Obsidian/03.03 Food & Wine/Msakhan Fatteh.md

---

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
 "<table><tbody><tr><td><a class=heading>🍽 Courses</a></td>"
 +
 "<td><span style='color: var(--footnote);'>" + this.Recipe.Courses + "</span></td></tr>"
+
 "<tr><td><a class=heading>🥘 Categories</a></td>"
 +
 "<td><span style='color: var(--footnote);'>" + this.Recipe.Categories + "</span></td></tr>"
 +
 "<tr><td><a class=heading>📚 Collections</a></td>"
 +
 "<td><span style='color: var(--footnote);'>" + this.Recipe.Collections + "</span></td></tr>"
 +
 "<tr><td><a class=heading>👨‍👨‍👧‍👦 Serving size</a></td>"
 +
 "<td><span style='color: var(--footnote);'>" + this.ServingSize + "</span></td></tr>"
 +
 "<tr><td><a class=heading>⏲ Cooking time</a></td>"
 +
 "<td><span style='color: var(--footnote);'>" + this.Recipe.CookingTime + " min</span></td></tr></tbody></table>"
FROM "03.03 Food & Wine/Msakhan Fatteh"
```

&emsp;

---

&emsp;

### 🧫 Ingredients

&emsp;

```dataviewjs
dv.view("00.01 Admin/dv-views/query_ingredient", {ingredients: dv.current().Ingredients, originalportioncount: dv.current().Recipe.OServingSize})
```

&emsp;

---

&emsp;

### 🔀 Instructions

&emsp;

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.
    

&emsp;
&emsp;