2 hrs 20 mins
Something my great grandma passed to her daughter who passed it to my father and I. Though it is a bit oily, it is so good. The sumak gives it a touch of lemoniness, and the method makes this the absolute most tender chicken I've ever had.
My Private Note
Units: US | Metric
- 1Wash then wipe the chickens dry with paper towels.
- 2Rub them inside and out with salt and pepper, then tuck and tie the wings under the body.
- 3Heat half the oil in a large skillet and fry the chickens one at a time until lightly browned all over, turning often, then set aside.
- 4Add remaining oil to the pan and saute the onion, stirring, until clear.
- 5Sprinkle the sumak over the onion, cooking another 2 minutes.
- 6Remove from heat.
- 7Split each khoubz or pita bread in half, making 4 halves.
- 8Place two slightly overlapping in the base of a baking dish large enough to hold both chickens.
- 9Place a mound of onion in the center of each, using about a quarter of the onion mix only, and place a chicken on top of each, and spread remaining onion mix over the chicken evenly.
- 10Pour the oil from the pan over the chicken, then cover with remaining bread, making sure to tuck it around the chicken as best as you can.
- 11This bread covering is what keeps the chicken very moist and flavorful.
- 12Bake in moderate oven (about 350) for 1 1/2 hours or until chickens are cooked through and tender.
- 13If the bread browns too much or ack, begins to burn, you can place a piece of foil over the tops to avoid this.
- 14Serve cut into portions with some of the bread if you wish.
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Nutritional Facts for Mousakhan (palestinian chicken)
Serving Size: 1 (280 g)
Servings Per Recipe: 6
- Amount Per Serving
- % Daily Value
- Calories 788.4
- Calories from Fat 523
- Total Fat 58.2 g
- Saturated Fat 14.8 g
- Cholesterol 230.0 mg
- Sodium 216.5 mg
- Total Carbohydrate 5.5 g
- Dietary Fiber 0.7 g
- Sugars 2.3 g
- Protein 57.5 g
The following items or measurements are not included: