Musakhan is a popular Palestinian dish with warm bread that is soaked with olive oil, chicken, onions and spices. I have never liked a lot of onions in my food, but in this one, it’s a must and does not bother me at all. Use a top quality olive for the best taste. Typically this recipe is made with taboon bread which is also called laffa bread. This bread is thicker than pita and what is used in Palestine.
However, since I cannot get this bread I just used pita, but I suppose tamees would be a better substitute since it’s thicker. Musakhan like most Arabic food is eaten with your hands. You can tear off pieces or roll it up. I like mine with dollops of fresh yogurt on top.
3 chicken breasts (with bones), cooked
1 large white onion, diced
3 pita breads
1 tablespoon ground Sumac
1 teaspoon ground cardamom
Salt and pepper, to tastes
2 tablespoons pine nuts, toasted
1. In a saute pan on low heat, add onions and enough olive to completely cover them. Allow to cook for about 15 minutes. Drain oil from the onions, placing the onions in one bowl and the oil in another. Add the sumac, cardamom, salt and pepper to the onions and mix. Set aside.
2. Preheat oven to 375F. On a baking sheet, add the pita breads, brush the bread with onion flavored olive oil. Shred the chicken and add into the onion mixture, mix well. Add more sumac if you would like and mix.
3. Add the chicken mixture on top of the pita bread, then sprinkle nuts on top. Place in the oven for 5 minutes until warm. Serve with yogurt and fresh vegetables.
Yields: 3 servings
adapted from Chef in Disguise