Musakhan Chicken Salad
Noha Snounou, also known as @Flavours_Of_Arabia, shares her recipe for this distinctly Palestinian dish.
With caramelized onions, juicy chicken and perfectly-roasted pine nuts, Noha Snounou (the woman behind @Flavours_Of_Arabia),
shares her healthy take on Palestinian Musakhan Chicken.
Ingredients
For the chicken:
½ Lemon, juiced
3 tbsp vinegar
2 tsp salt
500g boneless chicken breast
4 large onions, cut into wedges
¼ cup olive oil
¼ cup sumac
½ tsp black pepper
Salt, to taste
Pine nuts, roasted
Mixed green leaves
Parsley
Spring onions
Cherry tomatoes
For the dressing
½ cup natural yogurt
3 tbsp tahini
½ Lemon, juiced
1 tbsp olive oil
Black pepper, to taste
Salt, to taste
Method
In a bowl, mix the salt, lemon juice and vinegar. Place the chicken in the mixture and set aside for 10 minutes.
Meanwhile, dry roast the pine nuts in a frying pan until golden, and set aside.
Then, chop the parsley and spring onions and set aside. Cut the cherry tomatoes in half and set aside.
Rinse the chicken with water, then cut each piece of chicken into 3 strips.
Place a large, deep casserole dish over medium-high heat and add olive oil, onions and a pinch of salt. Cook for 35 minutes, until slightly golden, stirring occasionally.
In a jug, mix the natural yogurt, tahini, lemon juice, olive oil, black pepper and salt, and set aside.
Then, add the sumac and black pepper and mix to the casserole dish and combine well.
Remove the mixture from the pan and set aside.
Using the same casserole dish, add the chicken and cook until golden.
Then, add the onion mixture back in and mix well.
On a serving plate, place the green leaves, parsley and spring onions. Place the chicken and onions on top.
