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How to make Palestinian Musakhan - Chicken in Sumac Onions

Description: Here's my recipe for Palestinian Musakhan, chicken with sumac confit onions served on flatbread. I'm Obi from Middle Eats and I'm on a mission to show you how to cook delicious food from across the Middle East. Give the video a like if you enjoyed it and if you want to request a Middle Eastern Recipe, please leave a comment below. Ingredients: Stock: 1 Large or Mediumchicken cut into 4 pieces 1 Tbsp olive oil 1 Medium onion (diced) 4 Garlic cloves 2 Pieces of Mastic or 4 small pieces 5 Whole cardamoms pods 1 Cinnamon stick broken into 2 pieces 2 Bay leaves 1 Tsp Boharat or All spice 1/2 Tsp cumin 1/2 Tsp black peppercorns 2 Tsp salt 1 Vegetable Stock cube (optional) Onion mixture: 6-8 medium onions 350ml (12 fl oz) olive oil 100g (3.5 oz) sumac 1.5 Tsp salt 1/2 Tsp pepper You'll also need: 4-6 Flat breads (this recipe is good if you cant find any https://www.jamieoliver.com/recipes/b...) A handful of Pine nuts A handful of Coriander To make the stock: Chop an onion into large pieces Add a tablespoon of olive oil to a heavy pot on medium heat Add your mastic and let it melt into the oil Add your whole spices and toast till fragrant Add your chopped onion and cook until it begins to sweat Add the Cumin and Boharat or All Spice and mix into the onions Place your chicken pieces into the pot skin side down and sear till they have browned slightly Boil your kettle and pour in enough water to cover your chicken When it boils skim off any floating scum and discard Turn the heat down to low and let it simmer for half an hour To make the onions: Dice 6-8 medium onions into medium cubes Add your olive oil to a pot and place on medium heat Add your chopped onions, salt and pepper then mix well Cover and leave to cook for 20 minutes stirring occasionally until the onions have softened slightly Add in your sumac and mix thoroughly then cover and leave it to cook for another 20 minutes When the time is up your onions and olive oil should be a slight purple colour To assemble: Layer a couple of flat breads in a baking tray or dish Add half a ladle of the chicken stock to each flatbread Spoon over some of the onion mixture to coat each of the flatbreads and spread to an even layer Add another layer of flatbreads and repeat adding the stock and onions until you have used all your bread Finally top the dish with your chicken pieces from earlier and spoon over some of the olive oil from your pot Preheat your oven to 180 degrees and bake the dish for 10-15 minutes until golden brown Remove and decorate with some toasted pine nuts and some coriander Serve a flatbread and piece of chicken on each plate Instagram:   / itsmiddleeats   Facebook:   / middleeatsyt