Obsidian/03.03 Food & Wine/Msakhan Fatteh.md

ServingSize	cssclass	Alias	Tag	Date	DocType	Hierarchy	location	CollapseMetaTable	Meta	Recipe	Ingredients
2	recipeTable		🇵🇸 🫓 🐔 🟥	2023-06-25	Recipe	NonRoot		true	IsFavourite Rating False	Courses Categories Collections Source PreparationTime CookingTime OServingSize Main dish Chicken Palestinian https://www.washingtonpost.com/recipes/msakhan-fatteh/ 75 75 6	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 pinch Pine nuts or slivered almonds, toasted 1 bunch Finely chopped fresh flat-leaf parsley 1 pinch Pomegranate seeds 1 pinch Ground sumac 1 drizzle Extra-virgin olive oil

Parent:: @@Recipes, @Main dishes

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Msakhan Fatteh

 

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🗒 Practical Informations

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FROM "03.03 Food & Wine/Msakhan Fatteh"

 

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🧫 Ingredients

 

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🔀 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.