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

Chicken

• 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

Onions

• 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

Garnish

• 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

Yoghurt

• 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!

Sahteyn!