Deboned Chicken

Deboned Chicken

This recipe is for musahhab chicken/deboned chicken, first soaked, then seasoned with a mixture of olive oil, white vinegar, garlic, fennel, curry, sumac, pepper paste, tomato molasses, Maggi seasoning, and other spices. It is then baked with potatoes, carrots, and mushrooms in the oven at 200 degrees, with the tray covered with parchment paper and cellophane, then browned on top at the end.

Chicken prepared after removing the bones, likely for stuffing or cooking more evenly.

Like a prepared whole chicken for roasting or stuffing.

This is a kitchen preparation technique rather than a finished dish.

Ingredients

  • ¼ cup Olive oil
  • ¼ cup White vinegar
  • 1 teaspoon Salt
  • 1 cinnamon stick Cinnamon stick
  • 3 tablespoons Tomato paste
  • 1 teaspoon Whole dried coriander
  • 1 tablespoon Curry
  • 1 tablespoon Sumac
  • 7 cloves Garlic
  • 1½ tablespoons Pepper paste
  • 1 teaspoon Black pepper
  • 1½ tablespoons Maggi seasoning
  • 1 tablespoon Whole fennel seeds
  • Mushrooms
  • Carrots
  • Potatoes
  • Mixed-color bell peppers
  • 500 ml Water
  • Mentioned as part of the soak before preparation Lemon

Instructions

  1. Soak the chicken in water, salt, vinegar, and lemon for 1 hour so it does not have an off smell, then prepare it for cutting open through the middle in the kitchen.
  2. Open the chicken through the middle and separate the wings at the joint so the piece is ready for stuffing or seasoning on the preparation tray.
  3. Put 500 ml water in the blender with the garlic, fennel, curry, olive oil, vinegar, pepper paste, and tomato molasses or tomato paste, then set the dried coriander, black pepper, and sumac aside.
  4. Blend the marinade ingredients in the blender for 2 minutes until ready.
  5. Season the chicken with the marinade by hand on the work surface, making sure the marinade reaches every part.
  6. Mix the vegetables intended for the oven in the preparation bowl: mushrooms, carrots, and potatoes. An optional bell pepper may be added.
  7. Arrange the vegetables in the oven tray, then place the seasoned chicken on top.
  8. Add an amount of water to the oven tray so the dish does not dry out during baking; the amount should be between ½ cup and 1½ cups, according to your judgment.
  9. Add salt as needed after tasting the marinade in the mixing bowl, since the initial salt may not be enough with the Maggi, tomato molasses, and pepper paste.
  10. Sprinkle the dried coriander, black pepper, and sumac over the chicken in the oven tray, along with the cinnamon stick cut into three pieces.
  11. Cover the oven tray with parchment paper, then with cellophane to trap the steam.
  12. Place the tray on the lower oven rack at 200 degrees for 30 minutes, until the potatoes are cooked underneath.
  13. Move the tray to the upper oven rack after the potatoes and carrots are cooked.
  14. Brush the chicken with the remaining sauce in the oven tray, then return it to the oven until the top browns.
  15. Leave the tray in the oven until the top browns; the stated approximate browning time is about 25 minutes, depending on the oven.

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