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Chicken with Sumac ~ Palestine & Jordan - Twitchin Kitten - 06-17-2010
Chicken with Sumac
Mussakhkhan
Serves 4 - 6
In Palestine and Jordan, your guests could receive no greater honor than to be served this dish. The tangy dark sumac adds an exotic flair to any dinner party!
NOTE: Excellent served with yogurt or a tomato and cucumber salad.
Below: my own chicken with sumac served with cucumber and yogurt salad, pita bread and yogurt.
Ingredients:
- 1 3 - 4 lb chicken, cleaned and cut into serving pieces
- 6 cardamom seeds, crushed
- 3/4 cup olive oil
- 4 large onions, chopped
- salt and pepper to taste
- 1/2 tsp. allspice
- 1/4 cup pine nuts
- 1/2 cup sumac (see the Sumac in the Ingredient Shop forum)
- 4 small loaves of Pita bread
In a pot, place the chicken pieces and half of the crushed cardamom seeds.
Cover with water and cook over medium heat 45 minutes to 1 hour, until the chicken is tender.
Remove the pieces and set aside.
In the meantime, in a saucepan - place 1/2 cup of the oil, onions salt pepper, allspice and the remaining cardamom. Cook slowly, uncovered over a low heat for 1 1/2 hours.
While the onions are cooking saute the pine nuts in the remaining 1/4 cup of oil until they begin to brown, then add the nuts and the sumac to the onions.
Stir and allow to cool.
Divide the onion-sumac mixture in half and reserve one portion.
Split open the bread loaves and layer them in a greased round or oval casserole, spreading each layer with the onion-sumac mixture. Top evenly with the chicken pieces, then spread the remaining half of the onion-sumac mixture over the chicken.
Cover with foil and bake in a 350º F oven for 40 minutes.
Serve a portion of the bread with each chicken piece.
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