The Perfect Recipe for the Traditional Palestinian Musakhan
2 large onions, sliced
1 large onion, cut into 4 parts
2 tablespoons of olive oil
1/2 cup of sumac
Salt, to taste
1 and a half kilograms of chicken
2 bay leaves
1 tablespoon of coriander seeds
1 tablespoon of cardamom
How to prepare
Put the chopped onion, oil and salt in a pot over the heat and cover. Leave on medium heat for 10 minutes, until soft.
Sumac is added gradually until obtaining a dark color and a distinctive strong flavor. Leave the onion mixture aside.
Put the chicken in a bowl with chopped onions and two tablespoons of sumac, carrots, bay leaf, coriander, cardamom, salt and pepper. Add enough water and bring the mixture to a boil. Reduce heat and cook the chicken until soft.
Add 1/4 cup of chicken water to the onion mixture and mix.
Place the chicken in a tray with olive oil (without water) in the preheated oven until browned.
Put the bread in a tray, then mix onions on top and sprinkle with sumac. Then put the chicken and sprinkle it with sumac, before putting it in the oven for about 15 minutes.
Garnish the chicken with fried nuts and serve hot with yogurt.