Crispy Musakhan Rolls with Chicken

 

🛒 Ingredients

🍗 For the Chicken

• 🍗 3 full chicken legs, skin on and bone in
• 🧅 2 yellow onions
• 🍃 3 bay leaves
• 🌿 1 cinnamon stick
• 🌰 6 cardamom pods
• 🌿 6 whole allspice berries

🌯 For the Rolls

• 🫓 4 large Markouk bread (or Lebanese pita bread or tortillas)
• 🧅 6 red onions, sliced
• 🫒 1 cup extra virgin olive oil
• 🌺 4 tbsp sumac, plus extra for garnish
• 🌿 1 tsp allspice
• 🌿 1 tsp cinnamon
• 🧂 2 tsp salt
• 🌰 1 cup slivered almonds

👩‍🍳 Instructions

1️⃣ Place the chicken legs, yellow onions, bay leaves, cinnamon stick, cardamom pods, and allspice berries in a large pot. Cover with water.

2️⃣ Bring to a boil, skimming off any foam or residue that rises to the surface.

3️⃣ Reduce heat and simmer for at least 45 minutes, or up to 2–3 hours for deeper flavor.

4️⃣ Remove the chicken from the broth and allow it to cool slightly.

5️⃣ Shred the chicken meat and set aside. (If using leftover cooked chicken, start from Step 6.)

6️⃣ Preheat the oven to 400°F (200°C).

7️⃣ Slice the red onions.

8️⃣ Heat the olive oil in a large sauté pan over medium-low heat.

9️⃣ Add the sliced onions and 1 teaspoon salt. Cook for 20–30 minutes, stirring occasionally, until softened and lightly golden.

🔟 While the onions cook, toast the slivered almonds in a skillet with 1 tablespoon olive oil over low heat, stirring frequently until lightly golden. Set aside.

1️⃣1️⃣ Add the shredded chicken to the onions.

1️⃣2️⃣ Add the sumac, allspice, cinnamon, and remaining 1 teaspoon salt.

1️⃣3️⃣ Stir well and cook for 5–7 minutes.

1️⃣4️⃣ Remove from heat and mix in the toasted almonds.

1️⃣5️⃣ Cut the Markouk bread into long strips.

1️⃣6️⃣ Place 1–2 tablespoons of filling onto each strip of bread.

1️⃣7️⃣ Roll tightly into cigar-shaped rolls. Fold in the sides if desired.

1️⃣8️⃣ Lightly oil a 9×13-inch baking dish and arrange the rolls inside.

1️⃣9️⃣ Bake for 25 minutes.

2️⃣0️⃣ Turn on the broiler and broil for 5 minutes, or until the rolls are golden and crispy.

2️⃣1️⃣ Remove from the oven and garnish with extra sumac.

2️⃣2️⃣ Serve hot with yogurt on the side. 😋

📝 Notes

• 💡 Leftover roasted or boiled chicken works perfectly in this recipe.
• 💡 Markouk bread creates the most authentic texture, but pita bread or tortillas can be used.
• 💡 The longer the onions cook, the sweeter and more flavorful the filling becomes.
• 💡 Store leftovers in an airtight container in the refrigerator for up to 3 days.
• 💡 Reheat in the oven or air fryer to restore crispiness.