Tried my hand at a new (to me) dish last night, actually doing some real cooking for the first time in a few weeks: Musakhan. It's a purportedly perfect Palestinian poulet platter, to be eaten communally. It's served in the too few Palestinian restaurants here in NYC, Qanoon and Tanoreen, to name two. Lots of spices are involved, and as with many recipes, your mileage may vary:
As my obsessiveness requires, various recipes were perused, to come up with something that while I'm sure would piss off properly pissed off Palestinians, wasn't bad for these jews. I used a technique from one or two or three of the recipes, which involved "marinating" the chicken pieces in half the spices and salt for a few hours, then browning the chicken pieces in lots of olive oil, before removing them and then slowly cooking down the onions, with more of the spices and olive oil, for a good half hour, before returning the chicken to the pan with the onions, and then roasting both together in the (non WIFI connected CSO) oven for about 20 more minutes. The whole was then plattered over slightly warmed incorrect bread (I only had some thick pita, at least not pocket pita, so that's what was used). Topped with roasted pine nuts (and boy did I catch these just in time), more sumac, more olive oil, and no herbs because that would've made the dish look too nice. Still in its pan, but finished cooking.
Plattered:
It'll be better next time, if I can source the right bread - and I would maybe use just legs, thighs, and wings (even though Significant Eater prefers overcooked white meat). But this chicken was absolutely delicious.
And alongside:
House pickled radishes. Olives. Roasted peppers. Cucumber/red onion/yogurt/garlic/dill salad.
We've not eaten in a restaurant in almost 3 weeks now, and one of us is getting stir crazy.
