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Print this Recipe    Musakhan

Middle-Eastern Musakhan

1/2 cup olive oil
12 medium red onions, finely diced
salt to taste
Freshly ground white pepper to taste
4 chicken breast halves and 4 legs, skin removed
4 to 5 tablespoons ground red sumac
1 teaspoon allspice
4 rounds pocketless pita
1/2 cup toasted pine nuts

Preheat oven to 450 degrees. Heat the olive oil in a large saute
pan. Add the onions and saute about 20 minutes or until golden,
stirring occasionally. After 5 minutes, sprinkle with salt to
taste.

Sprinkle salt and white pepper over the chicken, and rub in. Place
in a 9 by 12 - inch baking dish, and mix with 1 cup of the sauteed
onions.

Bake uncovered for 5 minutes. Reduce heat to 375 degrees, and bake
for 20 minutes more.

Meanwhile, drain and reserve the oil from remaining onions. Add
the sumac and allspice; the onions will be the color of cranberries.
(Alternatively, use less sumac and add nutmeg, cinnamon and cloves.)
Remove the chicken from the oven, and add the onions, placing them
over and around the chicken. Add more salt to taste. Return to
oven, and continue baking for 30 minutes or until chicken is done.

Cut the pitas in half like a half moon, and soak in the oil from
the onions in the saute pan. Place in oven for a few minutes.

Let chicken cool until it can be handled. Separate chicken from
the onions, and debone it. Put some onions on the bread, then add
chicken and top with more onions and the pine nuts. return to oven
and bake a few more minutes.

Yield: 8 servings.

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