October 12, 2015

Musakhan ala Yotam / موسی خان خوش آمدی

A friend of mine on Face Book shared the recipe this weekend. It sounded interesting and delicious. Once I shared it with my friends with the note of "I'll make it on one of these days", an American friend of mine who used to live in the middle east for quite some time directed me to the "original" recipe which is served in bread roles. My version is made only with chicken breast and was served with rice (with what els as an Iranian could I serve the dish?!)
It was the first time in my life I used za'atar, which I immediately felt in love with its taste and texture and I shall use it quite often as of now!
Needless to say everyone at the table was satisfied with the result. Welcome to our home Musakhan!


  • 1chicken breast cut in small pieces
  • 1 big onion chopped into dices
  • 2 garlic cloves, crushed
  • 4 tbsp extra virgin olive oils
  • 1 thinly sliced lime
  • 1 tsp cinnamon
  • 1 tsp curry (that's my version)
  • 1tsp Chinese all spices
  • 1 generous tbsp sumac 
  • 2 generous tbsp za'atar
  • salt and pepper as you wish
  • 20 g butter
  • 50 pine nuts
  • 4 generous tbsp finely chopped parsley

mix everything except butter, pine nuts and parsley in a bowl and let it marinate for 24 hours.

Put the marinated chicken in the oven that is pre-heated to 200 C for 30 minutes. In the meantime, heat the butter and stir pine nuts till they turn gold. Once the chicken is ready, add pine nuts and chopped parsley to it and serve.