Subj : NYT E-Z Dinner - 07
To   : All
From : Dave Drum
Date : Mon Jan 22 2024 16:41:00

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
  hours.
  
  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
  
  Uncle Dirty Dave's Archives
 
MMMMM

.... "Eating is an agricultural act." -- Wendell Berry
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