Chicken Musakhan & Carrot Ginger Soup

Chicken Musakhan

Ingredients

  • 1 chicken divided into 4 pieces

  • 120ml olive oil, plus 2–3 tbs extra

  • 1 tbs ground cumin

  • 3 tbs sumac

  • ½ tsp ground cinnamon

  • ½ tsp ground allspice

  • 30g pine nuts

  • 3 large red onions, thinly sliced

  • 4 flatbread or naan bread

  • 5g parsley leaves, roughly chopped

  • Salt and black pepper

To serve:

  • 300g Greek-style yoghurt

  • 1 lemon, quartered

Instructions

  1. Preheat the oven to 200°C fan.

  2. Place the chicken in a large mixing bowl with 2 tablespoons of oil, 1 teaspoon of cumin, 1½ teaspoons of sumac, the cinnamon, allspice, 1 teaspoon of salt and a good grind of black pepper. Mix well to combine, then spread out on a parchment-lined baking tray. Roast until the chicken is cooked through. This will take about 40 minutes. Remove from the oven and set aside. Don’t discard any juices which have collected in the tray.

  3. Meanwhile, put 2 tablespoons of oil into a large sauté pan, and place on a medium heat. Add the pine nuts and cook for about 2–3 minutes, stirring constantly, until the nuts are golden brown. Transfer to a bowl lined with kitchen paper (leaving the oil behind in the pan) and set aside. Add the remaining 60ml of oil to the pan, along with the onions and ¾ teaspoon of salt. Return to a medium heat for about 15 minutes, stirring from time to time, until the onions are completely soft. Add 2 tablespoons of sumac, the remaining 2 teaspoons of cumin and a grind of black pepper and mix through, until the onions are completely coated. Remove from the heat and set aside.

  4. When ready to assemble the dish, set the oven to a grill setting and slice or tear the bread into quarters or sixths. Place them under the grill for about 2–3 minutes, to crisp up, then arrange them on a large platter. Top the bread with half the onions, followed by all the chicken and any chicken juices left in the tray. Either keep each piece of chicken as it is or else roughly shred it as you plate up, into two or three large chunks. Spoon the remaining onions over the top and sprinkle with the pine nuts, parsley, 1½ teaspoons of sumac and a final drizzle of olive oil. Serve at once, with the yoghurt and a wedge of lemon alongside.

*In flyer April 7 - 13, 2024
Recipe and photo credit: Otto Lenghi

Carrot Ginger Soup

Ingredients

  • 1 tbs extra-virgin olive oil

  • 1/2 medium yellow onion, chopped

  • 1/2 teaspoon sea salt

  • 5 garlic cloves, smashed

  • 1 lb carrots, roughly chopped

  • 3 tsp grated fresh ginger

  • 1 tbs apple cider vinegar

  • 3 cups vegetable broth

  • freshly ground black pepper

  • 1 tsp maple syrup, optional

  • coconut milk for garnish, optional

Instructions

  1. Heat the oil in a large pot over medium heat. Add the onions, salt and pepper and cook until softened, stirring occasionally, about 8 minutes. Add the smashed garlic cloves (they’ll get blended later) and carrots to the pot and cook 10 minutes more, stirring occasionally.

  2. Stir in the ginger, apple cider vinegar, and broth. Bring to a boil, then reduce the heat and simmer for 25 minutes.

  3. Let cool slightly and transfer to a blender. Blend until smooth. If your soup is too thick, add a little water. If you would like your soup a little sweeter, add the maple syrup.

  4. Serve with a drizzle of coconut milk, if desired.

*In flyer April 7 - 13, 2024
Recipe and photo credit: Love and Lemons

Annah Kassen