Mousakhan (palestinian chicken)

Recipe by alAmira
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READY IN: 2hrs 20mins
SERVES: 6-8
UNITS: US

INGREDIENTS

Nutrition
  • 2
    whole chicken, about 2 lb each
  • salt and pepper
  • 13
  • 3
    medium red onions, sliced
  • 3
    teaspoons sumaq
  • 2
    arab flat bread (khoubiz) or 2 pita breads, plain
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DIRECTIONS

  • Wash then wipe the chickens dry with paper towels.
  • Rub them inside and out with salt and pepper, then tuck and tie the wings under the body.
  • Heat 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.
  • Add remaining oil to the pan and saute the onion, stirring, until clear.
  • Sprinkle the sumak over the onion, cooking another 2 minutes.
  • Remove from heat.
  • Split each khoubz or pita bread in half, making 4 halves.
  • Place two slightly overlapping in the base of a baking dish large enough to hold both chickens.
  • Place 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.
  • Pour 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.
  • This bread covering is what keeps the chicken very moist and flavorful.
  • Bake in moderate oven (about 350) for 1 1/2 hours or until chickens are cooked through and tender.
  • If the bread browns too much or ack, begins to burn, you can place a piece of foil over the tops to avoid this.
  • Serve cut into portions with some of the bread if you wish.
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