• NYT E-Z Dinner - 08

    From Dave Drum@1:2320/105 to All on Mon Jan 22 16:34:00 2024
    MMMMM----- Recipe via Meal-Master (tm) v8.06

    Title: Mussakhan (Roast Chicken w/Sumac & Red Onions)
    Categories: Poultry, Citrus, Herbs, Vegetables
    Yield: 4 servings

    2 lb Bone-in, skin-on thighs &
    - drumsticks
    1 lg Lemon; juiced (4 tb)
    4 tb Extra-virgin olive oil; more
    - to serve
    1 1/2 tb Sumac; more to serve
    4 cl Garlic; crushed
    1/2 ts Ground cumin
    1/2 ts Ground allspice
    -+ ts ground cinnamon
    Salt & ground pepper
    1 lg Red onion; halved, thin
    - sliced
    2 tb Pine nuts
    Naan or Arabic taboon bread;
    - to serve
    Coarse chopped fresh parsley
    - leaves; to serve

    Slash the flesh of each piece of chicken diagonally a
    few times, around 3/4" apart, and then place the meat in
    a large bowl or plastic container. Add the lemon juice;
    3 tablespoons olive oil; 1 1/2 tablespoons sumac; the
    garlic, cumin, allspice and cinnamon; and 1 1/2
    teaspoons salt and 1/4 teaspoon pepper. Rub the mixture
    into the meat. Add the red onion and toss to coat. Cover
    and transfer to the refrigerator to marinate, 1 to 3

    When you are ready to cook the chicken, heat the oven to
    375 degrees. Transfer the meat, onion slices and any
    juices to a baking sheet and roast until the juices run
    clear when the chicken pieces are pierced at their
    thickest part, about 40 minutes. Once the chicken is
    cooked, cover the baking sheet tightly in foil and set
    aside while you prepare the toppings.

    In a small skillet, cook the pine nuts in the remaining
    1 tablespoon olive oil over low heat, stirring
    occasionally, until golden brown, about 2 minutes, then
    transfer to a paper towel to drain.

    To serve, heat the naan or taboon bread in the oven
    until toasted and warmed and transfer to a platter.
    Arrange the chicken and red onion on top. Finish with a
    smattering of pine nuts, sumac and chopped parsley.
    Drizzle any remaining roasting juices so they soak into
    the bread, then drizzle with a little more olive oil.

    Recipe from: Yasmin Khan

    Adapted by: Mayukh Sen

    Yield: 4 servings

    RECIPE FROM: https://cooking.nytimes.com

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