Recipe: M’Sakhan sumac chicken, caramelized onions, traditional Arab chicken meal
By Ray Hanania
One of my favorite Arabian food dishes is M’Sakhan (Musahkhan, M’Sahkhan), spiced sumac chicken on a bed of chicken broth soaked Pita Bread and covered in caramelized onions.
M’Sakhan literally means “warming the bread” in Arabic. The recipe is very popular in Levant countries (Jordan, Palestine, Lebanon, Syria and Iraq.)
Sumac is a popular spice but it is related to the cashew family so if you are allergic to nuts, make sure you check with your doctor to determine whether you can or cannot enjoy this spice. Sumac is a red-berried shrub. The word Sumac is of Assyrian origins.
The berries are dried and ground into the reddish spice which you might often see on hummus, rice and salads. It’s often used like pepper as an ingredient to add taste and as an after-cooking spice sprinkled on the food. It is often used as a dry rub, as a part of a marinade or as a dressing sprinkled on the food when it is served or as cooking is completed.
This is a great meal to serve with Laban, tabouli salad, hummus and pickled beets.
M’Sahkhan, Arabian sumac chicken on crisp pita bread. (Photo from one of my cousins.) Musakhan. M’Sakhan
Ingredients:
4 whole Chicken, each cut into 4 pieces
4-8 large onions, thinly sliced
6-8 pita bread to cover the pan
Basically you will need one diced onion and a half a cup of Olive Oil for each pita bread you will use int he recipe.
8 cloves garlic crushed
8 Bay Leaves
12 Whole Cloves
12 Cardamon Seeds, lightly crushed
20 Black Pepper Corns
Salt & Black Pepper
Juice of 2 lemons
1 cup Summac
Salt & Black Pepper
2 cups Chicken Broth
3 to 4 cups of Olive Oil
1 cup toasted Pine Nuts
Mix the spices with lemon juice and use as a marinade. Add Olive Oil. (The traditional M’Sakhan is loaded with Olive Oil but you can add olive oil to your own preference.)
Rub the chicken in lemon juice marinade and allow to marinate (overnight preferably but 2 hours would be great). Place the chicken “face down” in a baking pan and cover with sliced onions and spice to your tastes. The onions can remain as rings or you can cut the rings in half. Cover in aluminum foil and slowly roast the chicken and collect the broth as it cooks. Bake for about 30 minutes at 400 degrees in oven.
In a separate pot place the half the onions (sliced and cut into 1/2 inch length pieces). Add the Chicken broth and spice the entire mix. Add half of your pine nuts into the broth. Mix well and slowly cook for about 20-30 minutes on a medium flame.
Oil a flat baking pan and cover with the pita bread (flat bread). Whole or cut into 4 wedges each, and cover the pan with some overlap…. Drench the bread with olive oil. Place the pre-cooked chicken on the bread “face up” with the onions. Add more spices per your preferences. Cook the chicken for about 20 to 30 minutes until the skin is a crispy golden brown.
Fry pine nuts in a separate skillet until brown and sprinkle on the chicken 5 minutes before removing from the oven.
Place the cooked chicken on the pan of crisp, browned bread and onion mix, and serve.
For more information on great Arab recipes, visit the Mediterranean Food Recipe page at:
Facebook.com/groups/113491742021800
Ray Hanania is an award winning political and humor columnist who analyzes American and Middle East politics, and life in general. He is an author of several books.
Hanania covered Chicago Politics and Chicago City Hall from 1976 through 1992 at the Daily Southtown and the Chicago Sun-Times. He began writing in 1975 publishing The Middle Eastern Voice newspaper in Chicago (1975-1977). He later published “The National Arab American Times” newspaper (2004-2007).
Hanania writes weekly columns on Middle East and American Arab issues as Special US Correspondent for the Arab News ArabNews.com, at TheArabDailyNews.com, and at SuburbanChicagoland.com. He has published weekly columns in the Jerusalem Post newspaper, YNetNews.com, Newsday, the Orlando Sentinel, Houston Chronical, and Arlington Heights Daily Herald.
Hanania is the recipient of four (4) Chicago Headline Club “Peter Lisagor Awards” for Column writing. In November 2006, he was named “Best Ethnic American Columnist” by the New American Media. In 2009, Hanania received the prestigious Sigma Delta Chi Award for Writing from the Society of Professional Journalists. He is the recipient of the MT Mehdi Courage in Journalism Award. He was honored for his writing skills with two (2) Chicago Stick-o-Type awards from the Chicago Newspaper Guild. In 1990, Hanania was nominated by the Chicago Sun-Times editors for a Pulitzer Prize for his four-part series on the Palestinian Intifada.
His writings have also been honored by two national Awards from ADC for his writing, and from the National Arab American Journalists Association.
Hanania is the US Special Correspondent for the Arab News Newspaper, covering Middle East and Arab American issues. He writes for the Southwest News newspaper group writing on mainstream American issues.
Click here to send Ray Hanania email.