How to Make Favorite Baked Mussakhan on bread

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The ingredients needed to make Baked Mussakhan on bread:

1. Take 4 pounds drum sticks chicken
2. Prepare 3 pounds onions
3. Make ready 3/4 cup olive oil
4. Get 3 tablespoon sumac
5. Make ready 1 tablespoon each
6. Prepare Pepper
7. Take Salt
8. Prepare Paprika
9. Prepare 16 oz whole wheat flour tortilla or pita bread
10. Get For chicken broth one tablespoon of
11. Take 1 stick cinnamon
12. Get Salt
13. Make ready black Pepper
14. Make ready Anistar
15. Make ready leaves Bay
16. Take Cloves
17. Take Coriander seed
18. Get 4 tablespoon olive oil
19. Get Dry lemon ground
20. Get Cumin seed

Musakhan (Chicken and Sumac Onions) Musakhan is an Arab dish originating from Palestine. This dish contains roasted chicken baked with sliced onions, sumac, allspice, saffron, and fried pine nuts. If the bread starts to burn, cover it lightly with aluminum foil. Dip the bread - one at a time - in the onion mixture then place on a baking sheet.

Instructions to make Baked Mussakhan on bread:

1. Wash chicken add to the pan cook with 4tablespoon of olive oil for five minutes let it get some color then add all the spices and cook some more after 10 minutes add 4 cups of hot water cook for half hour
2. Slice all the onions add to the pan with 1/2 cup olive oil and cook to get it soft about 20 minutes in the end add salt sumac paprika
3. When the chicken is ready add on top the onions add 2 cups of chicken broth and cook for 10 minutes
4. Get a baking tray ready dip all the bread at the sauce then place on tray spread the onions and chicken on top baked at 400 degrees for 10 minutes then broil for 5 minutes keep your eyes on it
5. Crispy edges on the side

If the bread starts to burn, cover it lightly with aluminum foil. Dip the bread - one at a time - in the onion mixture then place on a baking sheet. Using a slotted spoon take some of the onion and spread over the bread. Brush the tin with olive oil and cover the bottom of the roasting tin with a layer of the flatbread and spoon over most of the onion/sumac mixture, reserving some to go on top of the chicken. To serve, heat the naan or taboon bread in the oven until toasted and warmed and transfer to a platter.

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