Monday, March 22, 2010

Musakhan chicken bread wraps

Traditionally Musakhan is made just with chicken sumac and onions but I spice it up with a few extras.

Murquq bread (can be found at your neighborhood international store, or you can make your own just google it)
Chicken with or without bone. I prefer with bone.
red sumac
olive oil

  • Cut the chicken into up into two breasts, two thighs, two legs, and two wings. Salt and pepper the chicken.
  • In a large, deep casserole, heat 1/ 4 cup of the olive oil, then lightly brown the chicken on all sides over a medium heat, about 20 minutes. Remove and set aside. Add the remaining 1/ 4 cup olive oil to the casserole and cook the onions until translucent, about 35 minutes, stirring occasionally. Add the sumac and cook for 2 minutes to mix.
  • Preheat the oven to 350F. Cover a 9 x 12-inch baking dish with two overlapping halves of the Arabic bread or 2 sheets of marquq bread. Spoon half the onions over each, then arrange the chicken on top of the onions and cover with the remaining onions and the juices from the casserole. Cover with the two remaining half leaves of bread or sheets of marquq bread, tucking in the sides crusty side up and spray with water. Bake until the chicken is very tender and almost falling off the bone, about 1 1/ 2 hours. Before the top cover of bread begins to burn, spray with water again or cover with aluminum foil.
I love to serve this with a nice soft spicy cheese and you can break the chicken apart and wrap it with the cheese and onions in you marquq bread. I also garnish it with cilantro and fresh garlic

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