Subj : NYT E-Z Dinner - 08
To   : All
From : Dave Drum
Date : Mon Jan 22 2024 16:41:00

MMMMM----- Recipe via Meal-Master (tm) v8.06

     Title: Mussakhan (Roast Chicken w/Sumac & Red Onions)
Categories: Poultry, Citrus, Herbs, Vegetables
     Yield: 4 servings

     2 lb Bone-in, skin-on thighs &
          - drumsticks
     1 lg Lemon; juiced (4 tb)
     4 tb Extra-virgin olive oil; more
          - to serve
 1 1/2 tb Sumac; more to serve
     4 cl Garlic; crushed
   1/2 ts Ground cumin
   1/2 ts Ground allspice
          -+ ts ground cinnamon
          Salt & ground pepper
     1 lg Red onion; halved, thin
          - sliced
     2 tb Pine nuts
          Naan or Arabic taboon bread;
          - to serve
          Coarse chopped fresh parsley
          - leaves; to serve

 Slash the flesh of each piece of chicken diagonally a
 few times, around 3/4" apart, and then place the meat in
 a large bowl or plastic container. Add the lemon juice;
 3 tablespoons olive oil; 1 1/2 tablespoons sumac; the
 garlic, cumin, allspice and cinnamon; and 1 1/2
 teaspoons salt and 1/4 teaspoon pepper. Rub the mixture
 into the meat. Add the red onion and toss to coat. Cover
 and transfer to the refrigerator to marinate, 1 to 3
 hours.

 When you are ready to cook the chicken, heat the oven to
 375 degrees. Transfer the meat, onion slices and any
 juices to a baking sheet and roast until the juices run
 clear when the chicken pieces are pierced at their
 thickest part, about 40 minutes. Once the chicken is
 cooked, cover the baking sheet tightly in foil and set
 aside while you prepare the toppings.

 In a small skillet, cook the pine nuts in the remaining
 1 tablespoon olive oil over low heat, stirring
 occasionally, until golden brown, about 2 minutes, then
 transfer to a paper towel to drain.

 To serve, heat the naan or taboon bread in the oven
 until toasted and warmed and transfer to a platter.
 Arrange the chicken and red onion on top. Finish with a
 smattering of pine nuts, sumac and chopped parsley.
 Drizzle any remaining roasting juices so they soak into
 the bread, then drizzle with a little more olive oil.

 Recipe from: Yasmin Khan

 Adapted by: Mayukh Sen

 Yield: 4 servings

 RECIPE FROM: https://cooking.nytimes.com

 Uncle Dirty Dave's Archives

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