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Abu Dhabi, UAESunday 16 December 2018

How to make: chicken musakhan

Chef Philip Al Nammour shares with us his recipe for chicken musakhan

DUBAI, UNITED ARAB EMIRATES - MAY 8, 2018. Chicken Musakhan prepared by Chef Philip Al Nammour, in Sufra restaurant at Hyatt Regency Dubai Creek Heights. (Photo by Reem Mohammed/The National) Reporter: Melinda Healy Section: WK
DUBAI, UNITED ARAB EMIRATES - MAY 8, 2018. Chicken Musakhan prepared by Chef Philip Al Nammour, in Sufra restaurant at Hyatt Regency Dubai Creek Heights. (Photo by Reem Mohammed/The National) Reporter: Melinda Healy Section: WK

Philip Al Nammour, the chef at Sufra Restaurant at the Hyatt Regency Dubai Creek Heights, guides us through a dish that makes its way onto iftar tables each year.

Serves 6-10 people

Preparation time: 10-20 minutes

Cook time: 55 minutes

Ingredients:

1½ kg whole chicken

6 cups of water

¾ cup of olive oil

3 medium onions, sliced

¼ teaspoon ground black pepper (you can use white pepper if you prefer)

2 tablespoons sumac

3 tablespoons pine seeds, toasted

6 loaves of Iranian bread – cut the slices into 20 square pieces (15cm by 15cm each piece)

Method:

Place the chicken in a large pot of water and bring it to boil. Remove any froth as it appears and then simmer for 45-50 minutes or until the chicken is cooked. Set aside to cool

Remove and throw bones and skins, flake the chicken and keep strips aside

Warm olive oil in a pot, add onions and fry for 5 minutes until tender

Add the prepared chicken strips, season with salt and pepper, sumac powder, pine seeds, simmer for another 2 minutes, or until all are combined, remove from the heat and add lemon juice and salt if needed

Add some of the chicken mixture evenly on a centre of each slice of Iranian bread, rolling them up and then arrange in a baking dish

Brush some olive oil on the top of each roller and bake in a 200C preheated oven until the bread becomes slightly golden. Serve immediately and garnish with more pine seeds. It you have a big group of people, you can serve in a chafing dish, to also keep this Palestinian dish warm

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Read more:

How to make: pumpkin risotto

How to make: Moussaka burgers

How to make: Grilled Wagyu tenderloin

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