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At Tanoreen in Bay Ridge, Brooklyn, chef Rawia Bishara prepares her version of musakhan, a staple Palestinian slow-cooked chicken dish smothered in silky onions and bright, lemony sumac, set on top of flatbread. Traditionally its made by roasting a whole chicken, but here its broken down into parts for easier browning and faster cooking. When serving, dont forget about tearing off pieces of the bread: It will have soaked up some of the juices from the chicken and the sweet onions.

Musakhan (Sumac Chicken With Onions and Flatbread) originally published by on Wed, 29 Jan 2020 11:00:00 +0000 at _https://www.bonappetit.com/recipe/musakhan


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