|
MUSAKHAN CHICKEN
Rubbing Herbs:
1 tbsp ground sumac
½ tsp ground allspice
¼ tsp ground nutmeg
¼ tsp ground black pepper
1 2-3 pound chicken, split
1 pound thinly sliced red onions
1 tbsp olive oil
½ pound Arab bread
3 tbsp chicken broth or water
¼ c pine nuts, browned in oil or butter
1-2 tsp fruity olive oil
Combine herbs, reserve 1 tsp and set aside. Rub the chicken with the remainder and allow it to sit at cool room temperature for an hour.
Meanwhile, toss the onions with the olive oil and reserved spices, cover and cook gently for 45 minutes or until soft and tender. Cover chicken with onions and bake at 350 F in a covered pan for 20 minutes. Remove chicken from pan and place Arab bread evenly over the bottom of the pan,
arrange onions evenly over the bread and place chicken (skin side up) on top. Bake on highest shelf of oven for another 20 minutes - until fully cooked.
Cut into individual servings, sprinkle with pine nuts and olive oil. Serve at once. Serves 4 |
