Easy Musakhan: Pulled Chicken Flatbreads
with Caramelised Sumac Onions and Mint Yogurt
Our simplified version of this beloved national dish of Palestine; with juicy pulled chicken, silky onions, and bright tangy sumac.
Cals 597 · Prot 46 · Carbs 73 · Fat 15
Calorie Smart
35 min
Our simplified version of this beloved national dish of Palestine; with juicy pulled chicken, silky onions, and bright tangy sumac.
Cals 597 · Prot 46 · Carbs 73 · Fat 15
Calorie Smart
Ingredients
Chicken musakhan
Pulled chicken
300 Grams
Brown onion
1 Piece
Garlic cloves
2 Piece
Fresh parsley
15 Grams
Olive oil
2 Tbsp
Sumac
8 Grams
Cumin powder
2 Grams
Pomegranate molasses
30 Grams
Arabic mix masala
2 Grams
Cinnamon powder
1 Gram
Cardamom powder
2 Grams
Chicken stock cube
4*5*9*15*
0.5 Piece
Black pepper
0.5 Tsp
Water
100 ML
To serve
Arabic flatbread packet
10*11*
1 Piece
Pine nuts
2*
10 Grams
Rocket
20 Grams
Mint yogurt
Fresh mint
10 Grams
Natural yogurt
4*
170 Grams
Allergens
*4 Milk, *5 Eggs, *9 Soya, *15 Celery, *10 Wheat, *11 Gluten, *2 Tree Nuts
Due to production methods, we cannot guarantee our products are completely free from any allergen such as
Peanuts,
Tree Nuts,
Sesame Seeds,
Milk,
Egg,
Fish,
Crustaceans,
Molluscs,
Soya,
Wheat,
Gluten,
Lupin,
Mustard,
Sulphur dioxide and
Celery.
Nutritional information
| Per Serving* | |
|---|---|
| Energy (kJ/kcal) | 1700 / 597 |
| Fats (g) | 14.7 |
| of which saturated (g) | 4.2 |
| Carbohydrates (g) | 73 |
| of which sugars (g) | 15.6 |
| Fibers (g) | 7.5 |
| Proteins (g) | 46.1 |
| Salt (g) | 4 |
*The nutritional information only applies to ingredients
supplied by Hello Chef. The cooking process and
additional ingredients added at home will affect
total values.
Before you start
Please wash your hands and rinse all fresh fruits and vegetables prior to cooking.
Instructions
1 Prep
Preheat the oven to 200°C/180°C fan. Peel and thinly slice the onions. Peel and finely chop the garlic. Pick and finely chop the parsley.
2 Cook onions
Heat a large non-stick pan over a medium-high heat with a generous drizzle of olive oil. Once hot, add the onions and fry for 8-10 min, stirring occasionally, until softened and lightly caramelised. Lower the heat to medium, add the sumac and cumin, and fry for 2 min further. Stir in the pomegranate molasses, a splash of water, mix and then transfer the mixture to a small bowl. Reserve the pan.
Tip! If the onions are sticking, add a splash of water in between to loosen them.
3 Fry chicken
To the reserved pan, add another drizzle of olive oil and garlic. Fry for 1 min, then add the pulled chicken, arabic mix masala, cinnamon, cardamom, 0.5 chicken stock cube, a pinch of black pepper, and the measured water. Bring to a simmer, then lower the heat and cook for 3-4 min. Turn off the heat and stir in the parsley.
Tip! For less added salt to your diet, omit the stock cube entirely, or use only a small amount.
4 Bake flatbreads
Line a baking sheet with parchment paper and add the Arabic flatbread. Spread the sumac onions on each piece and top with the pulled chicken and pine nuts. Bake in the oven for 6-8 min until the edges of the bread are crispy and golden.
5 Make mint yogurt
Pick and finely chop the mint leaves. To a small bowl, add the yogurt and mint. Mix until smooth and set aside.
6 Serve
Divide the Chicken Musakhan amongst plates. Drizzle some mint yogurt over, and garnish with fresh rocket.
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