How to Prepare Eric Ripert Chicken Musakhan | مسخّن

Hey everyone, it’s me again, Dan, welcome to my recipe page. Today, I will show you a way to prepare a distinctive dish, chicken musakhan | مسخّن. One of my favorites food recipes. For mine, I’m gonna make it a bit tasty. This is gonna smell and look delicious.

Chicken Musakhan

To get started with this recipe, we have to prepare a few ingredients. You can cook chicken musakhan | مسخّن using 27 ingredients and 9 steps. Here is how you can achieve it.

The ingredients needed to make Chicken Musakhan | مسخّن:

1. Get Ingredients:
2. Take Brine:
3. Make ready 500 g Water,
4. Make ready 25 g Sea Salt,
5. Take 5 g Liquid Smoke,
6. Make ready 500 g Boneless Chicken Thigh with Skin,
7. Prepare Spice Blend:
8. Take 1/2 TBSP Coriander Seeds,
9. Prepare 1/4 TBSP Cumin Seeds,
10. Prepare 1/2 TBSP Black Peppercorns,
11. Make ready 3 Cloves,
12. Prepare 3 Green Cardamom,
13. Make ready 1 Cinnamon Stick,
14. Get Pinch Nutmeg Freshly Grated,
15. Prepare 1/8 Cup Sumac Powder,
16. Prepare Musakhan:
17. Take 3 Cloves Garlic,
18. Make ready 1/4 Cup High Quality Olive Oil,
19. Take 2 Yellow Onions Finely Sliced,
20. Take Pinch Sea Salt,
21. Make ready Pinch Demerara Sugar,
22. Take Chicken Stock, 1/8 Cup + 1/4 Cup
23. Get 1 Handful Pine Nuts / Almond / Cashew,
24. Get Dried Basil, For Garnishing
25. Prepare Sumac Powder, For Garnishing
26. Take 2 Homemade Taboon Bread,
27. Take Sacha Inchi Oil / High Quality Olive Oil, Drizzle

Instructions to make Chicken Musakhan | مسخّن:

1. Check out my previous post for the Taboon recipe.
2. Brining the chicken. - - Transfer water into a large bowl. - - Add in salt and liquid smoke. Stir until the salt has dissolved. - - Add in the chicken, cover and chill in the fridge for 24 to 48 hrs.
3. Preparing the spice blend. - - Toast coriander seeds, cumin seeds, peppercorns, cloves, green cardamom and cinnamon in a skillet over medium heat until aromatic. - - Transfer into a spice grinder and blitz until powder forms. - - Grate in some nutmeg and add in Sumac powder. - - Give it another blitz and set aside.
4. Preparing the musakhan. - - Preheat oven to 180 degree celsius or 360 fahrenheit. - - After the chicken has brined, transfer onto a large bowl. - - Grate in the garlic and add in half of the spice blend. - - Massage onto the chicken, making sure it is well coated. - - Set aside.
5. In a skillet over medium heat, add in olive oil. - - Once the oil is heated up, add in the chicken, skin side down. - - Sear the chicken until the skin is crispy browned. - - Flip, tilt and baste the chicken with all the liquid. - - Continue cooking for another 2 to 3 mins. - - Remove from heat and set aside on a plate.
6. In the same skillet over medium heat, add in the onions. - - Season with salt and sugar. - - Saute, picking up all the nooks and crannies that are stuck on the skillet, until the onions are translucent. - - Add 1/8 cup of chicken stock onto the bowl (that is used to coat the chicken). - - Stir to pick up any leftovers and add to the skillet. - - Deglaze and saute to combine well.
7. Add in the remaining half of the spice blend and 1/4 cup of chicken stock. - - Give it a final deglaze and stir to combine well. - - Remove from heat. - - Place the chicken on top of the onion, skin side up. - - Add in any leftover juices.
8. Wack into the oven and roast until the liquid has reduced to 1/4, for about 20 mins. - - While the chicken is roasting, toast nuts on a skillet. - - Remove from oven. - - Place taboon bread on serving plates. - - Spoon the onions onto the bread and place the chicken on top of the onions. - - Sprinkle the toasted nuts, dried basil and Sumac Powder over the top. - - Lastly, drizzle some sacha inchi oil over the top. - - Serve immediately.
9. For the detailed video recipe: - https://youtu.be/8jxrIkrMLdw

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