1975. Chicken Musakhan Pasta Casserole

By now we've got so many variations of chicken musakhan, the tangy Palestinian national dish on MCW. This is yet another modern take on the heritage dish. It is a casserole layering the chicken over pasta, and covering it with beshamel and cheese, all baked to a golden bubbly deliciousness. Another version uses fried potato sticks instead of the pasta. I will share it if we try it.

Ingredients:

250g dry penne pasta

For the chicken:

6 onions, halved, finely sliced

1/4 cup olive oil

450g chicken breasts, boiled and shredded finely (reserve the water)

1 1/2 tsp dry mint

1 stock cube, crumbled

2 Tbsp sumac

1/2 tsp lemon salt (or juice of 1 lemon)

1/2 tsp pepper

3/4 tsp salt

For the beshamel:

75g butter

3 Tbsp flour

1 litre milk

salt, pepper

200g mozzarella cheese

Method:

Boil the pasta until cooked. