Musakhan - مسخّن‎
By: Chef Somer
Published: Saturday, February 12, 2011 - 8:15am

Ingredients




2 large chicken breast, bone in, shredded
2 large onions, sliced
3 tablespoons heaping sumac
2 tablespoons baharat, or arabic spice/seven spice
1 teaspoon cumin
1 1/2 teaspoons garlic powder
3 tablespoons pine nuts, toasted
3 cups chicken stock- purchased or home made
3 tablespoons olive oil
8 wholes wheat or white tortillas (traditionally Arabic kuhbuz or

Preparation

1 Heat a medium saute pan on medium high heat.  Heat 2 tablespoons olive oil.  Add onions and saute for 5 minutes. 2 Add 2 1/2 cups of broth, 2 tablespoons sumac, bahart, cumin, garlic, and salt and pepper.  Lower to medium heat and simmer for 10-15 minutes or until the onions are soft. 3 Meanwhile, shred the chicken into small pieces. 4 Remove onion from the pan and set aside. 5 To the remaining sauce from the onion mixture, add the remaining 1/2 cup of stock, mix in the shredded chicken, the remainding oil and sumac.  Cook for a few minutes to allow the flavors to come together. 6 Once the chicken and sauce are incorporated the dish will take on a pinkish hue from the sumac. 7 Allow both the chicken and onions to cool off - about 5-10 minutes. 8 Time to assemble.  Spray baking dish with cooking spray. 9 On a tortilla, place the onion mixture, then top with shredded chicken and toasted pine nuts. 10 Roll up and add to your baking dish. Continue until you've filled your entire baking dish. 11 Spray with  cooking spray or olive oil spray and bake on 350 for 5-10 minutes or until the wraps are golden brown. 12 For my family, I filled the entire baking dish and then we heated individual wraps as needed.  This could be a great snack or lunch option for families with different schedules. 13 Serve with Hummus, turnip pickles or tabbouleh salad.

About


This is a quick version of the arabic dish Musakhan.  It's a great way to use chicken or turkey leftovers, or rotisserie chicken.  I assemble these in advance and we heat individual servings as needed.