Delicious Sumac Chicken Pitas (Musakhan recipe!) Ready in 30 Mins!

My Shawarma Sauce recipe: https://youtu.be/Ln_t2hQMAPM?si=t_TFDMhdNv_2eE-N
Sumac Chicken Rolls:https://youtu.be/_-lU4XS2884?si=4ZBzwABhyx-9B3EI
Print this recipe here: https://www.dimitrasdishes.com/sumac-chicken-pitas-ready-in-30-mins-palestinian-musakhan/

Ingredients
2 and 1/2 pounds chicken tenders or boneless thighs
4 large onions, thinly sliced
lots of olive oil
2 tablespoons sumac
pinch of salt
2 tablespoons balsamic glaze
pita bread
Shawarma Sauce
almonds
fresh parsley
For the Chicken Seasoning:
olive oil
juice of half a lemon
1 and 1/2 teaspoons salt or to taste
freshly cracked black pepper to taste
1 teaspoon dried oregano
2 heaping teaspoons sumac
1 teaspoon ground cumin
1 teaspoon ground coriander
Instructions
Preheat the oven to 425 °F, 220 °C.

Add the onions to a large skillet with about 1/3 cup of oil. Season with a pinch of salt and cook over medium heat until caramelized. About 15 minutes.

Place the chicken on a baking tray and drizzle with olive oil and add lemon juice, and all of the seasonings. Toss to coat.

Roast the chicken on the center rack of the preheated oven until the internal temperature registers 165 °F on a digital thermometer.

Chicken tenders take about 15 minutes and boneless thigh meat takes 20-25 minutes.

Once the onions are caramelized, remove from heat and add the balsamic glaze and sumac and toss together.

Chop the chicken and add to the onions. Toss together.

Prepare the almonds: Place the almonds in a bowl and cover with boiling water. Set aside to cool. Remove the peels and chop the almonds into slivers.

Toast the almonds: Heat 1-2 tablespoons salted butter in a small frying pan. Add the almond slices and cook over medium heat until golden. Lift out of the pan and drain on a plate lined with a paper towel. Reserve the butter to use in another recipe.

Garnish the chicken with chopped parsley and toasted almonds.

Heat pita bread and top with the sumac chicken and caramelized onions, shawarma sauce, and lemon juice or more Balsamic glaze.

Kali Orexi!

Notes
Alternatively toast the almonds in the oven (350 °F) for 6-8 minutes until toasted.

