yasminah
11-04-02, 05:24 PM
people kept telling me mousakhan was difficult to make, but i found this way very easy. This recipe is the way I learned to make it while living in palestine, which is where the dish comes from.
Mousakhan
chicken roasted with khoubz
2 chickens, about 1kg(2 lbs each)
salt
ground black pepper
1/3 cup olive oil
3 medium onions, sliced (i prefer the red onions)
3 teaspoons sumak (or more if you really like this spice)
2 khoubz (flat bread)
Wash then wipe the chickens dry. Rub the inside and out with salt and pepper, and tie the legs together, tucking the wings under.
Heat half the oil in a large pan and fry the chickens on medium heat until light browned, turning to avoid sticking. Set aside.
Add remaining oil to the pan with sliced onion, and fry, stirring until see through. Sprinkle in the sumak and cook another 2 minutes. Remove from the heat.
split each khoubz in half, to create four pieces, and place 2 pieces slightly over lapping on the bottom of a baking dish.
Place a mound of the onions on each khoubz, using about 1/4 of the mix, and put a chicken on top of each mound. Place the remaining onions on top of the chickens as evenly as you can. Pour oil from the pan over the chickens and bread.
cover with remaining rounds of khoubz, and sprinkle the bread lightly with water.
Bake at 180 celcius or 350F, about 1 1/2 hours, or until chickens are tender and done through the center. If bread begins to darken too quickly, cover with aluminum foil until the last few minutes.
Serve by either sliding the whole dish onto a large platter, or cutting the chicken into serving pieces, with part of the bread on the side.
Serves about 8.
This recipe is oily, but will still work if you like to reduce the oil in your diet.
Mousakhan
chicken roasted with khoubz
2 chickens, about 1kg(2 lbs each)
salt
ground black pepper
1/3 cup olive oil
3 medium onions, sliced (i prefer the red onions)
3 teaspoons sumak (or more if you really like this spice)
2 khoubz (flat bread)
Wash then wipe the chickens dry. Rub the inside and out with salt and pepper, and tie the legs together, tucking the wings under.
Heat half the oil in a large pan and fry the chickens on medium heat until light browned, turning to avoid sticking. Set aside.
Add remaining oil to the pan with sliced onion, and fry, stirring until see through. Sprinkle in the sumak and cook another 2 minutes. Remove from the heat.
split each khoubz in half, to create four pieces, and place 2 pieces slightly over lapping on the bottom of a baking dish.
Place a mound of the onions on each khoubz, using about 1/4 of the mix, and put a chicken on top of each mound. Place the remaining onions on top of the chickens as evenly as you can. Pour oil from the pan over the chickens and bread.
cover with remaining rounds of khoubz, and sprinkle the bread lightly with water.
Bake at 180 celcius or 350F, about 1 1/2 hours, or until chickens are tender and done through the center. If bread begins to darken too quickly, cover with aluminum foil until the last few minutes.
Serve by either sliding the whole dish onto a large platter, or cutting the chicken into serving pieces, with part of the bread on the side.
Serves about 8.
This recipe is oily, but will still work if you like to reduce the oil in your diet.