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; juice of (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
1/2 ts Ground cinnamon
Salt & ground pepper
1 lg Red onion; halved, thin
- sliced
2 tb Pine nuts
Naan or Arabic taboon bread;
- to serve
Fresh parsley; coarse chopped,
- 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 tb olive oil; 1-1/2 tb
sumac; the garlic, cumin, allspice and cinnamon; and 1-1/2 ts salt
and 1/4 ts 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°F.
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 tb 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
RECIPE FROM:
https://cooking.nytimes.com
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