Musakhan
A quick take on the Palestinian classic: warm flatbread topped with spiced chicken, tangy sumac, fresh herbs, and pomegranate seeds, served with a dollop of yogurt.
- Total time
- 20 min
- Servings
- 4
- Calories
- 420
- Protein
- 32g
Ingredients
- 4 pieces flatbread
- 1 lb chicken breast
- 3 tbsp olive oil
- 2 tsp sumac
- ½ cup pomegranate seeds
- ½ cup plain yogurt
Instructions
- 1
Slice the 1 lb chicken breast into thin strips. Heat 2 tbsp olive oil in a skillet over medium-high heat and cook the chicken until golden and cooked through, about 6-8 minutes.
- 2
Sprinkle the 2 tsp sumac over the chicken and stir to coat. Add a pinch of salt and pepper if you like. Remove from heat.
- 3
Warm the 4 flatbreads in a dry pan or oven until soft and pliable, about 1-2 minutes per side.
- 4
Top each flatbread with the chicken, then sprinkle with the 0.5 cup pomegranate seeds and fresh herbs like parsley or mint if you have them.
- 5
Drizzle with the remaining 1 tbsp olive oil and serve with the 0.5 cup yogurt on the side.
Tools you’ll need
- skillet
- knife
- cutting board
- spatula
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