Musakhan chicken

At Tanoreen in Bay Ridge, Brooklyn, chef Rawia Bishara prepares her version of musakhan, a staple Palestinian slow-cooked chicken dish smothered in silky onions and bright, lemony sumac, set on top of flatbread. Traditionally it’s made by roasting a whole chicken, but here it’s broken down into parts for easier browning and faster cooking. When serving, don’t forget about tearing off pieces of the bread: It will have soaked up some of the juices from the chicken and the sweet onions.

Chicken Musakhan recipe delivers chicken, flavoured with the aromatic spices of the Middle East and roasted in the oven till tender.

These epic Musakhan rolls are weeknight-friendly & so satisfying; You'll be obsessed! Spiced chicken breast, creamy sumac onions, wrapped in a crispy bread.

Musakhan Rolls is a modern take on a classic Middle Eastern dish. Learn how to make these crispy sumac chicken rolls with aromatic spices.

Beyond its tantalizing flavors and cultural significance, Chicken Feta Musakhan offers a nutritional bounty that contributes to a well-rounded diet. Let’s delve into the nutritional profile of this delightful dish. I know that it might be new to alot of you, but believe me that its going to be your new favorite. Balanced meal option […]

35K views · 1.7K likes | Sarah on Instagram: "*Lazy* Musakhan Rolls ✨😉 For this recipe, skip the raw chicken and buy yourself a ready-made rotisserie whole chicken from your local supermarket. 🍗 I promise you…it’s going to save you so much time! I know many of you are looking for Ramadan recipes — this one is quick and easy! Ingredients: 1 Whole Rotisserie Chicken 2+ Onions, thinly sliced 2+ teaspoons salt, to taste 1+ teaspoon black pepper, to taste 2+ tablespoons sumac, to taste 1/4…

If, by some chance, you are trying to decide whether to make this dish, don’t hesitate: It’s one of the best thing’s we’ve eaten in ages. The recipe is adapted from Falastin: A Cookbook, by Sami Tamimi and Tara Wigley, which we reviewed in July 2020. In the headnote, Tamimi and Wigley mention that it is the national dish of Palestine, traditionally made in olive-oil pressing season to celebrate the freshly-pressed oil, but now it’s hugely popular year-round. “Growing up, Sami ate it once a…

This Palestinian treat really comes into its own during Arabic celebrations.

Inspired by a sensational recipe from Yotam Ottolenghi and Sami Tamimi, this is a simplified version of the traditional Palesti...