Cooking for Palestine
We’re proud to be partnering with the award-winning Baity: Palestinian Kitchen based in Didsbury, Manchester to bring you a live cooking experience. Baity have also kindly supported our life-saving work to help provide urgently needed medical equipment to the Al-Shifa Hospital maternity department in Palestine, through this initiative.
You can also support this project by setting up your own fundraising page.
Musakhan Chicken: Bring a taste of Palestine to your kitchen
Tune in to our live cooking show and cook along with a Palestinian chef to learn how to best prepare the divine – Musakhan Chicken.
Musakhan Chicken, the national dish of Palestine: roasted sumac chicken served on sumac infused bread with sweet sautéed onions, topped with chopped parsley, toasted pine nuts and ﬂaked almonds.
You can also watch the live cooking show for more detailed cooking instructions.
- Pre heat oven to 200C or Gas 7
- Coat chicken in 4 tsp olive oil
- Sprinkle on 1 tbsp of salt
- Add 2 tbsp of musakhan spice mix
- Rub well until evenly coated
- Add a handful of sliced red onions to the bottom of a foiled tray
- Place chicken on top of onions, cover with foil (shiny side down)
- Put it into the oven (top shelf for gas) for and roast for 45 minutes
- Uncover chicken for the final 10 minutes
- Cut red onions in half and slice thinly
- Preheat olive oil in a pan and add onions
- Add a touch of salt and once bubbling, leave to simmer covered for 30 minutes
- After onions are soft and caramelised, drain from oil and place into a bowl
- Add 3 tbsp Sumac and 1 tsp salt, mix until evenly coated
- The heat from the onions will release the oils and ﬂavours of the sumac
- Coat bread with a layer of the onion jam place into oven next to chicken for 10 minutes
- Wash parsley, remove stalks and chop ﬁnely
- Add 3 tbsp cooking oil into pan and place on a high heat
- Add in ﬂaked almonds and stir around with a spoon or spatula
- Once golden brown, remove almonds and strain off excess oil
- 2 cups of natural yoghurt/ Greek yoghurt
- Toast 1x clove of garlic in oven until soft and brown
- Crush garlic into yogurt and add a pinch of salt
- Dice cucumber ﬁnely and add to yogurt
- Add dried mint to yoghurt
- Mix until evenly spread
- Decorate with pomegranates and fresh mint leaves
- Place onion coated bread onto a plate
- Carefully remove chicken and place on top of the onion covered bread
- Drizzle chicken in olive oil and sprinkle on some sumac
- Garnish the dish with chopped parsley and toasted almonds
- Serve with a dollop of yogurt and cucumber dip
- Tear away and enjoy your authentic Palestinian Musakhan!