Name: Sumac-Scented Chicken Parcels
Prep time: 20 min
Cook time: 1 h
Total time: 1 h 20 min
Yield: Serves 4
Cuisine: Palestinian
Ingredients: 2 skinless chicken legs and 2 skinless chicken thighs, weighing about 700 g/1 lb 9 oz in total; mixed salad leaves, to serve; 250 ml/9 fl oz/generous 1 cup chicken stock; 4 medium-large loaves of bought Arabic bread, each about 30 cm/12 in in diameter, unseparated, or 4 soft flour tortillas; 6 tbsp olive oil; sea salt and freshly ground black pepper; 8 garlic cloves, peeled and crushed with the blade of a knife (optional); ½ tsp ground allspice; 4 tbsp pine nuts; 250 ml/9 fl oz/generous 1 cup dry white wine; 800 g/1 lb 12 oz large red onions, thinly sliced; 2 tbsp sumac

Preparation info

Serves
4

Difficulty
Medium
Ready in
1 hr 20

Appears in

The Jewelled Kitchen

By Bethany Kehdy

Published 2013

About

This Palestinian dish called musakhan is traditionally prepared to celebrate the end of the olive harvest. It’s made by slow-roasting chicken with onions and sumac and then encasing it in sheets of taboon flatbread that has been lathered in freshly pressed olive oil. It’s perfect for using up leftover chicken or turkey. Note that the Arabic bread for this recipe has to be bought, not made to my recipe, because home-made bread is not ideal for this rec