Musakhan (Palestinian Sumac Chicken)

Serves: 8

Nemer Ziyad shares a recipe for Palestinian sumac chicken.

Ingredients:

• 1/4 cup extra virgin olive oil
• 5 Tablespoons sumac
• 1/2 teaspoon allspice
• 1/2 teaspoon cinnamon
• 1/2 teaspoon turmeric
• 3/4 teaspoon salt
• 1 teaspoon ground black pepper
• 3 lbs skinless, boneless chicken thighs
• 4 large red onions, thinly sliced
• 2 cloves garlic, minced
• 1/2 cup low sodium chicken broth
• Juice of 1 lemon
• 3 pita breads
• 3 oz. toasted almond slivers
• 3 oz. toasted pine nuts for garnish
• 2 Tablespoons chopped parsley

1. Mix sumac, allspice, cinnamon, tumeric, 1/2 teaspoon salt and 1/2 teaspoon pepper with 1 Tablespoon olive oil. Combine with chicken and marinate in the refrigerator for 1-3 hours.

2. Brown chicken in a hot sauté pan over high heat in 1 Tablespoon of olive oil. When browned, remove from sauté pan and reserve.

3. In the same saute pan, sauté onions and remaining salt and pepper in 2 Tablespoons olive oil. Add garlic and cook for another 3 minutes. Cook until they are lightly browned and very soft. Mix with chicken broth and lemon juice and reserve. 4. In a 9 x 13 baking pan, layer pita breads, onions, and then the chicken.

5. Bake in a 350 degrees oven for 30 minutes or until the chicken is very soft and completely cooked. Sprinkle with pine nuts, almonds and parsley.

Nutritional Analysis: Cal: 539 Tot fat:27g Chol: 107mg Sodium: 663 mg Tot Carb: 38 g Fiber: 5g Pro: 37gm

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