Sumac chicken pitas (musakhan)
Palestinian cuisine · Dimitra's Dishes · ♥ 720 likes · 22.4K views · 6 min video
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Read about thighs in the BrightCulinary Book
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Ingredients
Method
Techniques
- 1½ tsp salt
- 1 tsp ground cumin
- 1 tsp ground coriander
- 2 tbsp balsamic glaze
- 1–2 tbsp salted butter
- 2½ lb chicken thighs
- 2–3 tbsp olive oil
- ½ whole lemon
- freshly cracked black pepper
- 1 tsp dried oregano
- 1½–2 tsp sumac
Season the chicken thighs on a baking tray with olive oil, lemon juice, salt, black pepper, oregano, sumac, cumin and coriander; flip and season the other side.
Bake at 425F about 20 to 25 minutes, until the internal temperature reaches 165F; let cool.
- 4 whole large onions
Peel four large onions, halve and slice thin.
- ½ cup olive oil
- salt
Cook the onions in a skillet with about half a cup of olive oil and a pinch of salt over medium heat for 15 to 20 minutes, until caramelized.
- 2 tbsp sumac
Stir in balsamic glaze and about two tablespoons of sumac; set aside.
- almonds
- hot water
Soak the almonds (overnight in the fridge, or covered with hot water about 30 minutes until it cools); pop off and discard the skins, slice and dry well.
Cook the almonds in melted salted butter in a small frying pan over medium heat, moving them, until golden; they burn quickly. Drain on a paper towel.
- parsley
Warm the onions, add the chicken, toss, and cover so everything warms through; sprinkle with parsley and some of the almonds.
Warming the chicken and onions together
- pita breads
- balsamic glaze
- shawarma sauce
Serve on warm toasted pitas, topped with the chicken and onions, more balsamic glaze, parsley, almonds and shawarma sauce.
Building the pita sandwiches
Variation: for a lighter dish use a leaner cut, toast the nuts in the oven without butter, and drain the onions from the oil, keeping the oil refrigerated in an airtight container for other cooking.