Sumac Chicken Onion Flatbread
Sumac Chicken Caramelized Onion Flatbread (Musakhan) may be a slightly adapted version of the favored Mediterranean recipe for grilled chicken thighs, filled with flavorful and healthy spices. Make a delicious appetizer or homemade pizza!
INGREDIENT
SUMAC CHICKEN AND CARAMELED ONION
3 tablespoons of vegetable oil
2 large shallots, sliced
2½ tablespoons sumac, consistent with taste
1½ pounds skinless chicken thighs
1/2 teaspoon ground black pepper
1 clove , grated
3 pieces of broken green cardamom
3 cloves
2 bay leaves
1/4 cup roasted pine nuts
2 tablespoons chopped parsley
Salt to taste
DOUGH FOR MUSAKHAN
1 cup warm water 120-130 ° F
1 tbsp fast-acting yeast
1/2 teaspoon sugar
2¼ cup bread flour
3/4 teaspoon salt
1½ tablespoons of wheat bran
1 tablespoon flax flour
INSTRUCTION
SUMAC CHICKEN AND CARAMELED ONION
1.Take an outsized heavy skillet and warmth the vegetable oil (save two teaspoons of vegetable oil for the chicken). Add the chopped onions and simmer over medium heat until caramelized.
2.Make sure to see the reach prevent the onions from burning down. Don't rush this step. Give the onions enough time to cook and develop their flavor. Add sumac towards the top of this onion caramelization process. Once cooked, put aside the caramelized onions.
3.Sprinkle a teaspoon of vegetable oil over the chicken thighs and coat them well. Season with salt and black pepper. Brown chicken thighs on each side over high heat during a nonstick-coated ceramic skillet. It should only take a couple of minutes for each side to brown. the thought is to 4.burn the chicken and provides it some flavor.
5.Transfer the roasted chicken, grated garlic, cardamom, cloves, and bay leaves to the pan. Add 1 cup of water. bring back a boil, then reduce heat and simmer for about 20 minutes. Add one tablespoon of caramelized onions to the chicken and blend . Boil until the chicken is cooked. close up the hearth .
6.Using a fork, separate the cooked chicken meat from the bone. Mix remaining teaspoon of vegetable oil with chicken and put aside . this may help the chicken brown, when it's grilled or grilled at a later stage. Adjust the salt and pepper as required . Order chicken stock .
7.Take the caramelized onion and blend it with a couple of tablespoons of chicken broth to form it slightly moist, but not runny. Add a touch salt as a spice to taste. this may basically replace the sauce used on the pizza - so keep it thick and thick, not runny or runny.
MINI MUSAKHAN FLAT BREAD
1.Preheat oven to 500 ° F or higher (I bake it at the very best level in my oven - 545 ° F)
2.Take warm water, sprinkle yeast in it. Sprinkle sugar on top. Leave it during a warm, dark place for about 5 minutes until the yeast on top bubbles.
3.Add about two cups of bread flour, salt and blend with the kneading dough on the stand mixer, if available. The mixture are going to be a touch mushy / sticky.
4.Then add the wheat bran and flax flour and let the machine knead on medium setting for about 5 minutes. If necessary, add a touch flour at a time (a tablespoon or so) to form sure the dough doesn't stick.
5.It's important to not add an excessive amount of flour, so take some time and add flour slowly, if necessary. When the dough is well kneaded and not sticky, let it sit and let it rise for about an hour to double its size.
6.Then let loose the air and divide the dough into eight pieces. Take each serving and roll it into a pizza like mini discs about 1/4 inch thick. Let stand quarter-hour , until the dough expands slightly.
Using a fork, make deep punctures everywhere your body. this is often to make sure that the discs don't swell like pita when baking.
6.Take a baking sheet lined with parchment paper and place the mini musakhan buns on top and place within the oven. Bake for five to six minutes until cooked. Check if it takes another 1 to 2 minutes. The cooking time will depend upon the oven.
ASSEMBLY OF MUSAKHAN
1.Turn on the oven to bake at high speed.
2.Spread about 1/8 of the onion mixture over each mini musakhan bun and sprinkle about 1/8 of the chicken mixture thoroughly.
3.Bake the mini Musakhan, gradually on a baking sheet lined with parchment paper, for about 3 to five minutes counting on oven requirements. The chicken are going to be lightly browned on the grill.
4.If you would like you'll make a spread , with a sprinkling of cheese to form mini Musakhan pizzas.
5.Sprinkle with roasted pine nuts, chopped parsley, and other sumac (if desired). Enjoy mini musakhan with caramelized onions with sumac!
