Musakhan Baked Chicken Over Bread Recipes

Steps:

• Rinse the chicken pieces and pat dry. Trim off excess fat.
• Combine the spices for the marinade. Set aside 2 teaspoons and mix the rest with the lemon juice. Rub into the chicken and marinate in the refrigerator for up to 1 day.
• Preheat the oven to 400 degrees. Set the chicken out of the fridge & let it come to room temperature.
• Place the onions in a large skillet along with 1 1/2 tablespoons of the olive oil, 1/4 cup of chicken stock, reserved spices. Cover and cook on low for 20 minutes.
• Place the chicken, upside down, on a nonstick baking pan. Spread the onions over the chicken; cover with foil and bake 30 minutes.
• Lightly brush a large ovenproof dish with the remaining oil. Scatter the torn bread along the bottom. Sprinkle the remaining chicken stock over the bread.
• Carefully flip the chicken & onion onto the bread so that it is right side up. Return to the oven and bake 20 minutes,uncovered, until tender and the skin is crispy brown. Top with the pine nuts, if using.

Steps:

• Slash the flesh of each piece of chicken diagonally a few times, around 3/4 inch apart, and then place the meat in a large bowl or plastic container. Add the lemon juice; 3 tablespoons olive oil; 1 1/2 tablespoons sumac; the garlic, cumin, allspice and cinnamon; and 1 1/2 teaspoons salt and 1/4 teaspoon pepper. Rub the mixture into the meat. Add the red onion and toss to coat. Cover and transfer to the refrigerator to marinate, 1 to 3 hours.
• When you are ready to cook the chicken, heat the oven to 375 degrees. Transfer the meat, onion slices and any juices to a baking sheet and roast until the juices run clear when the chicken pieces are pierced at their thickest part, about 40 minutes. Once the chicken is cooked, cover the baking sheet tightly in foil and set aside while you prepare the toppings.
• In a small skillet, cook the pine nuts in the remaining 1 tablespoon olive oil over low heat, stirring occasionally, until golden brown, about 2 minutes, then transfer to a paper towel to drain.
• To serve, heat the naan or taboon bread in the oven until toasted and warmed and transfer to a platter. Arrange the chicken and red onion on top. Finish with a smattering of pine nuts, sumac and chopped parsley. Drizzle any remaining roasting juices so they soak into the bread, then drizzle with a little more olive oil.

Steps:

• Cut the onions small.
• cover with olive oil and cook over medium heat until onions are tender but not overcooked.
• add 1tsp salt and leave aside.
• cut the chicken into four pieces each,clean with lemon,cover with 1 tsp salt , the spices spices and 2 Tbl olive oil ,cover with foil paper and place in the oven to cook.
• spread around 2 tsp of the onion mix on each pita bread making sure its covered with onions.
• spread 1 tsp sumac over each bread.
• place in a round plate.
• place 2 chicken pieces on top.
• cover with the remaining olive oil and onions mix.
• spread fried almonds or pine nuts on top.
• Eat with plain greek yogurt.