"Shredded chicken with onion and sumac stuffed in a puff pastry shell"
Musakhan in Puff Pastry
5
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- Recipe Card
Prep time: 45mins
Cook time: 1hr
Serves or Makes: 8
Recipe Card
ingredients
- 1 sheet Puff Pastry
- 4 small Chicken Thighs
- 2 Bay Leaves
- 3 Cloves
- 4 medium Onions
- 2 tablespoon Canola Oil
- 2 tablespoon Sumac
- 1 teaspoon 7 Spices
- Salt & Pepper
Method
Step 1
Boil two cups of water in a medium pot on the stovetop. Place the chicken in the pot and add the cloves and bay leaves. Reduce the heat to medium and cook for 15-20 minutes. Use a thermometer if you wish to ensure the chicken cooks thoroughly. Temperature should be at least 165F. Set aside and let cool. Pull the chicken apart once cool and remove the bone. Note: do not throw away the broth - use it for another dish.
Step 2
In the meantime, sauté the onions in the oil in a separate pot until they’re golden brown. Add the sumac and seven spices and mix well. Then add the chicken and cook for an additional 2 minutes, mixing all the ingredients well. Add salt and pepper for tasting. Set aside and let cool before using it on your puff pastry.
Step 3
Take a sheet of puff pastry and place the chicken mixture lengthwise, fold and cut, then press with a fork to seal the sheet (see reel). You can make any shape you want and as small or big as you want. This all depends on your preference. Spray a baking tray with canola oil or any oil and assemble the puff pastry pieces. Bake for 20 minutes at 350F or until golden brown. Enjoy!