musahkan

How To Make musahkan

• Step 1
  Lightly flatten the chicken thighs with a mallet. Combine the olive oil, sumac, allspice, cardamom, white pepper and minced garlic in a prep bowl and whisk.
• Step 2
  Place the chicken thighs in a large baking dish in a single layer and pour the olive oil marinade over the chicken. Cover and marinate in the refrigerator for at least an hour. I prepped the chicken mid-morning.
• Step 3
  Once the chicken has marinated, preheat oven to 400 degrees and BAKE for 30 minutes.
• Step 4
  Meanwhile, as the chicken bakes, chop the onions. Heat up 2 tablespoon olive oil in a pan and sautè the onions for about 10 minutes until they glisten and are just on this side of caramelized. Set aside.
• Step 5
  In the same pan on medium-low heat gently brown the pine nuts in 1 tablespoon olive oil. Set aside.
• Step 6
  Heat oven to BROIL.
• Step 7
  Slice the bread loaves in half and layer the pieces singly-cut side UP on the bottom of an *oiled baking dish. I also lightly oiled the bread pieces on both sides. It doesn't have to be perfect as long as the bread pieces are singly layered. Tip: After layering the Arabic bread in the baking dish I lightly crisped the bread for 10 minutes in the oven along with the chicken as it baked. *olive oil
• Step 8
  Spoon HALF of the onions evenly over the bread slices. Slice the chicken thighs into medium-large chunks and place them top of the onions. Now place the other half of the onions on top of the chicken pieces. BROIL the musahkan for approximately 5-10 minutes.
• Step 9
  After removing from the oven, garnish with the toasted pine nuts and if desired, with some fresh flat leaf parsley. Serve immediately with plain yogurt on the side.
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