Original Palestinian Musakhan Recipe: Step-by-Step Guide for the Levantine Dish.

Nutritional Component Analysis (Per 100 Grams)

1. Energy (Calories): 79 Kcal (A low value, typically for boiled or skinless chicken.)
2. Protein: 16.79 Grams (An excellent source for muscle building.)
3. Fat: 0.39 Grams (Very low fat content.)
4. Sodium: 1087 Milligrams (It is advisable to monitor the amount of salt added later in the recipe.)

What is Musakhan? The Secret of the Authentic Levantine Flavor

1. Virgin Baladi (Local) Olive Oil: The heart and soul of Musakhan. Loaves of bread are soaked in it, and the onions are cooked in it, lending the dish unmatched tenderness and superior nutritional value.
2. Generous Quantities of Onion: The onion is coarsely chopped and fried (caramelized) in olive oil until it wilts and develops a sweet flavour.
3. Sumac: The essential spice that gives Musakhan its signature red colour and the piquant sourness that balances the flavour of the chicken and onions.
4. Chicken: The chicken is either cooked or roasted, then browned with the onion-oil mixture and sumac.
5. Taboon or Shrak Bread: Used as the base of the dish, it absorbs the rich flavour of the onions and oil.

The Jordanian Musakhan Method (The Original Musakhan) Step-by-Step

Basic Ingredients

• Chicken - 1 whole chicken or cut pieces (as desired) (It is preferable to cut it into quarters or halves.)
• Onions - 2-4 kg (coarsely chopped) (The large quantity of onion is the secret to Musakhan.)
• Virgin Olive Oil - 2-3 cups (Use the Baladi (local) oil for the authentic taste.)
• Sumac - 3-4 tablespoons (Added in the final stages to preserve its color and flavor.)
• Bread - 5-8 loaves of Taboon or Shrak bread (Depending on the size of the dish to be served.)
• Nuts for Garnishing - Pine nuts, fried or toasted almonds (For decoration and adding crunch.)
• Spices - Salt, black pepper, mixed spices (optional) (To taste.)

Preparation Steps:

1. Boil (or Roast) the Chicken: Boil the chicken with aromatics (bay leaves, cardamom, cinnamon, and onion) until tender. Reserve the chicken broth.
2. Prepare the Onion Filling: In a wide pot, heat a generous amount of olive oil. Add the coarsely chopped onion and sauté over low heat for 20-30 minutes until completely wilted and semi-caramelized.
3. Add the Sumac: Remove the pot from the heat, then add salt, black pepper, and a generous amount of sumac to the onions and stir well. You may add a little chicken broth to the onions to make the mixture moist and tender.
4. Season and Brown the Chicken: Brush the chicken pieces with some of the remaining onion-oil mixture and sprinkle them with sumac. Brown the chicken in the oven under the broiler until it achieves a beautiful golden color.
5. Prepare the Bread: Dip the Taboon or Shrak loaves in the onion-oil and sumac mixture, ensuring they are well-soaked with oil and flavor.
6. Serving: Spread the oil-soaked loaves on the serving platter (usually a large, round dish), and distribute a generous amount of the onion mixture over them. Arrange the browned chicken pieces on top of the onions, and garnish the dish with fried pine nuts or almonds.

Musakhan Rolls: An Easy, Modern Option

1. Mix the Ingredients: After preparing the onion filling and chicken, shred the chicken and mix it with the onions, oil, and sumac.
2. Roll: Cut the Shrak bread into triangles, place a portion of the filling on the wide end, and roll it tightly into a cylindrical shape (a roll).
3. Bake: Arrange the rolls on a tray, brush them with olive oil, sprinkle with sumac, then bake in the oven until they turn golden and crispy.

Nutritional Tips Regarding Musakhan

1. Follow the Rolls Method: Use chicken broth to moisten the bread instead of soaking it entirely in the onion oil.
2. Choose Skinless Chicken: To reduce the saturated fat content of the meal.

Sahtein wa 'Afiah! (Enjoy your meal and well-being!)