Mains

PALESTINIAN CHICKEN WITH ROASTED ONIONS & OLIVE OIL DRENCHED FLATBREAD

June 11, 2017

This chicken dish is one of our newer faves and boy is it good. We made it for Blair’s parents last weekend and they wanted it back to back!

It’s traditionally called Musakhan and is often considered the national dish of Palestine. My take includes hummus, dukkah and sumac which pair amazingly with the confit-like onions and tender chicken.

It looks like a few steps but it’s actually fairly simple. I’ve partnered again with the lovely people at Bostock’s Organic who produce my favourite chicken which is organic, antibiotic-free and grown naturally equalling happy hens and superior tasting meat.

Serves 4

1 whole chicken
1 tsp sumac
3/4 cup olive oil
5 onions, cut into thin strips
Sea salt and pepper

To serve
4 warmed flatbreads
1/2 cup hummus
1/4 cup dukkah

Heat oven to 190°C. Rub sumac into the chicken and dry roast  for 15 minutes (or until lightly browned) in a heavy casserole dish. It’ll get cooked again later this is just to seal it. Remove from the oven and set aside while you cook the onions.

Add olive oil and onions to the casserole dish and sauté over a low heat until onions are soft and lightly brown (about 10-15 minutes).

Add chicken, season, cover and roast for an hour. Remove lid and continue baking uncovered for a further 20 minutes. Remove from the oven and rest for 10 minutes.

Serve chicken on a warm flatbread smeared with hummus. Drench with olive oil onion mix allowing juices to run into the bread and the flavours to set. Enjoy x

 

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