Musakhan

4 servings

Ingredients

Quantity Ingredient
3 pounds Chicken; split
1 tablespoon Ground sumac *
½ teaspoon Ground nutmeg
¼ teaspoon Fresh ground black pepper
Salt; to taste
1 pounds Red onions; thin sliced
1 tablespoon Olive oil
½ pounds Arab bread; torn bite size
3 tablespoons Chicken broth
¼ cup Pine nuts; browned in butter
2 teaspoons Olive oil

Directions

* Sumac can be bought at a reliable Middle Eastern Shop.

Rinse chicken and pat dry. Trim off excess fat. Combine sumac, allspice, nutmeg, pepper and salt. Rub chicken with all but 1 tsp.

of mixture. Arrange chicken single layer in oiled baking dish, cover and let sit 1 hour in a cool place (do not refrigerate). Meanwhile, in a deep skillet,toss onions with olive oil and remaining spice mixture, cover and cook gently 45 minutes or until soft and tender.

Preheat oven to 350 degrees; pour onions over chicken, cover loosely with foil and bake 20 minutes. Arrange bread evenly over bottom of oiled baking dish and sprinkle with chicken broth. Arrange onions evenly over bread, then arrange chicken, skin side up, over onions.

Bake on highest shelf in oven 20 minutes or until fully cooked. If crisper skin is desired, place under broiler for and additional 5 minutes or until browned. Cut into individual serving pieces, sprinkle with pine nuts and olive oil. Serve at once.

Submitted By SAM WARING On 12-30-94

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