PALESTINIAN MUSAKHAN (Chicken Breast Version)

Ingredienser

Chicken:

1–1.25 lbs chicken breast

2–3 Tbsp olive oil

1.5 Tbsp sumac

1 tsp 7-spice (or ½ tsp each allspice, cinnamon, cardamom)

4 garlic cloves, minced

Salt + pepper

1 Tbsp lemon juice

Onions:

2–3 large onions, thin-sliced

¼ cup olive oil

1–1.5 Tbsp sumac

10g pomegranate molasses

1 Tbsp lemon juice and salt to taste

Tahini–Yogurt:

100g yogurt + 10g tahini + juice ½ lemon + ¼ tsp salt + ⅛ tsp cayenne + water

Assembly:

Arabic flatbread/lavash

2–3 Tbsp toasted pine nuts

Parsley, chopped

Extra sumac

Salad:

2 tomatoes + 1 cucumber + ¼ onion + lemon + olive oil + salt + sumac

Instruktioner

Onions: Heat ¼ cup olive oil. Add onions with sumac; cook 12–15 min until soft. Add sumac, pom molasses, lemon, salt.

Chicken: Toss chicken with olive oil, sumac, 7-spice, garlic, lemon, salt, pepper, roast, sautee or air fry

Heat a small pan over medium heat. Toast the pine nuts in 1 Tbsp olive oil, stirring constantly, until just golden, 2–3 minutes. Drain on kitchen paper..

Set oven to broil. Lay flatbread on sheet pan. Spread onion mixture and broil until golden, watching closely

Top with chicken, pine nuts, parsley, extra sumac. Serve with tahini yogurt + salad.