7 March, 2014

Masakhan – Kuwait Chicken Recipe

Masakhan – Kuwait Chicken Recipe

This Chicken Recipe from Kuwait is pretty easy to make and tastes amazing. The flavor from the caramelized onions and sumac just explodes in your mouth giving a sweet, tangy, smokey flavor that is hard to get enough of. Once completed the dish gives you toasted pita chips that are perfect for scooping and some stuffing like pita that is filled with juicy goodness from all the ingredients. The exotic flavors make this a great dish to impress dinner guests with. We found that it goes great with brown rice and a green salad with a balsamic and oil dressing.  

Kuwait Chicken Recipe

Serves 6
Prep time 30 minutes
Cook time 30 minutes
Total time 1 hour
Meal type Main Dish
Misc Serve Hot
Region Kuwait

Ingredients

  • 3lb Chicken Tenders (Cut into 1/2)
  • 1 lemon
  • 1 tablespoon Olive Oil
  • 2 medium yellow onions (cut into 1/4 - 1/2 inch separated rings)
  • 2/3 cups sliced almonds
  • 1/3 cup garlic (sliced)
  • 4 tablespoons sumac powder
  • 2 cups chicken broth or stock
  • 9-12 large pitas (torn into quarters)
  • to tastesalt & pepper

Directions

Step 1
Hand squeeze the lemon keeping any pulp with the juice. Sprinkle or brush half the juice on the chicken then add salt and pepper to taste. Let it sit for about 20 minutes. Brown the chicken in a pan with about a tbsp of olive oil. Once it's done remove it from the pan and preheat the oven to 375F. Do not clean the pan the chicken was cooked in.
Step 2
Add the rest of the olive oil into the same pan you browned the chicken in. As the olive oil heats up, scrape the fond (the brown bits stuck to the bottom of the pan left by the chicken) and let it incorporate into the oil. Once the oil is hot add the onions and garlic. Cook until the onions caramelize, it should take about 20 minutes. Add 4 tablespoons of the sumac, stirring it in and let it cook for 3-4 minutes to get the powder incorporate. Then remove it from the heat.
Step 3
In a 9x13 baking dish arrange a layer of pita chunks on the bottom. Next layer in the onions, followed by the chicken. Sprinkle some lemon juice over that and then sprinkle the sliced almonds over that. Repeat this process until you've use up all the onions and chicken. You should end with a layer of pita on top. Sprinkle olive oil over the top then pour the chicken stock around the dish within 2 inches of the pan edge letting it filter down to the bottom of the pan.
Step 4
Bake for 30 minutes, then loosely cover with aluminum foil and bake for another 15 minutes.