Chef-styleMusakhanrollswithchickenbreast
Ingredients
(5 servings)- Here is the English translation of the recipe, keeping the exact same structure and the special phrase "Chef's chicken breasts".
- 📦 Ingredients
- Chicken Ingredients:
- Chef's chicken breasts: 1 kg (washed and cleaned).
- Aromatics for boiling: (1 chopped onion, bay leaves, cardamom pods, 1 cinnamon stick, and salt).
- Filling Ingredients:
- Onions: 1 kg (finely chopped or thinly sliced into julienne – the secret to Musakhan is plenty of onions!).
- Virgin olive oil: 1 to 1.5 cups (according to preference, it is the base of the flavor).
- Authentic Sumac: 4 to 5 tablespoons (preferably sour and dark-colored).
- Spices: 1 teaspoon cumin, 1 teaspoon mixed spices (Seven Spices), salt, and black pepper to taste.
- Chicken broth: ½ cup (reserved from boiling the chicken).
- Nuts: Fried pine nuts or almonds (optional).
- bread (Saj bread): Cut into medium-sized triangles suitable for rolling.
Preparation
Preparing the Chef's Chicken Breasts:
In a pot over medium heat, place the Chef's chicken breasts and submerge them in water.
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Skim off any foam (scum) as it begins to boil, then add the aromatics (onion, bay leaves, cardamom, cinnamon, and salt).
Let the Chef's chicken breasts cook completely (takes about 25–30 minutes), then remove them from the broth. Let them cool slightly, then shred them into thin strips. (Reserve ½ cup of the broth for later).
2. Preparing the Musakhan Filling:
In a large, deep skillet, pour the olive oil and add the chopped onions.
Cook the onions over low heat until completely translucent and tender (without letting them brown).
Add the shredded Chef's chicken breasts to the onions, and stir well to combine the flavors.
Add the salt, black pepper, cumin, and mixed spices.
Now, generously sprinkle the red gold (Sumac) over the mixture and stir well until the chicken and onions are fully coated in that distinct tangy color.
Pour in the ½ cup of reserved chicken broth to keep the filling juicy and flavorful, then mix in the fried almonds or pine nuts and remove the skillet from the heat.
3. Rolling and Baking:
Take a triangle piece of Markook/Saj bread, and lightly brush it with a bit of olive oil (or the infused oil settled at the bottom of your filling).
Place a generous amount of the Chef's chicken breasts and onion filling near the wide edge of the triangle.
Fold the side edges inward, then roll the bread tightly forward into a neat roll (like a small wrap).
Arrange the rolls on a baking sheet, and generously brush the tops with olive oil (for that perfect crunch). Garnish with a light sprinkle of sumac.
Bake in a preheated oven at 190°C (375°F) until the bread becomes golden and crispy (bake from the bottom first, then broil the top for a few minutes).