Hot Chicken Rolls “Musakhan”

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Like many of us Jordanians I come from a mixed root, my mother’s family comes from Palestine, the two sides of the river have many dishes in common. At such a brilliant time of the year I have that craving for a specialty dish of my mother and it’s called “Musakhan”, such and easy dish and an absolute delight but to be fair the original dish is in need of a certain setting and is quite messy. Today I will share my alternative twist to it that can make it even possible to take to work for lunch (and be haunted for by others).

To create this masterpiece:

– 1 Whole Chicken (Or Chicken breast whichever makes you happy)

– 4 Large Onions

– 1 Cup Of Olive Oil

– 5 Tbsp Of Sumac (Sumac is a tangy, lemony spice often used in Mediterranean and Middle Eastern cooking.)

– Pine Nuts (Roasted)

– Thin Arabic Bread (You can use tortilla bread instead)

–  Salt & Pepper To Season

Cut your chicken in half and boil till done, debone it and leave aside. Peel your onions, cut in half and chop into crescents. Get a big pan and add a generous splash of olive oil and saute your onions till they start changing colour, lower the heat and leave them to cook. When you see the onions have just gotten juicy add your salt and pepper to your liking.

Drain your onions, add in a bowl along with the chicken, pine nuts, couple of spoons of olive oil and sumac (the oil and sumac depend on personal taste). Mix them well and leave them aside for a bit while you cut the large bread into 4 for better sized rolls (if you are using small tortilla it is just the right size).

This is how they make this really thin arabic bread

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You grab a few spoons of the mix and roll the bread making sure your tuck the sides in so it gets completely sealed. Line them up in a roasting pan, brush with olive oil and grill for a couple of minutes. Remove and enjoy hot with a side of plain yogurt dip (or for a twist if you are not going out later you can add some garlic to it).

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Loving Spring Wishes To All

Lama

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