MUSAKHAN

The chicken can be served as is, with the Taboon bread which is also baked with a layer of the onion sauce OR it the skin and bones can be removed and the chicken hand shredded to pieces and baked along with the Bread topped with the sauce like a pizza OR  baked in layers of bread, sauce and chicken, alternately till a casserole is full. This can be cut and served in portions.  The Taboon or ‘Laffa’ Bread is a popular Arabian Bread. Here it is infused with ‘Zaatar’ – and Arabian Spice Blend. I like to soak the Bread in the remaining chicken stock before brushing with the caramelized onion sauce and then baked as desired.
Ingredients:

For the Taboon Bread:

• 10 ½ oz plain flour
• 7 oz bread flour plus upto 7 oz extra
• 1 tsp salt
• 1 tsp ‘Fast Action’ Dried Yeast
• 1 ½ Tbsp zataar spice
• 1 Tbsp sugar
• 2 Tbsp olive oil
• 325 ml warm water
• 2 Tbsp Zataar and / pr 1 ½ Tbsp Sumac for sprinkling
• 
  

For the Caremelized Onion Sauce:

• 3 large onions, chopped finely
•  ¼ cup olive oil
• 2 Tbsp sumac

For the Roasted Chicken:

• 1 whole chicken  cleaned, rinsed well with skin and bones intact – cut into 2 or 4 sections
• Juice of two small limes
• 2 onions, chopped finely
• 2 – 4 Tbsp olive oil
• 1 ¼ tsp cardamom powder
• 1  ¼ tsp black pepper powder
• 1  ¼  tsp salt
• 1 Tbsp sumac
• 3 Tbsp Pine Nuts / Almond flakes or I like to use Sunflower seeds.

source : palestinian

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