Music Used:
Greek Sun Time (With Intro)
ITEM ID: 66582698
By: tonyanthony

Its All Greek
ITEM ID: 84456733
By: LowNotes

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hi
everyone to another episode of Deitra
dishes today I’m going to teach you how
to make a quick and easy and delicious
recipe that’s perfect for a busy week
night to feed the family because
everyone is going to love this or you
can serve this at for a dinner party
because it’s that good I’m going to show
you how to make my sumac chicken pasas
this is a Palestinian recipe that I love
I first had it from my Lebanese friend
in Palestine and in Lebanon they call it
Musa con rolls which is my son’s name
too Musa but anyway this this is
delicious let’s get started okay so
we’re going to begin with the thighs I
have 2 and2 lbs of chicken thighs here
but I have made this with chicken
tenders and it comes out perfect with
both cuts of meat I just prefer the
thighs because they stay nice and juicy
I have them in a baking tray over here
and I’ll just season them with some
olive oil 2 to 3 tablespoon should be
enough the juice of half a lemon salt
some freshly cracked black pepper a
teaspoon of dried oregano and then this
is Sumac so sumac is a Tangy spice that
just tastes so good you could find it in
a Middle Eastern grocery store on Amazon
online I’ll put a link down below I’ll
add about 1 and 1 half to two teaspoons
on one side and do the same with the
other then I’ll add some ground cumin
some ground coriander and then do the
same thing on the other side flip the
chicken over and season the other side
so that way there’s lots of flavor my
oven is preheated to
425° Fahrenheit these are going to bake
in there for about 20 25 minutes once
the internal temperature reaches 100
165° F they’re ready let them sit aside
and cool while you prepare the onions so
I’m going to peel and slice four large
onions this dish requires a lot of
onions it’s going to make it nice and
sweet and add all that delicious flavor
so I slice them in half first and then I
cut them into thin slices I’ll add them
to my Skillet here with lots of olive
oil you’re going to need about a half a
cup of olive oil for this you can adjust
this later on and I’ll tell you how to
do it so that way you don’t have too
much olive oil in your finished dish if
you really care about that so I’ll also
add a little pinch of salt and cook
these over medium heat for about 15 to
20 minutes or until they’re nice and
caramelized once they’re caramelized I
like to add this ingredient which is not
traditional but I love to add some
balsamic glaze to this for some more
sweetness and a little hint of Tang from
the vinegar and then I’ll also add about
2 tbspoon of sumac that’s that same
spice that I was telling you about
earlier toss everything all together and
set it aside once the Chien Chien cools
just go ahead and thinly slice it and
set it aside I’m going to prepare the
nuts that are going to go on top of this
so you can use pine nuts but today I’m
using almonds I soak these in water if
you do this overnight in the fridge the
peels will come out really easily if
you’re doing it last minute the what you
want to do is put the nuts in a bowl the
almonds in a bowl and then just put some
hot water over them and let them sit for
about 30 minutes or until the water
cools and then the Skins will just pop
right off take off all those skins and
discard them then just go ahead and SL
slice up those almonds dry them up
really well I have some salted butter
melting in this little frying pan over
here I’ll add the almonds to the butter
and I’ll just toast them moving them
around over medium heat until they begin
to turn golden so the darker they get
the more crunchier they’ll be but you
you’ll have to be very careful because
they can burn very quickly once the
almonds are ready carefully take them
out and put them over our paper towel to
drain off that excess butter and now
it’s time to put everything all together
so I’m going to get my onions warming
through a little bit I’ll add all of
that chicken to them and toss everything
all together I’ll put the lid on the
skillet just so that way the chicken and
the onions all warm through and just the
flavors come together once everything is
warmed through I have some finely
chopped parsley here that I’m just going
to sprinkle on top I’ll sprinkle some of
those almonds on top too the rest I’ll
leave as a garnish and then I’ve toasted
Pita breads here I love to serve this
over a warm pea but you can serve this
over rice if you like just tastes
delicious as a sandwich today we’re
making sandwiches so I have the warm
pasas I’ll put that chicken and onion
mixture on top garnish with a little bit
more balsamic glaze I also like to
sprinkle a little more parsley on top
and some more almonds and I have my
favorite shawarma sauce here you can get
the recipe down below I’ve already
shared this before it just goes so well
together this is so delicious and just
like that it’s ready okay so before we
dive in and we do the taste test I do
want to say that there is lots of flavor
in this and lots of calories if you want
to make it a little bit lighter you can
swap out the chicken for a leaner cut of
chicken you can toast the almonds or the
pine nuts in the oven without butter
they’ll still be delicious and they’ll
be crispy and crunchy and you’ll get
that texture that you want and lower
calories and once you caramelize the
onions and all of that oil you can
carefully drain them out of the oil and
set them aside and you could keep that
oil for other recipes it’ll have lots of
flavor I would transfer it into an air
Tad container and keep it in the
refrigerator and use it for for any
cooking you know anytime you need olive
oil you could use that you can use it in
dressings it’s just so good I left it as
is just because I feel like all of those
ingredients add a lot of flavor but I’ve
also made it lighter too and it comes
out really good I also made this into
rolls as an appetizer using felo and I
did this a long time ago I’ll post the
link for the recipe down below there are
so many options to this once you make
this chicken and onion based recipe you
can really do so many things with it
time for the taste
test oh my
goodness so much flavor the caramelized
onions are nice and sweet the shuarma
sauce adds some creaminess the nuts are
nice and crispy and buttery the chicken
is perfectly cooked and perfectly
flavored and I love that suac that herb
is just so good to me or that spice is
so good to me because it’s Tangy it just
tastes delicious goes as well with the
balsamic glaze that’s in here I hope you
guys give this recipe a try exact
measurements are on the website demit
stitches.com if you want to learn how to
make those TC chicken fer rolls click
over here and I’ll see you right over
there yes s