Muskhan - Jordan (Chicken Sumac)
Ingredients (10 portions)
| Amount | Measure | Name |
|---|---|---|
| 10.00 | pc | Chicken quarters |
| Knorr Ultimate Roasted Chicken Base 6 x 1 Lb prepared, as needed | ||
| 3.00 | stalks | Celery with leaves |
| 2.00 | x | Onions, white small, halved |
| Salt to taste | ||
| Black Pepper to taste | ||
| 10.00 | pc | Arabic pocket breads |
| Olive oil as needed | ||
| 10.00 | x | Onions, white sliced and separated in rings |
| 4.00 | tbsp | Sumac |
| 1.00 | cup | Pine nuts |
Preparation
1. In a large saucepan or stockpot place chicken and cover with prepared Knorr Ultimate Chicken Base. Add celery, onion, salt and pepper and bring to a boil. Reduce heat and cover. Simmer over low heat 30 minutes. Remove chicken and reserve 1 cup of the stock.
2. Heat Arabic pocket breads in oven with rimmed sides up. Set aside.
3. In a large saute pan, heat oil and saute onions until browned, about 8 minutes. Spread onions equally over each pocket bread.
4. Top each onion covered bread with chicken. Pour reserved broth over chicken. Sprinkle top of chicken with 1 tsp. of sumac.
5. Bake for 30 minutes or until chicken is brown.
6. Garnish with pine nuts.
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