I’ve been intrigued by Mushakan—a Palestinian dish made of chicken and onions, seasoned with sumac, and baked on top of mountain lavash or Saj bread—ever since I saw Bobby Chinn prepare it during World Cafe Middle East.

So when Róisín mailed me a bottle of Sumac, I already knew what I’d be using it for. The bread used in the authentic recipe is near impossible to come by for a Dutch girl, so I decided to try to replace it with my favourite bread; Smida, a Moroccan flatbread. This would make the dish more voluptuous because Saj bread is flatter. In stead of just topping it with sumac, I went with a variation to za’atar, a Middle Eastern spice mix.

There was no way I could create the authentic dish, so I just gave it my spin. The scent that arose when cooking the chicken was enough to drive me insane, but when it all came together in the oven, that’s when I realised I’d be making this over and over.

It’s really not a very difficult recipe, but the result is mind-blowing.

 

Ingredients:

 

Chicken:

4 chicken legs (free-range)
1 onion (cut in 4)
1 garlic clove
1/3 cinnamon stick (or 1/4 tsp ground cinnamon)
1/4 tsp black pepper
1/4 tsp fresh ground nutmeg
2 bay leaves
1 chicken bouillon cube
1 1/2 tsp kosher salt
water (I used 6 cups)

Spice mix:

1/2 tbsp dried thyme
1 tbsp sumac
1/4 tsp Greek oregano
1/2 tsp kosher salt
1/8 tsp ground black pepper

Combined:

1 Moroccan flatbread (Smida)
2 onions
2 tbsp olive oil

 

Directions:

Free-range chicken. I chose legs because they have more flavour than the breast.

One medium onion cut in 4 pieces.

Place the legs in a large pot and add the onion parts.

 
Let’s put some flavour into that chicken.
 

Add the garlic, cinnamon stick, pepper, nutmeg, bouillon cube, kosher salt and water.

 
Naturally, the amount of salt depends on the amount of water you use.
 

And finally, you drop 2 bay leaves in there.

Bring it to a boil, lower the heat and let the chicken simmer for 35 to 40 minutes.

 
You won’t believe the scent that will fill your kitchen. It’s amazing.
 

Transfer the chicken legs to a plate, let them cool off and hold on to the broth. We’ll be needing it.

Combine the sumac…

… with the remaining ingredients listed under Spice mix.

Use your food processor or spice mill to give it a quick grind.

Cut 2 onions in quart-rings.

Heat the oil. I’m strangely fascinated by this photo and have no idea why.

Cook the onions over low to medium heat for 10 to 15 minutes.

Pick the chicken meat off the bones. I’m real good at delegating stuff like this!

Mix 3/4 of the spice mix over the chicken and stir it in.

Add the remaining spice mix to the onions.

 
I just flattened the smida with my hand and tore it in big pieces.

Here’s where the broth comes in: you lightly brush the crust with the broth. Don’t soak it, just lightly brush it atop the crust.

Place the bread in a baking tray, top with the chicken and onions.

 
Bake the bread in a preheated oven at 175C° (350F°) for 20 to 25 minutes.
 

This is my kinda comfort food.

Kay’s Musakhan
Ingredients	4 chicken legs (free-range) 1 onion (cut in 4) 1 garlic clove 1/3 cinnamon stick (or 1/4 tsp ground cinnamon) 1/4 tsp black pepper 1/4 tsp fresh ground nutmeg 2 bay leaves 1 chicken bouillon cube 1 1/2 tsp kosher salt water (I used 6 cups) Spice mix: 1/2 tbsp dried thyme 1 tbsp sumac 1/4 tsp Greek oregano 1/2 tsp kosher salt 1/8 tsp ground black pepper Combined: 1 Moroccan flatbread (Smida) 2 onions 2 tbsp olive oil
Directions	Cut the onion in 4 pieces. PLace the chicken in a large and add all the ingredients listed under ‘Chicken’. Bring it to a boil, lower the heat and let the chicken simmer for 35 to 40 minutes. Transfer the chicken legs to a plate, let them cool off and hold on to the broth. Combine all ingredients listed under ‘Spice mix’, and give it a quick grind in your food processor, coffee or spice mill. Pick the chicken meat off the bones and mix 3/4 of the spice mix over the chicken and stir it in. Add the remaining spice mix to the onions. Cut 2 onions in quart-rings. Heat the oil and cook the onions over low to medium heat for 10 to 15 minutes. I just flattened the smida with my hand and tore it in big pieces. Here’s where the broth comes in: you lightly brush the crust with the broth. Don’t soak it, just lightly brush it atop the crust. Place the bread in a baking tray, top with the chicken and onions. Bake the bread in a preheated oven at 175C° (350F°) for 20 to 25 minutes.
Meal type:	Lunch, Main Course
Servings:	4
Copyright:	© kayotickitchen.com