Saturday, February 16, 2013
Musakhan, Baked Lava Style in an RV
Musakhan is Palestinian and this is my version.
4 organic, free range chicken thighs
1 medium onion, thinly sliced
2 cloves garlic, minced
2 teaspoons ground sumac
1 teaspoon sea salt
1/2 teaspoon ground allspice
2 tablespoons lemon juice plus zest of one lemon
2 tablespoons olive oil
Coarse ground black pepper, to taste
Preheat oven to 375 degrees.
Prepare a 9x9-inch baking dish with non-stick spray or brush with olive oil. (I did the latter of the two). Arrange chicken in baking dish, drizzle with 2 tablespoons olive oil.
In a small dish, combine sumac, sea salt, allspice, black pepper and lemon zest. Sprinkle evenly over chicken thighs. Top with sliced onions. Sprinkle minced garlic evenly over the whole pan, drizzle lemon juice on top of everything. You can add another sprinkle of sea salt, if desired.
Bake, uncovered, for about 35-40 minutes or until chicken is done.
Traditionally, this dish is done a bit differently. To view a traditional Musakhan recipe, click here.
It is served on Palestinian bread and it sounds utterly fantastic prepared in the traditional way, too. I just made it a bit easier.
In Palestinian countries, especially in rural villages, this dish symbolizes self-sufficiency as the ingredients are readily available in any rural village household. This dish is both nutritious and delicious.
I hope you enjoy...PEACE!