Chicken Musakhan my way, simple and delicious
This dish is originally from Palestine. The basic ingredients are chicken, red onion, Sumac, served on flatbread (which I’m leaving out). Since I’m always looking to add vegetables to each and every dish, I did the same with this one…and I think the ideal vegetable to complete my quick version of Musakah is: the eggplant.
I discovered this palestinian recipe not so long ago but I was immediately intrigued by the delicious combination and taste of the dish, and especially the Sumac spice.
Sumac is a spice from the middle east made from the dried and ground berries of the wild sumac flower. It is a tangy spice with a sour, acidic and fruity flavor reminiscent of lemon juice.
Sumac has great antioxidant capacities. That’s the ability to neutralize the free radicals that can cause cancer, heart disease, and signs of aging. These antioxidants also make sumac a great addition to an anti-inflammatory diet.
Apart from being very healthy, this version of the dish is so simple to make and ready in no time!
You’ll love it!
20 min
4
Ingredients
- 600 kg of boneless chicken thighs cut into dices
- 2 medium eggplants peeled and cut into small cubes
- 2 red onions sliced into half rings
- 2 cloves of garlic chopped in small pieces
- 4 teaspoons of Sumac
- ½ teaspoon of cinnamon
- 1 ½ teaspoon of ground cumin
- Salt, black pepper
- Olive oil or coconut oil (not flavoured)
Preparation
- Heat the olive or coconut oil in a large casserole over medium heat
- Fry the chicken until seared
- Add the onions, the garlic and a teaspoon of Sumac. Stir well and let it simmer for 3 to 5 minutes until the onions are tender.
- Add the eggplant, the rest of the Sumac, the cumin, cinnamon, salt and pepper.
- Stir well and let simmer for 5 to 10 minutes until the eggplant is tender.
TIP: Just before serving, sprinkle some sumac over the dish. You can finish with some parsley
Enjoy!