakhan:
- Once the chicken is cooked, spread the cooking juices and caramelized onions evenly over the taboon bread. Place the chicken thighs on top.
Finish and Serve:
- Scatter the toasted pine nuts over the chicken and bread. Garnish with chopped parsley, if desired.
Nutrition
Calories: 596kcal | Carbohydrates: 45.2g | Protein: 22.8g | Fat: 36.7g | Saturated Fat: 7.5g | Cholesterol: 62mg | Sodium: 3525mg | Potassium: 405mg | Fiber: 4.8g | Sugar: 6.5g | Calcium: 43mg | Iron: 2mg