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😋 A recipe from Palestine
This ultra-tender , juicy chicken, baked with spices and oil, is a real delight! To accompany it, a carrot salad with honey vinaigrette, but you can accompany it with whatever you like/want.
A classic of Levantine street-food, Musakhan is ideal for an on-the-go lunch and is eaten much like a sandwich.
💙 Why you'll love this recipe
- It allows you to travel to little-known regions such as Palestine.
- It's super easy to make
- It's perfect for a quick dinner or a no-fuss lunch.
🥕 What ingredients do you need?
Here are the ingredients you'll need to prepare this recipe. Quantities can be found in the recipe card at the end of this article.
- Almonds: I recommend you buy some already peeled, as they're much easier to use.
- A lemon
- Chicken thighs: I recommend buying boneless chicken thighs.
- Zaatar: a blend of sumac, roasted sesame, thyme and oregano
- Yellow onions
- A bird's eye pepper: be sure to wash your hands after using it, as it can irritate the skin.
- Pita bread: to enjoy the chicken and onions. Otherwise, you can replace them with whatever you have on hand: naan, or other bread...
- To serve with: carrots, honey, vinegar and olive oil
- Optional Fresh coriander and pine nuts
😇 Storage
This recipe will keep for 2 to 3 days.
If you make this Musakhan, it would be so nice to leave me a comment and rate the recipe ⭐️⭐️⭐️⭐️⭐️. You can also tag me on Instagram, Pinterest, Facebook or Tik Tok, or even send me a photo, I love seeing my little dishes in your homes!
📖 Recette
Musakhan (Palestinian chicken)
Ingredients
- 1 cup boneless chicken thighs
- ⅛ cup blanched almonds
- 2 carrots
- ½ lemon
- 2 teaspoons honey
- ⅛ cup Zaatar
- 2 yellow onions
- 1 bird's eye chili or adjust to taste
- 4 tablespoons olive oil divided
- 1 tablespoon vinegar
- 2 pitas as a side
- Salt to taste
- Black pepper to taste
Instructions
- Preheat your oven to 390°F/200°C on natural convection/static heat high and low, and finely chop the bird's eye chili (wash your hands thoroughly after using it, as it can irritate the skin).
- In a bowl, mix 2 tablespoons of olive oil, the bird pepper and the zaatar. Brush the chicken with the mixture, place in an ovenproof dish and bake for 25-30 minutes.
- Thinly slice the onions and sauté over medium heat in a frying pan with a drizzle of olive oil until nicely colored.
- Crush the almonds (in a mortar or closed tea towel) and add to the pan, seasoning with salt and pepper.
- Peel and grate the carrots into strips. Mix 2 tablespoons olive oil, honey and vinegar in a bowl and pour over the carrots.
- 5 minutes before the chicken is due to finish cooking, place the pitas in the oven to brown and heat through.
- Place the chicken and onions on the pitas. Drizzle with lemon juice and enjoy with the honey carrot salad!
Nutrition
This post may contain affiliate links, which means I’ll receive a commission if you purchase through my links, at no extra cost to you. Please read full disclosure for more information.
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