--- ServingSize: 2 cssclass: recipeTable Alias: [] Tag: ["🇵🇸", "🫓", "🐔"] Date: 2023-06-25 DocType: "Recipe" Hierarchy: "NonRoot" location: CollapseMetaTable: true Meta: IsFavourite: False Rating: 4 Recipe: Courses: "Main dish" Categories: "Chicken" Collections: Palestinian Source: "https://www.washingtonpost.com/recipes/msakhan-fatteh/" PreparationTime: 30 CookingTime: 30 OServingSize: 6 Ingredients: - 0.5 cup olive oil - 2 pounds yellow onions, halved and thinly sliced - 2.5 teaspoons fine salt, divided - 1.5 pounds boneless, skinless chicken breasts - 1 bay leaf - 4 allspice berries - 1 glass Water, as needed - 1 stick cinnamon - 3 large, thin Lebanese pitas (3 ounces each), cut into 3/4-inch squares (4 cups; may substitute with store-bought pita chips) - 3 tablespoons ground sumac (see headnote), divided - 1 teaspoon ground cumin - 0.25 teaspoon freshly ground black pepper - 0.25 teaspoon ground cinnamon - 6 tablespoons pine nuts, toasted (see Note) - 16 ounces plain yogurt (regular, Greek or a combination) - 0.25 cup fresh lemon juice (from 2 lemons) - 2 tablespoons well-stirred tahini - 1 clove garlic, crushed or finely grated - 0.5 teaspoon fine salt - 1 bunch Finely chopped fresh flat-leaf parsley - 1 pinch Pomegranate seeds --- Parent:: [[@@Recipes|Recipes]], [[@Main dishes|Main dishes]] --- ```button name Edit Recipe parameters type command action MetaEdit: Run MetaEdit id EditMetaData ``` ^button-MsakhanFattehEdit ```button name Save type command action Save current file id Save ``` ^button-MsakhanFattehNSave # Msakhan Fatteh ```toc style: number ``` --- ### 🗒 Practical Informations ```dataview list without id "" + "" + "" + "" + "" + "" + "" + "" + "" + "

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🥘 Categories	" + this.Recipe.Categories + "
📚 Collections	" + this.Recipe.Collections + "
👨‍👨‍👧‍👦 Serving size	" + this.ServingSize + "
⏲ Cooking time	" + this.Recipe.CookingTime + " min

" FROM "03.03 Food & Wine/Msakhan Fatteh" ``` --- ### 🧫 Ingredients ```dataviewjs dv.view("00.01 Admin/dv-views/query_ingredient", {ingredients: dv.current().Ingredients, originalportioncount: dv.current().Recipe.OServingSize}) ``` --- ### 🔀 Instructions 1. ### Step 1 Cook the chicken and onions: Position a rack in the middle of the oven and preheat to 350 degrees. 2. ### Step 2 In a large skillet over medium-low heat, combine the olive oil, onions and 1 teaspoon of the salt and cook, stirring occasionally, until the onions soften considerably but do not brown or caramelize, 30 to 40 minutes. 3. ### Step 3 Meanwhile, in a large saucepan over medium heat, combine the chicken, 1 teaspoon of the salt, the bay leaf, allspice berries and enough water to cover. Bring to a bare simmer, then reduce the heat to low and cook until the chicken registers 165 degrees on an instant-read thermometer, 15 to 20 minutes. Remove from the heat, then drain and rinse the chicken. Transfer to a bowl, cover and set aside until cool enough to handle, then shred the chicken using your hands or two forks. 4. ### Step 4 Arrange the pita squares on a large, rimmed baking sheet, transfer to the oven and toast for about 15 minutes, or until dry and crisp and starting to darken, stirring occasionally. (If using store-bought pita chips, skip this step.) 5. ### Step 5 When the onions have softened, add the shredded chicken, sumac, cumin, pepper and cinnamon and stir to incorporate. Continue to cook, stirring frequently, until the flavors meld, 3 to 5 minutes. Taste, and season with the remaining 1 teaspoon of salt, if desired. Add the pine nuts, and toss or stir to combine. 6. ### Step 6 Make the yogurt sauce: While the onions and chicken cook, in a large bowl, whisk together the yogurt, lemon juice, tahini, garlic and salt until fully combined. Set aside until ready to assemble. 7. ### Step 7 Assemble the dish: Place the toasted pita on the bottom of a large, rimmed serving platter and top with the chicken-and-onion mixture. Evenly spoon the yogurt sauce over, smoothing it out if necessary. Sprinkle with your chosen combination of garnishes and a drizzle of olive oil, and serve.