Rice of Arabia by Mustafa Sufian

Author:Mustafa, Sufian [Mustafa, Sufian]
Language: eng
Format: mobi
Tags: cuisine, vegetarian, culture, Arabia, rice, Cookery
Publisher: Taste of Jerusalem
Published: 2018-08-21T16:00:00+00:00

Chicken and Sautéed Onion Rice - Musakhan

This is an interpretation on a popular and festive dish, mainly served in Palestine. Musakhan comprises of Taboon bread, roasted chicken and sautéed onions which are sprinkled with plenty of summac, a burgundy coloured spice that also originates from that region.

250g diced chicken breast

1 small onion finely cut

1 cup of basmati rice, cooked and refrigerated

1 tablespoon of olive oil

1 small handful of dry roasted pine nuts

1 teaspoon of summac

A pinch of salt

In a frying pan sauté the onion in olive oil and remove from the pan.

Fry the chicken in the same oil until golden brown and remove aside.

Stir fry the cooked rice, and then mix with the chicken, onion and salt.

Spice with summac and sprinkle with the pine nuts.

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