If you’re looking for a semi-homemade and easy but impressive weeknight dinner, you’ve reached your destination. Musakhan, a traditionally Jordanian or Palestenian dish is served ‘open faced’ over bread and typically eaten with one’s hands. This version offers a hassle-free, FitFoodie-fied way to enjoy this classic favorite.
Prep & cook time: 30 minutes
1 whole free-range rotisserie chicken
2 medium sized onions, small dice
1/4 cup extra-virgin olive oil
1 tablespoon peanut oil
4-5 tablespoons sumac, depending on taste and size of chicken
1 cup low-sodium chicken stock
1/2 teaspoon salt
1/4 teaspoon pepper
16 medium-sized pitas or tortillas
Garlic paste*, for serving
Arabic pickles or mukhalal, for serving
- Preheat oven to 400 degrees.
- Debone chicken and shred into small & thin slices.
- Heat 2 tablespoons olive oil & 1 tablespoon peanut oil over medium heat. Add diced onions as well as salt & pepper. Cover and continue to cook for 7-9 minutes or until translucent but not browned.
- Add sumac to the onions and mix for 1 minute. Add chicken and mix for 2 minutes, then add 1 cup chicken stock and mix for an additional two minutes. Remove from heat.
- Add 3-4 tablespoons chicken mixture to each pita or tortilla. Roll very tightly and drizzle remaining 2 tablespoons of olive oil on top of the mushakan rolls.
- Bake mushakhan rolls for 5-7 minutes or until lightly toasted.
- Remove from oven, cut in half and see with garlic paste & pickles.
*to make your own Fit-Foodiefied version of garlic paste, combine 5 finely minced garlic cloves, 1 teaspoon lemon juice, 1/4 cup yogurt & a pinch of salt.
And sahtein—or deux healths!