El- Msakhan
Instructions
- 1
Begin by thoroughly cleaning two whole chickens, then cut each chicken into four pieces.
- 2
In a large pan, heat a small amount of olive oil over medium heat. Add the chicken pieces and sear them until they develop a golden crust on all sides. Once browned, transfer the chicken to a large oven tray. Cover the tray and roast the chicken in a preheated oven at 425°F (220°C) for approximately 1 to 1½ hours, or until the meat is tender and fully cooked. To prevent the chicken from sticking to the tray during roasting, you may add a small amount of water to the pan.
- 3
While the chicken is roasting, prepare the onions. Peel and finely dice the onions, then heat the remaining olive oil in the same pan used for the chicken. Add the onions and cook them slowly over medium heat, stirring occasionally, until they become soft and translucent. Do not add the sumac at the beginning, as prolonged cooking may dull its vibrant red colour. Once the onions have reached the desired texture, stir in the sumac, black pepper, and salt, adjusting the seasoning to taste.
- 4
When the chicken is fully cooked, remove the cover and place it under the broiler (grill) for about 5 minutes, allowing the skin to become crispy and golden.
- 5
To assemble the dish, arrange the flatbreads (traditionally taboon bread) side by side on a large baking tray. Spread half of the onion mixture evenly over the bread. Place the tray in the oven for a few minutes, just long enough for the bread to become slightly crisp and absorb some of the olive oil and onion flavours.
- 6
Remove the tray from the oven and arrange the roasted chicken pieces on top of the bread. Spoon the remaining onion mixture over the chicken.
- 7
Finish the dish by garnishing with fried pine nuts. Msakhan is traditionally served warm, often accompanied by plain yogurt on the side.