Tag: Roast

Mussakhan Palestinian Roast Chicken with Sumac and Red Onions by Gordon Ramsay

Mussakhan Palestinian Roast Chicken with Sumac and Red Onions



© 2020 | http://angiesrecipes.blogspot.com

© 2020 | http://angiesrecipes.blogspot.com

Mussakhan, one of the beloved national dishes of Palestine, is just one of those dishes that you have to eat it with your hands. “Mussakhan” (literally means “something that is heated”), is roasted chicken, heavily spiced with sumac and a few other Middle Eastern spices. It’s a simple, hearty, oniony and packed full of fingerlicking flavour dish that you absolutely need to try.
Mussakhan is usually served over taboon bread which soak up the juice and olive oil, but it’s equally delicious over a bed of rice or alongside a seasonal salad.

  • 1.2kg Chicken drumsticks (or quarters)
  • 4 tbsp Extra-virgin olive oil, divided, plus more for drizzling
  • 2 tbsp Ground sumac, plus more for sprinkling
  • 1/2 tsp Ground allspice
  • 1/2 tsp Ground cumin
  • 1/4 tsp Ground cinnamon
  • 3 tbsp Fresh lemon juice
  • 1 tbsp Minced garlic (about 4 medium garlic cloves)
  • 1 1/2 tsp Salt
  • 1/4 tsp Freshly ground black pepper
  • 2 Large red onions, halved then thinly sliced
  • 2 tbsp Pine nuts, toasted
  • Arabic taboon bread, for serving
  • 1/4 cup Coarsely chopped flat-leaf parsley
  1. Place chicken drumsticks in a large bowl. Separate thighs and drumsticks if using chicken quarters. Add in 3 tablespoons of olive oil, the sumac, allspice, cumin, cinnamon, lemon juice, garlic, salt, and pepper. Mix well, using your hands to rub the marinade into the meat. Add the onion and toss with the chicken, then cover and refrigerate for at least 1 hour or overnight in the refrigerator.
  2. When you are ready to cook the chicken, set a rack in the top third of the oven and preheat to 190C/375F.
  3. Line a large baking tray with aluminum foil, then add the chicken drumsticks. Scatter the onion around the pan. Drizzle any extra marinade over. Roast until the chicken skin is deep golden and its juices run clear when the chicken is pierced with a paring knife at its thickest parts, 40–50 minutes.
  4. Remove the baking sheet, then tent the chicken with aluminum foil and let rest while you prepare the toppings. Leave the oven on. Place the bread on a clean baking sheet and transfer to the oven to warm it through and lightly toast it.
  5. In a small skillet over medium-low heat, add the remaining tablespoon of olive oil and the pine nuts. Cook, stirring constantly, until the nuts are fragrant and light golden brown, about 2 minutes. Transfer to a plate lined with kitchen paper to drain and cool slightly.
  6. Remove the bread and transfer to a large serving platter. Top it with the chicken drumsticks and onion, sprinkle with the pine nuts, a little sumac, and the chopped parsley, then drizzle with any remaining roasting juices and more olive oil as needed to moisten the bread. Enjoy!

http://schneiderchen.de | © 2020 | http://angiesrecipes.blogspot.com

© 2020 | http://angiesrecipes.blogspot.com

http://schneiderchen.de | © 2020 | http://angiesrecipes.blogspot.com

© 2020 | http://angiesrecipes.blogspot.com

How To Roast Acorn Squash by Gordon Ramsay

How to Roast Acorn Squash 2


This roasted acorn squash recipe is creamy, tender, and versatile — perfect as an easy weeknight side dish. This post will show you how to roast acorn squash perfectly. Make it with brown sugar and maple syrup for a sweet option, or with olive oil and salt for a savory option. You can even make it paleo by using coconut sugar!

roast acorn squash on a plate

Squash is one of my favorite fall ingredients. It’s tasty, simple to prepare, and so versatile! This post is all about one of my favorites — acorn squash! Be sure to check out my tutorials on butternut squash and spaghetti squash, too. If you’re short on time, you can also cook acorn squash in an instant pot!

I still remember the first time I tasted acorn squash. I was about 10 years old and couldn’t believe something so good could be part of a healthy dinner. I mean, it had syrup on it!

But a little syrup goes a long way, giving the squash tons of flavor without adding many calories.

Of course, acorn squash is also delicious in more savory preparations, too. I love stuffing it with sausage, stirring it into acorn squash risotto, or spicing it up with chipotle glaze.

ingredients for how to make a roast acorn squash recipe

How To Pick An Acorn Squash

Acorn squash is technically a winter squash, but it belongs to the summer squash family. Basically, it needs a bit more time in the sun but is perfect to eat in the fall. 

How can you tell when an acorn squash is ripe? 

The easiest ways to tell if the squash is ripe is by: 

  1. Looking for squash with smooth, dull skin and no soft spots — shiny skin is a sign it was picked too soon. 
  2. Choosing a squash that is equally orange and green in color — too much orange means it’s overripe; too much green means it’s not ripe enough. 
acord squash cut in half with seeds removed

How To Cut An Acorn Squash

Acorn squash can be made as a sweet dish or a savory one. Which is another reason this is one of my favorite seasonal sides. It’s so simple to make, but as with most squash, cutting it is the hardest part.

Start by grabbing your sturdiest, sharpest chef’s knife. Using a little bit of elbow grease, cut the acorn squash in half. The easiest way to do this is to find a valley in between the ridges of the squash. Now, cut from the stem down to the point — instead of across the diameter. 

I recommend holding the stem of the acorn squash with a towel, that way, it’s less likely to slip out of your hand. 

Next, using a large spoon, clean out the seeds. 

This is where you have a choice to make: Are you feeling savory or sweet? 



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Garlic Rice Roast Chicken – Getting Under Your Skin by Gordon Ramsay

Garlic Rice Roast Chicken – Getting Under Your Skin


I thought I’d done every conceivable combination of rice and chicken possible, including, but not limited to, chicken in rice, chicken on rice, chicken next to rice, and of course, chicken and rice soup. I’d also done rice stuffed inside the cavity before, but for the first time ever, I was able to experience the magic that is… to read the rest of Chef John’s article about this Garlic Rice Roast Chicken recipe, please follow this link to become a member.)

Follow this link to get a complete, printable written recipe for Garlic Rice Roast Chicken!

And, as always, enjoy! 


If you want more information about why the blog format has changed, and why we’re now offering complete written recipes, please read all about that here. 


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