Chicken Musakhan is a Palestinian cuisine dish, Jordan, and Syria. This dish composed of baked chicken with onions, sumac, toasted pine nuts, and served over bread.
Chicken Musakhan is considered the national meal in Palestine. In Arab cuisine used sumac as a garnish dishes, and added to salads.
Chicken Musakhan is complete dish full of the various ingredients and easy to prepare it.
Here are Health Benefits and Facts about Chicken Musakhan with Sumac
- Sumac, (genus Rhus) a small trees belonging to the cashew family. Sumac have been used as medicines, dyes, and beverages.
- There are over 300 types of sumac within the Anacardiaceae family.
- Sumac as spice can help lower blood sugar levels.
- A Study has been shown that sumac can to have a positive effect on diabetes patients.
- It can be used as a topical cream and it is anti-inflammatory.
- Sumac can get rid of gray hair.
- Sumac juice is good in vitamin C, which help to reduces cold and flu conditions.
- Chicken is probably the most eaten and favorite food in the world.
- Chicken is rich source in selenium, and antioxidants, which can reduce degenerative diseases such as inflammatory diseases, neurological problems, and cardiovascular. In addition to, chicken can fight cell damaging free radicals.
- The best way to cook chicken is to bake, boiling, and grilling rather than frying to avoid various health problems, especially people with chronic heart disease and kidney.
- Chicken contains about (100g) magnesium, protein (18g), fat (15g), calcium (11mg), calories (215), phosphorus (146mg), and also contains vitamin C, E, , D, Vitamin B-12, vitamin K.
- Chicken contains less cholesterol and saturated fat than other common proteins, like beef, duck and pork, means that to prevent heart disease, high blood pressure, and cancer.
Amazing Baked Chicken Musakhan with Sumac
Yield: 6 persons
Preparation Time: 15 Minutes
Cooking Time: 60 Minutes
3 chickens each cut into half with bones and skin in tact
6 large onions diced
1 1/2 cup olive oil
2 cups chicken stock
Toasted pine nuts
2 cups hot water
Salt and pepper to taste
1/2 cup sumac
1 tbsp ground black pepper
1 tsp ground cinnamon
1 tsp nutmeg
1 tsp ground cloves
1 tsp allspice
1 tsp ground cardamom
Mix the above together
1- Rub chicken halves with spice mixture.
2- Fry in batches in olive oil until skin in golden, set aside.
3- Strain the oil and put into clean pot.
4- Sauté onion in the oil with some salt and pepper until tender, add the rest of the sumac and mix.
5- Arrange chicken in a large oven tray, mix with half of the onions, cover and bake in a moderate heat for one hour.
6- Lift chicken from tray and keep warm.
7- Add hot chicken stock and water to the drippings in the tray and stir.
8- Put over the remaining onions and bring to the boil.
9- Arrange the bread in a wide dish, soak with the onions mixture.
10- Lay chicken on top and sprinkle with pine nuts and sumac.
Nutrition Facts in Baked Chicken Musakhan with Sumac
Serving size: 1 serving
Total Fat 19.0g
Vitamin B-6 28.0%