Syrian Chicken Musakhan-Style Dish
The recipe is Syrian deboned chicken seasoned with a rich marinade of sumac, tomato molasses, pepper molasses, and spices, then arranged with potatoes and vegetables in a tightly sealed tray and baked at 220 degrees. The top is then browned. It is served with garlic cream made from eggs, garlic, lemon, and oil.
A Syrian-style chicken dish inspired by musakhan flavors.
Like seasoned chicken with onion and bread-style serving.
Ingredients
- 2 chickens chicken
- 3 teaspoons salt
- 2 teaspoons dried coriander
- half a teaspoon black pepper
- 3 teaspoons sumac
- 1 teaspoon ground ginger
- half a teaspoon turmeric
- 1 teaspoon cardamom
- 1 teaspoon cinnamon
- quarter teaspoon nutmeg
- 1 and a half tablespoons pepper molasses pepper molasses
- quarter teaspoon cloves
- 6 garlic cloves garlic
- juice of 1 lemon lemon juice
- 3 tablespoons tomato paste
- 1 cup olive oil olive oil
- 1 litre water water
- half a large potato potatoes
- 1 red bell pepper red bell pepper
- 1 green bell pepper green bell pepper
- carrots carrots
- 2 eggs eggs
- 200 ml per egg vegetable oil
Instructions
- In the kitchen, butterfly the chickens using kitchen shears instead of a knife.
- In the kitchen, remove the excess parts, visible bones, and yellow skin from the chickens.
- In the kitchen, wash the chickens, then pat them dry with a paper towel.
- On the cutting board, make deep cuts in the thighs and breast so that the marinade penetrates inside.
- In the blender, combine the salt, dried coriander, black pepper, sumac, ginger, turmeric, cardamom, cinnamon, nutmeg, pepper molasses, cloves, garlic, lemon juice, tomato molasses, and olive oil.
- In the mixing bowl, mix the marinade until thick and uniform.
- In a baking tray, rub the chickens well with the marinade, working it into the cuts and pores.
- In the baking tray, add the potatoes, red bell pepper, green bell pepper, and carrots with the chickens.
- In the baking tray, leave the marinated chickens for at least four hours.
- In the baking tray, cover it with parchment paper, then foil, and seal it tightly.
- In the oven, bake the tray at 220 degrees with top and bottom heat.
- In a small bowl, prepare the garlic cream from eggs, juice of half a lemon, half a teaspoon of salt, four garlic cloves, and oil.
- In the garlic cream bowl, gradually blend the eggs with the oil until the garlic cream forms.
- In the oven, uncover the tray once cooked, then brown the top only for ten minutes.
- In the oven, leave the potatoes and chickens until tender and the surface is browned.