Olive Harvest Musakhan Feast
The Quirky Foodster Team
Ingredients
- Whole chickens, cut into pieces — about 3 kg (6.6 lb total)
- Large onions, thinly sliced — 8
- Ground sumac — 60 g (2 oz)
- Ground allspice — 2 tsp
- Cinnamon — 1 tsp
- Fresh olive oil, divided — 360 ml (12 fl oz)
- Taboon or other flatbreads — 8
- Pine nuts, toasted — 70 g (2.5 oz)
- Salt and pepper — to taste
Method
- Heat half the olive oil in a very large pan (or work in two batches) and cook the sliced onions over low heat for 30–35 minutes until deeply softened and caramelised.
- Stir in the sumac, allspice and cinnamon, and season with salt and pepper.
- Preheat the oven to 200°C (400°F).
- Season the chicken pieces with salt and pepper, and rub with the remaining olive oil.
- Roast the chicken in batches for 35–40 minutes until golden and cooked through.
- Lay the flatbreads on large baking trays, top generously with the sumac-onion mixture, then arrange the roasted chicken on top.
- Return to the oven for 5–8 minutes to warm through.
- Scatter generously with toasted pine nuts and drizzle with any remaining fresh olive oil before serving to the gathered family and neighbours.
Introduction: A generous, feast-sized musakhan prepared to celebrate the olive harvest, using freshly pressed oil and shared among family and neighbours.
Cultural Background: The olive harvest holds profound cultural and economic significance in Palestine, and preparing a large musakhan using the season's first pressed oil is a cherished way families celebrate and give thanks for the harvest together.
Tips: Use the freshest olive oil available, ideally from the current harvest, as this is central to the dish's seasonal significance. Cook the onions in batches if needed, as this large quantity may not fit in one pan at once.
Variations: Add extra sumac at the table for those who enjoy a more pronounced tang. Serve alongside a simple tomato and cucumber salad to round out the feast.
Storage: Refrigerate the chicken and onion mixture separately in airtight containers for up to 3 days; bread is best fresh.
Reheating: Reheat the chicken and onions gently in an oven at 160°C (325°F); assemble on fresh or reheated bread.
FAQs:
Q: Why is the olive harvest so significant in Palestine?
A: Olive trees and olive oil hold deep cultural, economic and symbolic importance in Palestinian life, and the harvest season is a time of community gathering and celebration.
Q: How many people does this feast-sized recipe serve?
A: This quantity comfortably serves 12–16 people as part of a larger harvest celebration.
- Whole chickens, cut into pieces — about 3 kg (6.6 lb total)
- Large onions, thinly sliced — 8
- Ground sumac — 60 g (2 oz)
- Ground allspice — 2 tsp
- Cinnamon — 1 tsp
- Fresh olive oil, divided — 360 ml (12 fl oz)
- Taboon or other flatbreads — 8
- Pine nuts, toasted — 70 g (2.5 oz)
- Salt and pepper — to taste
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