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Cook along with Baity: Bringing a taste of Palestine to your kitchen

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.


  • x4 Chicken thighs
  • x1 Baby cucumber
  • x8 Red onions
  • 40g Sumac
  • 500g Yoghurt (natural/greek)
  • 2 tablespoons flaked almonds
  • 60g Musakhan spice mix
  • x4 Tandoori baked nan bread
  • 7 Parsley stalks
  • A pinch of dried mint

Cooking Instructions 

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


Plating Up!

  • 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!


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