posted by Ruby on Lower-Carb, Mains, Middle Eastern

2 comments

This is my most-often requested recipe. It is an easier, and healthier, version of a traditional Palestinian dish. I recently developed an even easier and quicker version I call Chicken S’mack, where I simply rub the chicken breast in sumac and grill it with the onions. It is a good option for a quick midweek dinner, and makes a great low-carb salad, but doesn’t have the depth of flavour of this version.

A great way to use up any leftovers is by making tortilla wraps with the cold chicken and onions.  For these I spread a thin layer of lebne (or creme fraiche or even mayonnaise) on a flour tortilla, then layer the shredded chicken and onion with some lettuce (rocket/arugula is fantastic if you have it in your fridge).  Wrap, folding the ends over first, cut each roll in half on a diagonal for pretty presentation, and enjoy.  I love these so much that I now make double M’Sakhan just so we can have wraps for lunch the next day!

(Update August 2010: After a recent conversation with my cousin, who makes this differently, I’ve realized the onions do need to be more caramelized. Try removing the chicken when it’s done and leaving the onions under a broiler for about 10 minutes longer so they get nice and brown. Also updated the photos, but still hoping to get better ones next time I make it. Oh and yes the sumac does a number on your ovenware but don’t worry – it does wash off easily.)

Ingredients:

4 skinless chicken breasts (you can also use boneless thighs and/or drumsticks)
2 medium onions (red or white), sliced into half-moon slices
1/4 cup sumac (more or less to taste)
1 tbsp salt
1/4 cup olive oil
1 lemon, cut into wedges for garnish

Method:

1. Cut each chicken breast into 2-3 large pieces and place in a large bowl (or ziplock bag).
2. Add the onion slices, sumac, salt and olive oil and mix well
3. Pour everything out onto baking tray and cover with foil.
4. Bake in medium heat for about ½ hour (or until meat is cooked).
5. Uncover and return to oven until golden brown, about 20 minutes.
6. Serve over warm pita bread, rice or couscous, according to preference.
7. Serve with lemon wedges to squeeze over chicken according to taste.

(Serves 4)

Tags: chicken, m'sakhan, musakhan, Palestinian, sumac