Photo of Msakhan (Soumak Chicken) Rolls by Ahmad Alzahabi by WW

Msakhan (Soumak Chicken) Rolls by Ahmad Alzahabi

10
Points®
Total Time
35 min
Prep
10 min
Cook
25 min
Serves
4
Difficulty
Easy

Ingredients

Uncooked bone in skinless chicken thigh

1¼ pound(s)

Chicken stock

2 cup(s)

Cinnamon stick

1 item(s)

Bay leaf

1 leaf/leaves

Ground sumac

2 Tbsp, divided

Kosher salt

1½ pinch(es), divided

Onion

3 medium, divided

Olive oil

1 Tbsp

Pocketless pita

4 pita(s)

Instructions

  1. To a pressure cooker or Instant Pot, add the chicken thighs, stock, cinnamon stick, bay leaf, 1 tbsp sumac, and 1 tsp salt. Peel and halve 1 onion and add to pot. Seal and cook under pressure on High for 20 minutes.
  2. While the chicken cooks, finely chop the remaining 2 onions. In a large skillet, heat the olive oil on low. Add the onion. Season with 1/2 tsp salt and 1 tbsp sumac. Cook until very tender, stirring often.
  3. When chicken is cooked through, let cool, then remove bones and shred the meat into a medium bowl. Stir in the cooked onions.
  4. Divide the chicken mixture among the pitas. Roll tightly. In a large nonstick skillet or griddle, toast chicken rolls seam sides down until crispy.
  5. Serving size: 1 roll