24 Hour Musakhan Chicken at Baity, Didsbury.
We get about and eat alot. It’s what we do and it lights up our Instagram, but as we’ve gone and got a new website, we’re gonna commit to sharing the best thing we ate every week on t’interweb. Just for prosperity.
The first entry is from Middle Eastern soul food specialist Baity. Authentic Palestinian cooking, patient and proper.
Nothing sums up their technique more than the Musakhan Chicken, a lovingly roasted sumac rubbed half chicken. Sumac is a popular North African & Arabian cooking spice. Made from fresh flower berries which gives it the deep reddy hue.
The result is a tangy-citrus spice commonly use to brighten classic dry rubs and pack a proper punch of Palestinan dry heat. The chicken is rubbed and marinated in the sumac for 24 hours. Making it look as good as it tastes.
Served on sumac infused bread with sweet sautéed onions (drop the cutlery and go in with your hands here). The onions are cooked for 4 hours. That’s FOUR HOUR CARAMELISATION. And thats just the onions.
Eat it as soon as you can.
Here’s the rest of the post from our trip to Baity.
