As Ramadan draws near, we’re going to share recipes from chefs from our favourite restaurants and hotels in Doha.
Chicken musakhan is a Palestinian-Arab dish of roasted chicken baked with onions, sumac and fried pine nuts, either served over taboon bread or made into small rolls. It originated in the Tulkarm and Jenin area in Palestine.
The dish is simple to make and the ingredients needed are easily available. All you need to do is follow the below instructions to whip up these delicious chicken musakhan rolls.
The recipe has been shared by executive sous chef Salim Al Ashi from InterContinental Doha The City.
1 Whole chicken (1.4kg)
600g red onion, shredded
250ml olive oil
50g roasted pine nuts
6 pieces markouk bread
Salt and pepper to taste
1 Clean the whole chicken and boil until cooked. Cool and remove the skin and the bones, then shred.
2 In a pot, heat the olive oil and add the shredded onion and start cooking until it starts turning yellow, then add the sumac and mix together. Keep on low fire until the onions are cooked well, then add the salt and white pepper.
3 Add the shredded chicken to the mixture and cook it for 8-10 minutes on low fire.
4 Add the roasted pine nuts to the mixture.
5 Cut the bread into triangle shapes, then start adding the mixture inside the bread. Roll the triangles and close from both sides so it looks like a finger.
6 Arrange the ready rolls on a tray and brush with olive oil.
7 Bake in a hot oven for 4-5 minutes until it turns golden or toast on a panini grill until crispy.
8 Serve with cucumber yoghurt.