Text 24456, 103 rader
Skriven 2015-03-01 16:46:00 av JIM WELLER (1:123/140)
     Kommentar till en text av DALE SHIPP
Ärende: squirrels
=================
-=> Quoting Dale Shipp to Jim Weller <=-

 DS> black ones.
 
 JW> They are actually grey squirrels with a recessive gene

 DS> On the campus of Kent State College in NE Ohio, the black squirrels
 DS> are dominant and all one sees.

Perhaps they are a legit sub-species and not just the result of a
recessive gene. I'll leave that up to the experts.

MMMMM-----Meal-Master - formatted by MMCONV  2.10

     Title: Musakhan (Palestinian Sumac Chicken With Sauteed Onions)
Categories: Palestine, Arabic, Chicken
  Servings: 4

      1 kg onions peeled and chopped
      2 c  olive oil
      2 TB Sumac
    1/4 ts cardamom
    1/4 ts black pepper
           Salt
      1    chicken cut into 4 pieces
    1/4 ts cardamom
    1/4 ts black pepper
      2    loaves taboon bread
           FOR THE DECORATION:
           Pine or other nuts
      1 TB sumac

The onions: Make sure you don't chop the onions too fine or they
will get too soft with cooking and lose texture Place the onions in
a pot and add enough olive oil to submerge the onions completely (it
may vary a little with the size of your pot but it took me 2 cups)

Cook the onions over low heat stirring occasionally till the onions
are translucent but still hold their shape and have some texture,
you don't want them to get mushy (this will take 20- 30 minutes)

Once the onions are done, place them in a colander to drain off the
olive oil. Do not discard the oil.

After all the oil has been drained off, sprinkle the onions with
sumac, cardamom and black pepper and toss them till they are
completely coated with sumac (note that the color and the taste will
deepen when you leave the onions aside so add the sumac gradually,
you can always add more if you want)

The chicken: Ideally you should use bone in chicken cutlets but you
can use boneless chicken if you want.
Season the chicken on both sides  with 1/4 teaspoon cardamom,1/4
teaspoon black pepper and a pinch of salt.

You have a number of options for cooking the chicken: Sear the
chicken pieces till they are golden brown and then add them to the
onions as they are cooking

Poach the chicken until done and then place them in the oven under
the broiler to give them color.

Cook them in a separate pan using medium heat till they are
completely done (cook them stove top)

I usually go with No. 3, I place the chicken cutlets in a pot or pan
, skin side down and cook over medium heat till the skin is golden
brown, I then lower the heat,flip them and cook them on the other
side till they are done (170 F on the thermometer inserted in the
thickest area of the chicken). This takes 20-30 minutes.

To add more flavor to the onions and the chicken, I add the drained
onions to the chicken in the last 5 minutes of cooking and stir
gently.

To assemble the musakhan: Pre heat your oven to 200 C and place the
rack on the bottom. I usually place the loaf in the oven for 2-3
minutes to crisp it slightly (this prevents it from going soggy when
you top it with the onions).If you like your bread a little soggy
you can skip this step

Brush the bread with some of the olive oil you strained from cooking
the onions and top it with onions and chicken. Place in the oven for
10 minutes. Take out of the oven and top with nuts,sprinkle with the
sumac and  serve with yogurt.

Musakhan wraps: If you want to make Musakhan wraps, you need shrak
bread but you can use any flat bread you like if you can't find
shrak. Top the bread with chopped onions and shredded cooked
chicken, some nuts. Roll and brush with some oil and heat in a
sandwich press or in the oven.

  From: Sawsan On Http://Chefindisguise.Com
 
MMMMM-------------------------------------------------
 
YK Jim
        
... Shipping is bad for vegetables. They get jet lagged just like us.

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