Msakhan rolls
Instructions
- 1
Begin by thoroughly cleaning the chicken. Place it in a large pot and add enough water to almost cover it. Bring the water to a boil. Once it reaches a boil, remove the chicken and discard the water to eliminate any impurities. Rinse the chicken well
- 2
Return the chicken to the pot and add fresh water, again nearly covering it. Add two dried bay leaves, a few cloves, and black cardamom pods. Bring the pot to a boil, then reduce the heat to medium, cover, and allow the chicken to simmer for about 45 minutes, or until it becomes tender and fully cooked.
- 3
Preparing the Filling While the chicken is cooking, finely dice the onions. Heat olive oil in a pan over medium heat and sauté the onions until they become soft, tender, and lightly golden. Add the sumac and stir well to evenly incorporate the flavour. Remove the pan from the heat.
- 4
Once the chicken is cooked, remove it from the pot and allow it to cool slightly. Shred the chicken into small pieces and add it to the pan with the sautéed onions. Add the salt and pepper and mix thoroughly so the chicken is well coated with the onion and sumac mixture. You can always adjust the sumac, salt and pepper to taste
- 5
Assembling the Rolls Place a portion of the chicken and onion mixture onto each tortilla. Roll and fold the tortilla tightly, similar to a spring roll, ensuring the filling is well enclosed.
- 6
Arrange the rolls side by side on an oven tray. Lightly brush each roll with olive oil to help achieve a crisp, golden finish.
- 7
Bake the rolls in a preheated oven at 400°F (200°C) for approximately 10 minutes, or until they become golden and crispy.
- 8
Serve the rolls warm with plain yogurt on the side for dipping. The creamy yogurt complements the tangy sumac and savoury chicken perfectly.