Palestinian Chicken and Rice (Musakhan-Inspired)
Palestinian Chicken and Rice (Musakhan-Inspired)
Ingredients
For the Chicken
- 3 pounds whole chicken, cut into 8 pieces
- 1 red onion, large, finely chopped
- 2 tablespoons sumac
- 1/4 cup olive oil
- 1 teaspoon salt, or to taste
- 1/2 teaspoon black pepper, freshly ground, or to taste
For the Rice
- 2 cups basmati rice, rinsed until water runs clear
- 3 1/2 cups chicken broth
- 1 cinnamon stick
- 1 bay leaf
- 3 cardamom pods, lightly crushed
- 1/2 teaspoon salt, or to taste
For Garnish
- 1/4 cup toasted pine nuts
- 2 tablespoons fresh parsley, chopped
Instructions
- 1
Preheat your oven to 400°F (200°C).
⏱️ 10 min•🌡️ 400
- 2
In a large bowl, combine the chopped red onion, sumac, 1/4 cup olive oil, 1 teaspoon salt, and 1/2 teaspoon black pepper. Mix well.
⏱️ 5 min
- 3
Add the chicken pieces to the bowl with the onion mixture. Rub the mixture all over the chicken, ensuring each piece is well coated.
⏱️ 5 min
- 4
Arrange the chicken pieces in a single layer in a large roasting pan or oven-safe dish.
⏱️ 2 min
- 5
Roast the chicken in the preheated oven for 45-50 minutes, or until cooked through and golden brown. Flip the chicken halfway through cooking for even browning.
⏱️ 50 min•🌡️ 400
- 6
While the chicken is roasting, prepare the rice. In a medium saucepan, combine the rinsed basmati rice, chicken broth, cinnamon stick, bay leaf, crushed cardamom pods, and 1/2 teaspoon salt. Bring to a boil over medium-high heat.
⏱️ 10 min
- 7
Once boiling, reduce the heat to low, cover the saucepan tightly, and simmer for 15-20 minutes, or until all the liquid has been absorbed and the rice is tender. Do not lift the lid during this time.
⏱️ 20 min
- 8
Remove the saucepan from the heat and let it sit, covered, for another 5 minutes. Then, fluff the rice gently with a fork and remove the cinnamon stick, bay leaf, and cardamom pods.
⏱️ 5 min
- 9
To serve, spoon the fragrant rice onto a large serving platter. Arrange the roasted sumac chicken pieces on top of the rice.
⏱️ 3 min
- 10
Garnish generously with toasted pine nuts and fresh chopped parsley before serving.
⏱️ 2 min
Kitchen Tools
Nutrition Facts (per serving)
Palestinian Chicken and Rice (Musakhan-Inspired)
For the Chicken
- 3 pounds whole chicken, cut into 8 pieces
- 1 red onion, large, finely chopped
- 2 tablespoons sumac
- 1/4 cup olive oil
- 1 teaspoon salt, or to taste
- 1/2 teaspoon black pepper, freshly ground, or to taste
For the Rice
- 2 cups basmati rice, rinsed until water runs clear
- 3 1/2 cups chicken broth
- 1 cinnamon stick
- 1 bay leaf
- 3 cardamom pods, lightly crushed
- 1/2 teaspoon salt, or to taste
For Garnish
- 1/4 cup toasted pine nuts
- 2 tablespoons fresh parsley, chopped
Instructions
- 1
Preheat your oven to 400°F (200°C).
⏱️ 10 min•🌡️ 400 - 2
In a large bowl, combine the chopped red onion, sumac, 1/4 cup olive oil, 1 teaspoon salt, and 1/2 teaspoon black pepper. Mix well.
⏱️ 5 min - 3
Add the chicken pieces to the bowl with the onion mixture. Rub the mixture all over the chicken, ensuring each piece is well coated.
⏱️ 5 min - 4
Arrange the chicken pieces in a single layer in a large roasting pan or oven-safe dish.
⏱️ 2 min - 5
Roast the chicken in the preheated oven for 45-50 minutes, or until cooked through and golden brown. Flip the chicken halfway through cooking for even browning.
⏱️ 50 min•🌡️ 400 - 6
While the chicken is roasting, prepare the rice. In a medium saucepan, combine the rinsed basmati rice, chicken broth, cinnamon stick, bay leaf, crushed cardamom pods, and 1/2 teaspoon salt. Bring to a boil over medium-high heat.
⏱️ 10 min - 7
Once boiling, reduce the heat to low, cover the saucepan tightly, and simmer for 15-20 minutes, or until all the liquid has been absorbed and the rice is tender. Do not lift the lid during this time.
⏱️ 20 min - 8
Remove the saucepan from the heat and let it sit, covered, for another 5 minutes. Then, fluff the rice gently with a fork and remove the cinnamon stick, bay leaf, and cardamom pods.
⏱️ 5 min - 9
To serve, spoon the fragrant rice onto a large serving platter. Arrange the roasted sumac chicken pieces on top of the rice.
⏱️ 3 min - 10
Garnish generously with toasted pine nuts and fresh chopped parsley before serving.
⏱️ 2 min