Palestinian Chicken Wraps
By: tasteofbeirut
Published: Friday, April 9, 2010 - 9:02am

Ingredients




1 pound deboned chicken thighs
1 1/2 pounds red or yellow onions, sliced in rings
2 tablespoons sumac powder
1 teaspoon salt,sugar, white pepper, cinnamon, allspice
1/4 cup of toasted pine nuts
12 Turkish pastry leaves or 6 pita bread, split open or 12 flou
olive oil as needed

1 cup of chicken broth

Preparation

1 Cut the chicken in even-sized small pieces 2 Fry the onion rings in olive oil till caramelized 3 Remove the onions and set aside 4 Add olive oil and fry chicken pieces with spices for ten minutes 5 Add 1/2 cup of chicken broth and cook 3 minutes longer 6 Brush the pastry leaves or flour tortilla or pita all over with melted butter or olive oil on one side 7 Flip to the other side and place 1/4 cup of chicken and onion and some pine nuts on the bottom edge and roll up like a cigar 8 Place in a 350F oven and bake until crispy and golden 9 Halfway through, ladle a bit of chicken broth on the cigars to keep the chicken moistened 10 Serve when done with a yogurt and cucumber salad if you wish

About


This is a simplified version of the famous and traditional Palestinian dish called Musakhan