M'sakhan Stew

Msakhan - a Palestinian love story. That tangy sumac smothered, bone-in chicken, served on layers of thick, fresh taboon bread, with loads of buttery toasted pine nuts...yeah, that's not quite what we're making here. 

This is an alternative, a stewed version with no bread, no pine nuts, and no bones! I made this quickly one weeknight while in dire need of some hardcore comfort food without the additional work OR carbs. Here it is:

M'sakhan Stew

Serves 4

Ingredients:

• 2 lbs Chicken Thighs
• 1 cup Sumac
• 4 large Yellow Onions
• 1/2 cups shaved, Slivered Almonds
• 1 cup Chicken Broth
• 1 tsp Cumin
• Olive Oil
• S&P

Process:

1. Slice onions and place in bowl. Coat with 1tbs of olive oil, 1tsp salt, and 1/2 cup of Sumac
2. Coat your chicken thighs with remaining 1/2 cup of sumac, cumin, 1 tbs olive oil, and salt & pepper.
3. Set pot on medium heat. Once hot, sear each side of your chicken thighs, about 2 mins each side. Once they are all seared, set aside in a plate.
4. Add onions to the pot. Once they become aromatic and glassy, turn down the heat and add your chicken thighs, nestling them into the onions. Pour 1 cup of chicken broth and bring to a simmer
5. Once simmering, lower your heat and cover the pot. Allow to cook for 30 minutes on low.
6. For garnish, and a delicious crunch, saute your slivered almonds in olive oil on medium heat, stirring constantly to avoid burning. Once they are a slightly browned, they are ready to eat up served on top of your stew!