Name: Msakhan
Prep time: 45 min
Cook time: 45 min
Total time: 90 min
Ingredients: 6-8 Chicken leg quarters (you can of-course make as much as you'd like); 1 small Onion, diced; 2 Bay leaves; 1/2 tbsp Salt; Adobo (add an even layer of each seasoning on your chicken.); Paprika; Sumac; 6 large Red onions, chopped (6 large onions, is enough for 4 medium sized flatbreads); 2 cups High quality olive oil; 5 tbsp Sumac; 1 tbsp salt; 1/2 - 1 tbsp Black pepper (taste to preference )

Msakhan (national dish of Palestine)

December 6, 2023
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Dinner

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Fresh bread (Khubiz Taboon) coated in the highest quality olive oil, topped with caramelized onions that were cooked in a wonderful amount of olive oil as well; seasoned with sumac, salt, and black pepper. Topped with more sumac, chicken, fresh parsley, and toasted pine nuts!

Today we’re making Msakhan! While any store-bought flat bread works, this dish is traditionally made with Khubiz Taboon (Palestinian flatbread). With just a handful of key ingredients in this recipe, each element needs to be spot on. Using freshly baked bread, in my opinion, ties everything together beautifully and will have everyone wanting seconds!

Here’s a video to guide you along the process:

@mxriyum
Msakan ⏲🎞💐 This dish is all about the olive oil!! Grab the highest quality olive oil you can find & be generous with it 🇵🇸 Recipe: Chicken ~ * for boiling your chicken you’ll need: – 1 small onion, diced – 2 bay leaves – 1/2 tbsp salt * Season your chicken with: – Adobo – Paprika – Sumac Onions: – 6 Large red onions chopped ( 6 large onions is enough for 4 medium sized Taboon breads) – 2 cups high quality olive oil – 5 Tbsp sumac – 1 tbsp salt – 1/2 – 1 tbsp black pepper Bread: – Layer of chicken broth – Layer of high quality olive oil (for both sides of each piece of bread) Instructions: – In a large pot, add cleaned chicken leg quarters. Bring to a boil – Before it reaches a boil you’ll notice foam forming. Skim the top of your water until it runs clear – Once your water runs clear + comes to a complete boil, throw in your onion, bay leaves, & salt. Cover your pot, and boil for 30 minutes – In a large sauce pan, add your 6 chopped onions as well as your two cups of olive oil :,) sauté on medium to high heat – Once your onions are nice and soft, throw in your sumac, salt, and black pepper. – Continue to cook your onions on medium to high heat for a good 30-45 minutes (cover and set to the side when done) – When your chicken is done boiling, add them to a tray. season with your adobo, paprika & sumac 🙂 add some of your chicken broth to the bottom of your tray (to keep them juicy) and bake at the highest temp for 15 minutes, uncovered Assemble: – Take your bread & brush on a layer of the chicken broth that you made earlier. Then rub a generous amount of olive oil on both sides of the bread – Drain your onions, add a layer on top of your bread. You can also add a light layer of sumac on top of your onions as well. Repeat this process 4x – Once you get to your 4th layer, add your chicken. Pop your tray under the broiler just until the edges of your bread are crisp (to your liking) then take the tray out – Finish off your Msakan with freshly chopped parsley & toasted pine nuts – And you’re done :,) #dinnerideas
♬ original sound – Mariam

Few tips:

Try to get your hands on the highest quality olive oil you can find, as it plays an important role in enhancing the dish’s flavor. (check your local middle eastern market for quality olive oil)
While cooking the onions, don’t rush the caramelization process. Slow and patient cooking over medium to high heat allows the onions to develop a deep, sweet flavor.
Brushing the bread with chicken broth before assembling helps infuse additional flavor.
When brushing the bread with chicken broth, make sure not to oversaturate. A light layer is sufficient to add flavor without making the bread soggy.
Generously rub olive oil on both sides of the bread for a rich and flavorful result right before you start adding an even layer of your onions.

Process:

Msakhan

Fresh bread, generously coated in top-tier olive oil, layered with sumac-seasoned caramelized onions. Topped off with more sumac, succulent chicken, fresh parsley, and a sprinkle of toasted pine nuts for a delightful medley of flavors.

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Prep Time 45 mins

Cook Time 45 mins

Total Time 1 hr 30 mins

Course Dinner

Cuisine Palestinian

Servings 8 (can be between 8-16 servings depending on how you cut it)

Ingredients

Boiling your chicken:

6-8 Chicken leg quarters you can of-course make as much as you'd like
1 small Onion, diced
2 Bay leaves
1/2 tbsp Salt

Season your chicken on a baking sheet: (before baking)

Adobo add an even layer of each seasoning on your chicken.
Paprika
Sumac

Caramelized onions:

6 large Red onions, chopped 6 large onions, is enough for 4 medium sized flatbreads
2 cups High quality olive oil
5 tbsp Sumac
1 tbsp salt
1/2 – 1 tbsp Black pepper taste to preference

Instructions

Boil your chicken:

In a large pot, add cleaned chicken leg quarters; bring to a boil.
Before it reaches a boil you’ll notice foam forming. Skim the top of your water until it runs clear.
Once your water runs clear and comes to a complete boil; throw in your onion, bay leaves, & salt. Cover your pot, and boil for 30 minutes.
While your chicken is boiling, time to get started on your onions.

Caramelized onions:

In a large sauce pan, add your 6 chopped onions as well as your two cups of olive oil. Sauté on medium to high heat.
Once your onions are nice and soft, throw in your sumac, salt, and black pepper.
Continue to cook your onions on medium to high heat for a good 30-45 minutes (cover and set to the side when done).
Now, lets get back to our chicken.

Bake your chicken:

When your chicken is done boiling, add them to a baking tray. Season with your adobo, paprika and sumac.
Add some of the chicken broth that you made to the bottom of your tray (to keep them juicy) and bake at the highest temperature your oven goes to for 15 minutes, uncovered

Assemble your Msakhan:

On a baking tray, begin assembling your Msakhan.
Take your flat bread and brush on a layer of the chicken broth that you made earlier on both sides.
Next, rub a generous amount of olive oil on both sides of the bread as well.
Now, Drain your onions with a strainer. (You can also use the oil that you strained from your onions to coat your bread, instead of using fresh olive oil that I discussed in the pervious step).
Add a layer of your strained onions on top of your bread. Here is where I like to add a light dusting of sumac once more over the onions, but thats optional.
Repeat this process 4 times while stacking the bread on top of each-other as you continue.
Once you get to your 4th layer, add your baked chicken on top after you’ve added your layer of strained onions; time to put it under the broiler for a few minutes.
Pop your tray under the broiler just until the edges of your bread are crisp (to your liking) then take the tray out.
Finish your Msakhan off with freshly chopped parsley & toasted pine nuts.
Cut into pizza like slices, and you’re done!