Sumac Chicken with Michael's Home Cooking
This recipe for Sumac Chicken (Musakhan) is a popular Palestinian dish. Using sumac gives the chicken a slight sour citrus like flavor. The pine nuts are essential as is the tahini. Give it a try for a nice change. You will definitely look forward to any leftovers.
Ingredients:
1 and 1/2 to 2 pounds boneless/skinless chicken thighs
3 Tablespoons olive oil
salt/pepper
1 large onion sliced
4 sliced garlic cloves
2 teaspoons paprika or more
3 Tablespoons ground sumac
3 cups water
1/2 cup pine nuts
one bunch of chopped parsley, at least 1/2 cup
Tahini for serving
Pita Bread for serving (rice would be fine as well)
Lemon Slices for serving
Start by stirring your jar of Tahini, it always separates. If your jar is in the fridge take it out and allow to come to room temperature and stir.
Cut your onion into slices and separate.
Cut up your garlic.
Trim your chicken of fat and dry with paper towels.
Salt and pepper your chicken fairly well.
Heat your pan over medium heat for 5 minutes.
Add 2 Tablespoons olive oil and brown your chicken.
Remove your chicken to a bowl and cook your onion with another tablespoon oil.
When the pan drippings are getting dark, add your garlic and spices.
Cook for one minute, then add your 3 cups water.
Scrape the pan to loosen the fond.
Add your chicken back to the pan with 1/4 cup chopped pine nuts.
Simmer covered for 30 minutes or 25 minutes if fine.
Remove chicken, then reduce sauce. While the sauce is reducing (10 minutes or so) shred or cut up chicken.
Once sauce is reduced, put shredded chicken back into pan with parsley and remainder of pine nuts. Turn off heat and taste for salt.
Serve with pita bread, lemon wedges and Tahini. Rice would go well with this also.
I keep my Tahini in the refrigerator. So as I was making this I was stirring the tahini every 5 minutes. Tahini separates and needs to be stirred before using. I like the Ziyad brand best, it's only ingredient is sesame seeds.
Thank you for watching!
Background music from Apple Garage Band.
Song used: Tigris
Ingredients:
1 and 1/2 to 2 pounds boneless/skinless chicken thighs
3 Tablespoons olive oil
salt/pepper
1 large onion sliced
4 sliced garlic cloves
2 teaspoons paprika or more
3 Tablespoons ground sumac
3 cups water
1/2 cup pine nuts
one bunch of chopped parsley, at least 1/2 cup
Tahini for serving
Pita Bread for serving (rice would be fine as well)
Lemon Slices for serving
Start by stirring your jar of Tahini, it always separates. If your jar is in the fridge take it out and allow to come to room temperature and stir.
Cut your onion into slices and separate.
Cut up your garlic.
Trim your chicken of fat and dry with paper towels.
Salt and pepper your chicken fairly well.
Heat your pan over medium heat for 5 minutes.
Add 2 Tablespoons olive oil and brown your chicken.
Remove your chicken to a bowl and cook your onion with another tablespoon oil.
When the pan drippings are getting dark, add your garlic and spices.
Cook for one minute, then add your 3 cups water.
Scrape the pan to loosen the fond.
Add your chicken back to the pan with 1/4 cup chopped pine nuts.
Simmer covered for 30 minutes or 25 minutes if fine.
Remove chicken, then reduce sauce. While the sauce is reducing (10 minutes or so) shred or cut up chicken.
Once sauce is reduced, put shredded chicken back into pan with parsley and remainder of pine nuts. Turn off heat and taste for salt.
Serve with pita bread, lemon wedges and Tahini. Rice would go well with this also.
I keep my Tahini in the refrigerator. So as I was making this I was stirring the tahini every 5 minutes. Tahini separates and needs to be stirred before using. I like the Ziyad brand best, it's only ingredient is sesame seeds.
Thank you for watching!
Background music from Apple Garage Band.
Song used: Tigris
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