Musakhkhan is a slow cooked Palestinian dish featuring Sumac and onions. This is a quick version of Musakhkhan. It doesn't result in the tender chicken of the original, but it is tasty.
1/3 cup olive oil
2 big onions, sliced
- Fry the onion in a wok until golden
2 cloves garlic, chopped
500 grams chicken breast, cut into cubes of 2-3 cm
1/2 teaspoon cumin
bit chilli (e.g. harissa)
salt and pepper
[Optional] 1/2 - 1 teaspoon Baharat *
- Fry on high until the chicken changes colour
50 grams pine nuts
- Fry until the pine nuts are golden.
2 fresh tomatoes, cut into eigths
- Cook 1 minute.
- Put into serving dish
1 teaspoon Sumac
- Sprinkle on top
Fresh parsley or coriander
* Baharat is an Arab spice mix. It comes in different combinations depending on the country. If you don't have Baharat then try a combination of any of these:
fresh ground black pepper
and a bit of