PALESTINIAN MUSAKHAN Nov 2 Written By Eleanor Debel https://www.youtube.com/shorts/5B8Aj5fnKM0 PrintMUSAKHANYield 4-6Prep time15 MinCook time1 H & 15 MTotal time1 H & 30 MIngredientsSpice blend:3 Tbsp ground allspice2 Tbsp ground cinnamon 1 Tbsp ground coriander 1 tsp fresh ground black pepper 1 tsp ground cardamom¼ tsp ground nutmeg 2-3 large yellow onions, peeled and diced 1 cup (or enough to cover the onions) olive oil 1 Tbsp sumac4 bone-in skin on chicken leg quarters ½ cup pine nuts, lightly toasted to golden brown Olive oil Kosher salt and black pepper Sumac to taste Flat bread or pita InstructionsPreheat the oven to 350 FIn a small bowl combine all the ingredients for the spice mixture and set aside. Add the diced onions to a large skillet and cover with olive oil. Sprinkle half the spice blend over the onions, toss to combine then stir in the sumac as well. Set the pan over medium heat until the onions just begin to bubble and simmer. Turn the heat to medium low and cook for 45 minutes to 1 hour, low and slow until the onions become jammy and absorb all the spiced oil. In a large cast iron skillet, big enough to fit all the chicken legs, arrange the chicken skin side up. Cover the legs with a drizzle of olive oil, the remainder of the spice blend, sumac to taste and salt and pepper. Rub the seasoning all over the chicken on both sides. Flip the chicken skin side down in the pan and pour in about ¼ cup of olive oil, so that the whole bottom of the pan is coated with oil and the chicken sits in it. Set the pan over medium high heat and let the chicken cook, undisturbed until the oil begins to bubble and the skin begins to brown. Brown the chicken over medium high for 2-3 minutes then transfer to the oven and continue to cook 15-20 minutes, until the thickest part of the leg registers 165F on an instant read thermometer. Assemble the Musakhan: Arrange the flat bread on a large platter, overlapping to cover the whole platter. Spoon the spiced onions over the entire platter of bread, then scatter the toasted pine nuts over top. Arrange the chicken legs skin side up on over the onions and sprinkle with chopped cilantro. Serve immediately and enjoy. Did you make this recipe?Tag @thegoldenbalance on instagram and hashtag it #thegoldenbalance techniqueeasyhealthyramadan Eleanor Debel
PALESTINIAN MUSAKHAN Nov 2 Written By Eleanor Debel https://www.youtube.com/shorts/5B8Aj5fnKM0 PrintMUSAKHANYield 4-6Prep time15 MinCook time1 H & 15 MTotal time1 H & 30 MIngredientsSpice blend:3 Tbsp ground allspice2 Tbsp ground cinnamon 1 Tbsp ground coriander 1 tsp fresh ground black pepper 1 tsp ground cardamom¼ tsp ground nutmeg 2-3 large yellow onions, peeled and diced 1 cup (or enough to cover the onions) olive oil 1 Tbsp sumac4 bone-in skin on chicken leg quarters ½ cup pine nuts, lightly toasted to golden brown Olive oil Kosher salt and black pepper Sumac to taste Flat bread or pita InstructionsPreheat the oven to 350 FIn a small bowl combine all the ingredients for the spice mixture and set aside. Add the diced onions to a large skillet and cover with olive oil. Sprinkle half the spice blend over the onions, toss to combine then stir in the sumac as well. Set the pan over medium heat until the onions just begin to bubble and simmer. Turn the heat to medium low and cook for 45 minutes to 1 hour, low and slow until the onions become jammy and absorb all the spiced oil. In a large cast iron skillet, big enough to fit all the chicken legs, arrange the chicken skin side up. Cover the legs with a drizzle of olive oil, the remainder of the spice blend, sumac to taste and salt and pepper. Rub the seasoning all over the chicken on both sides. Flip the chicken skin side down in the pan and pour in about ¼ cup of olive oil, so that the whole bottom of the pan is coated with oil and the chicken sits in it. Set the pan over medium high heat and let the chicken cook, undisturbed until the oil begins to bubble and the skin begins to brown. Brown the chicken over medium high for 2-3 minutes then transfer to the oven and continue to cook 15-20 minutes, until the thickest part of the leg registers 165F on an instant read thermometer. Assemble the Musakhan: Arrange the flat bread on a large platter, overlapping to cover the whole platter. Spoon the spiced onions over the entire platter of bread, then scatter the toasted pine nuts over top. Arrange the chicken legs skin side up on over the onions and sprinkle with chopped cilantro. Serve immediately and enjoy. Did you make this recipe?Tag @thegoldenbalance on instagram and hashtag it #thegoldenbalance techniqueeasyhealthyramadan Eleanor Debel
