One of the fantastic things about editing this column over the years has been seeing the different ways people prepare the same ingredient. We have featured chicken dishes quite a few times because no matter how the spices, herbs, and form may change, it has always proven to be a simple dish to prepare — […]

One of the fantastic things about editing this column over the years has been seeing the different ways people prepare the same ingredient. We have featured chicken dishes quite a few times because no matter how the spices, herbs, and form may change, it has always proven to be a simple dish to prepare — and when done well, also memorable. Curious about Palestinian food, when I learned about Zaitoun: Recipes from the Palestinian Kitchen by author, broadcaster, and cook, Yasmin Khan, I ran out instantly and purchased a copy. This photo accompanying her recipe for Mussakhan (roast chicken with sumac and red onions) jumped out at me (unfortunately not literally!), and I knew it was the recipe we would publish this week. I love that it is served on a platter, on top of Arabic taboon bread for all to share, rather than portioned for each individual. —Kristina Yasmin Khan is a best-selling author, broadcaster and cook who is passionate about sharing people?s stories through food. Yasmin is a regular media commentator having appeared on many flagship news programs such as Channel 4 News, Newsnight, BBC R4?s Today program and Women?s Hour and NPR?s Mo...