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"Musakhan" - "reheated" chicken with onion and "sumac" - Palestinian recipe

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The chicken is cleaned the day before, it is salted and seasoned with the chicken spice. Put in a deep plate and sprinkle with 2 tablespoons olive oil and lemon juice. Leave in the fridge until the next day.

In a pressure cooker, boil the chicken with 1/2 teaspoon of salt, 2 carrots and a whole onion for 35 minutes. Remove to a plate and leave to cool.

Cut the onion into slightly larger pieces (1.5 cm) and cook in a non-stick pan with the olive oil, mixed spice, salt and sumac. Reduce heat, cover with a lid and simmer for 20 minutes

Grease a non-stick baking tray with a little olive oil and place the first layer of glue. Put over the glue half of the amount of hardened onions. Overlap with the second layer of glue, which is also covered with the rest of the onion. Place the chilled chicken pieces on top of this layer (called "reheated" chicken).

Sprinkle with a little more sumac and put in the preheated oven until golden brown. Decorate with pine seeds and fried almonds.

It is a food that is served by hand, breaking small pieces of stick with onion from the tray. It can be served with Arabic salad, pickles, yogurt, beet salad, baked pepper salad or cucumber salad with yogurt "tzatziki"

Good appetite!


I put the necessary quantities for a chicken (4 servings), because here it is cooked for festive meals with a minimum of 10 chickens.


Strain the chicken soup, keep only the carrots and boil with the noodles (according to the principle, nothing is thrown away).


A very large amount of onion and olive oil is used, which soaks the glues and gives them a special aroma.


Sumac is a spice obtained from the seeds of a plant of the genus Rhus, family Anacardiaceae. These shrubs grow in subtropical and temperate regions around the world, especially in Africa and North America. The fruits form red clusters and after drying are ground to obtain a spicy intense red-purple spice. In the old Arabic language summaq means red. It is widely used in Middle Eastern cuisine for the sour taste it gives to salads and dishes. It is also one of the components of the Arabic spice "za'atar". In North America, the fruit is used to make a soft drink, known as "Indian lemonade" or "rhus juice".