Tuesday, February 28, 2012

Musakhan Pockets


2 tb. Olive  oil
2 tb. Butter
4 scallions, finely minced
1 ½  pounds boneless skinless chicken breasts
   Cut  into 1 in. pieces
1 tsp. sumac
½ tsp. ground cardamom
¼ tsp. allspice
1 tsp. cinnamon
1/2 tsp salt
¼ tsp. ground pepper
4 whole pockets breads cut in half to form 8 pockets
Greek yogurt


Preheat oven to 350 degrees. In a large heavy skillet, heat the  oil and butter over  med. heat.
Add the scallions and cook until soft but not  browned.  Add the pieces of chicken and sprinkle with
The spices, salt and pepper.  Cook, stirring often for about for about 15 min. until the chicken
Is tender but juicy.  Taste and adjust seasonings as desired.  Fill each pita halfway with  the chicken
Mixture, wrap each with foil  and heat in the oven for  10 min.  unwrap and top with a dollop of Greek yogurt and sprinkle with sumac. Serve while hot.