Castilian-Leonese Musakhan

Ingredients

In this adaptation, we incorporate the flavors and ingredients of Castilian-Leonese cuisine into the traditional Musakhan recipe. The original dish typically uses sumac, a tangy spice, which we replace with paprika to add a smoky flavor. Additionally, we incorporate the use of a buttery pastry crust, which is a characteristic feature of Castilian-Leonese cuisine. We alse have the original recipe for Musakhan, so you can check it out.

• 500g (1.1 lb) boneless, skinless chicken thighs 500g (1.1 lb) boneless, skinless chicken thighs
• 2 tablespoons olive oil 2 tablespoons olive oil
• 2 teaspoons paprika 2 teaspoons paprika
• 1 teaspoon ground cumin 1 teaspoon ground cumin
• 3 cloves garlic, minced 3 cloves garlic, minced
• 2 large onions, thinly sliced 2 large onions, thinly sliced
• Salt and pepper to taste Salt and pepper to taste
• 1 sheet of puff pastry 1 sheet of puff pastry
• 1 egg, beaten (for egg wash) 1 egg, beaten (for egg wash)

Nutrition

• Calories (kcal / KJ): 420 kcal / 1760 KJ
• Fat (total, saturated): 24g, 6g
• Carbohydrates (total, sugars): 26g, 4g
• Protein: 26g
• Fiber: 3g
• Salt: 1g

Preparation

1. 1.
   Preheat the oven to 200°C (400°F).
2. 2.
   In a bowl, combine the olive oil, paprika, cumin, minced garlic, salt, and pepper. Add the chicken thighs and marinate for at least 30 minutes.
3. 3.
   Heat a large skillet over medium heat and add the marinated chicken thighs. Cook until browned on both sides and cooked through, about 8-10 minutes. Remove the chicken from the skillet and set aside.
4. 4.
   In the same skillet, add the sliced onions and cook until caramelized, stirring occasionally, for about 15-20 minutes.
5. 5.
   Roll out the puff pastry sheet and place it in a pie dish. Add the caramelized onions on top of the pastry.
6. 6.
   Shred the cooked chicken into bite-sized pieces and spread it evenly over the onions.
7. 7.
   Fold the edges of the pastry over the filling, creating a rustic pie shape. Brush the pastry with the beaten egg.
8. 8.
   Bake in the preheated oven for 25-30 minutes, or until the pastry is golden brown and crispy.
9. 9.
   Remove from the oven and let it cool for a few minutes before serving.

Treat your ingredients with care...

• Chicken thighs — Make sure to remove any excess fat or skin before marinating. This will result in a leaner and more tender filling.

Tips & Tricks

• For a spicier version, add a pinch of cayenne pepper to the marinade.
• Serve the Musakhan pie with a side of fresh salad or roasted vegetables for a complete meal.
• If you prefer a lighter version, you can use chicken breast instead of thighs.
• Feel free to experiment with different spices and herbs to customize the flavor profile to your liking.
• Leftovers can be refrigerated and reheated in the oven for a delicious next-day meal.

Serving advice

Serve the Castilian-Leonese Musakhan warm, either as a main course or as part of a buffet-style spread. Cut it into slices and garnish with fresh herbs, such as parsley or cilantro, for an added touch of freshness.

Presentation advice

To enhance the presentation, sprinkle some paprika or cumin on top of the pie before baking. This will create an attractive color contrast and add an extra layer of flavor.