Arab Starter

Fattet Chicken Musakhan

Name: Fattet Chicken Musakhan
Prep time: PM0.00T
Cook time: PM45.00T
Total time: PM45.00T
Cuisine: Arab
Ingredients: 1500 grams skinned chicken breast fillet; 1 tablespoon White Pepper; 3 Cloves Garlic; finely chopped; 1/2 cup Lemon juice; 1 tablespoon Sumac; 6 tablespoons Olive oil; 4 Mediums Onions; finely chopped; 1 cup Water; 2 cubes Maggi® Chicken Stock; 4 pieces Pita bread; 2 tablespoons Vegetable oil; 500 grams Yoghurt; 3 tablespoons Tahini; 2 teaspoons Garlic; finely chopped; 6 pieces Iranian bread; 1 cup pine seeds; toasted; 1 cup Chickpeas

45Min

Easy

Ingredients

6 Servings

1500 g

skinned chicken breast fillet

1 tbsp

White Pepper

3 Cloves

Garlic, finely chopped

0.5 cup

Lemon juice

1 tbsp

Sumac

6 tbsp

Olive oil

4 Mediums

Onions, finely chopped

1 cup

Water

2 cubes

Maggi® Chicken Bouillon

4 pieces

Pita bread

2 tbsp

Vegetable oil

500 g

Yoghurt

3 tbsp

Tahini

2 tsp

Garlic, finely chopped

6 pieces

Iranian bread

1 cup

Nuts, pine nuts, dried

1 cup

Chickpeas

Copy

Nutrition Value

Information per serving

Step 1

In a large mixing bowl, marinate the chicken for 1 hour with pepper, garlic, half of the lemon juice, 1 tablespoon of sumac and half the olive oil.

Step 2

Fry whole chicken breasts, the marinate sauce and onions in a frying pan on medium-high heat for 15-20 mins or until fully cooked.

Step 3

Remove chicken from pan. In the same pan, add remaining sumac, olive oil, lemon juice, water and 2 cubes MAGGI® Chicken Bouillon. Cover and simmer for 20 mins.

Step 4

Roughly shred the chicken into strips and keep it in a warm place to retain heat.

Step 5

Cut the pita bread into 2cm squares, fry in a pan till golden brown.

Step 6

In a mixing bowl, whisk together yogurt, tahini and garlic powder.

Step 7

In a serving dish, lay the bread flat, pour half the sumac and onion sauce over it. Place the shredded chicken on top of it with the rest of the sauce.

Step 8

Next, layer the fried pita pieces on top of the sauce and pour the yogurt and tahini sauce over them.

Step 9

Garnish with pine seeds, cooked chickpeas and serve.

Step 1 of 9

In a large mixing bowl, marinate the chicken for 1 hour with pepper, garlic, half of the lemon juice, 1 tablespoon of sumac and half the olive oil.

Step 2 of 9

Fry whole chicken breasts, the marinate sauce and onions in a frying pan on medium-high heat for 15-20 mins or until fully cooked.

Step 3 of 9

Remove chicken from pan. In the same pan, add remaining sumac, olive oil, lemon juice, water and 2 cubes MAGGI® Chicken Bouillon. Cover and simmer for 20 mins.

Step 4 of 9

Roughly shred the chicken into strips and keep it in a warm place to retain heat.

Step 5 of 9

Cut the pita bread into 2cm squares, fry in a pan till golden brown.

Step 6 of 9

In a mixing bowl, whisk together yogurt, tahini and garlic powder.

Step 7 of 9

In a serving dish, lay the bread flat, pour half the sumac and onion sauce over it. Place the shredded chicken on top of it with the rest of the sauce.