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Here'e my T&T musakan recipe. And we don't find it salty at all. I don't cook with salt so we ...

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Joined: Feb 4, 2008


Posted to Thread #14014 at 4:41 am on Mar 5, 2009

would notice.We sometimes sub thinly sliced potatoes for the pita.

Chicken with Sumac recipe

1 chicken quartered or in pieces
1 1/2 T ground sumac
1/8 t ground nutmeg
1/8 t ground cinnamon
1/4 t freshly ground black pepper
Juice of one lemon
1 lb red onions, thinly sliced
2 T olive oil
1/2 cup rich chicken stock
1/2 pound flat bread
Combine spices and salt. Set aside 2 t and mix the rest with lemon juice. Rub into the chicken and let marinate (overnight is good, but it can be less)
Put onions in a skillet with 1 1/2 T olive oil, half the chicken stock, reserved spices. Cover and cook gently 30 minutes
(all above can be done the day before)
Preheat oven to 400 degrees F
Place chicken on baking sheet skin side down. Spread onions over chicken. Cover with foil and bake 20 minutes.
Brush a large ovenproof serving dish with remaining oil. Tear the bread into small pieces and scatter in one or two layers on bottom. Sprinkle with remaining chicken stock. Flip the chicken and onion pieces onto the bread so that the skin side is up. Return to oven and bake 20 minutes.
The bread and the chicken juice and onions get sort of caramelized and absolutely delicious, if fattening. I often use more bread than called for..... (this from Susan Hegleson who gave me the recipe - I aggree!!)

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