Palestinian Msakhan by @lesgourmandisesdeloubna

1h35

6 servings

🍗

6

Chicken thighs

🧅

1 kg

Red onions

🫙

3 tbsp

Sumac

🫙

1 tsp

Cumin

🪵

0.5 tsp

Cinnamon

🫙

0.5 tsp

Ground cardamom

🧂

Salt

⚫

Pepper

🧄

5 cloves

Garlic

🍋

2

Lemon juice

🫒

Olive oil

🥣

200 g

Greek yogurt

🍯

1 tbsp

Pomegranate molasses

🥜

Pine nuts

🌿

Parsley

  1. Step
    • Salt

    Prepare the marinade with salt, pepper, cumin, cinnamon, ground cardamom and plenty of sumac.

  2. Add
    • Garlic
    • Lemon juice
    • Olive oil

    Add the crushed garlic cloves, the lemon juice, and a generous quantity of olive oil.

  3. Arrange
    • Red onions

    In a large oven dish, arrange the sliced red onions.

  4. Mix
    • Red onions

    Mix the onions well with half of the marinade.

  5. Coat
    • Chicken thighs

    Coat the chicken thighs with the rest of the marinade, making sure they are well covered.

  6. Place
    • Chicken thighs
    • Red onions

    Place the chicken thighs skin side down over the onions and cover the dish.

  7. Bake
    • Chicken thighs
    • Red onions

    Bake in a preheated oven at 190°C, covered, for 1h15.

  8. Step
    • Chicken thighs

    Remove the covering, turn the chicken over, and let it brown uncovered.

  9. Mix
    • Greek yogurt
    • Garlic
    • Pomegranate molasses

    Prepare the sauce by mixing the thick Greek yogurt, grated garlic clove, pomegranate molasses, salt and pepper.

  10. Sprinkle
    • Pine nuts
    • Parsley

    Sprinkle toasted pine nuts and fresh parsley over the dish once out of the oven.

Palestinian Msakhan by @lesgourmandisesdeloubna

1h35

6 servings

🍗

6

Chicken thighs

🧅

1 kg

Red onions

🫙

3 tbsp

Sumac

🫙

1 tsp

Cumin

🪵

0.5 tsp

Cinnamon

🫙

0.5 tsp

Ground cardamom

🧂

Salt

⚫

Pepper

🧄

5 cloves

Garlic

🍋

2

Lemon juice

🫒

Olive oil

🥣

200 g

Greek yogurt

🍯

1 tbsp

Pomegranate molasses

🥜

Pine nuts

🌿

Parsley

Preparation Steps

  1. Step 1/10

    Prepare the marinade with salt, pepper, cumin, cinnamon, ground cardamom and plenty of sumac.

    🧂Salt
    ⚫Pepper
    🫙Cumin
    🪵Cinnamon
    🫙Ground cardamom
    🫙Sumac
    🥣Mixing bowl

  2. Step 2/10

    Add the crushed garlic cloves, the lemon juice, and a generous quantity of olive oil.

    🧄Garlic
    🍋Lemon juice
    🫒Olive oil
    🥣Mixing bowl

  3. Step 3/10

    In a large oven dish, arrange the sliced red onions.

    🧅Red onions
    🍳Oven dish
    🔪Knife
    🪵Cutting board

  4. Step 4/10

    Mix the onions well with half of the marinade.

    🧅Red onions
    🍳Oven dish
    🥄Spoon

  5. Step 5/10

    Coat the chicken thighs with the rest of the marinade, making sure they are well covered.

    🍗Chicken thighs
    🥣Mixing bowl

  6. Step 6/10

    Place the chicken thighs skin side down over the onions and cover the dish.

    🍗Chicken thighs
    🧅Red onions
    🍳Oven dish
    Lid or foil cover

  7. Step 7/10

    Bake in a preheated oven at 190°C, covered, for 1h15.

    🍗Chicken thighs
    🧅Red onions
    🍳Oven dish
    Lid or foil cover

  8. Step 8/10

    Remove the covering, turn the chicken over, and let it brown uncovered.

    🍗Chicken thighs
    🍳Oven dish

  9. Step 9/10

    Prepare the sauce by mixing the thick Greek yogurt, grated garlic clove, pomegranate molasses, salt and pepper.

    🥣Greek yogurt
    🧄Garlic
    🍯Pomegranate molasses
    🧂Salt
    ⚫Pepper
    🥣Mixing bowl
    🥄Spoon

  10. Step 10/10

    Sprinkle toasted pine nuts and fresh parsley over the dish once out of the oven.

    🥜Pine nuts
    🌿Parsley
    🍳Oven dish
    🍳Stovetop pan

Composition

Ingredients

Types

Meat, Vegetables, Spices, Fruits, Fats, Oils, Dairy, Condiments, Nuts, Herbs

Ingredients

Chicken thighs, Red onions, Sumac, Cumin, Cinnamon, Ground cardamom, Salt, Pepper, Garlic, Lemon juice, Olive oil, Greek yogurt, Pomegranate molasses, Pine nuts, Parsley

Notes

Chicken thighs (free-range), Red onions (sliced, not too thin, not too thick), Salt (to taste, for the sauce), Pepper (to taste, for the sauce), Garlic (crushed, grated, for the sauce), Lemon juice (juice of two lemons), Olive oil (generous quantity), Greek yogurt (thick), Pine nuts (toasted, for garnish), Parsley (fresh, chopped, for garnish)

Allergens

Milk, Tree nuts

Dietetics

Dietary regimen

Egg-Free, High-Protein, Low-Carb, soy-free, Gluten-Free

Calories

520 kcal

Macro nutrients

Protein: 32g, Carbohydrates: 18g, Fat: 36g, Fiber: 3g, Sugars: 7g

Nutritional Information

Minerals

Sodium: 480mg, Potassium: 500mg, Iron: 2.2mg, Calcium: 90mg

Vitamins

Vitamin C: 12mg, Vitamin B6: 0.6mg, Vitamin A: 80mcg

Preparation

Time Information

Preparation

20 minutes

Cooking

1 hour 15 minutes

Overall

1 hour 35 minutes

Difficulty

Level

Medium (2/4)

Steps

10 steps

Equipments

Utensils

Mixing bowl, Oven dish, Lid or foil cover, Spoon, Knife, Cutting board

Appliances

Oven

Type

Type

Type Of Dish

Main Course

Occasions

Ramadan, Iftar, Family gathering

Origin

Source

Platform

instagram

Original Creator

@lesgourmandisesdeloubna

Origin

Cuisine

Levantine, Middle Eastern

Geographic

Palestine, Middle East

Various

Aspect

Texture

Tender, Juicy, Crispy skin, Crunchy (pine nuts)

Flavors

Tangy, Citrusy, Spiced, Savory, Garlicky

Other

Price

Medium

Recommended Preservation

fridge

Preservation Infos

fridge : 3 days (store in an airtight container,reheat thoroughly before serving), freezer : 2 months (store chicken and onions in an airtight container, without the yogurt sauce,thaw in the fridge before reheating)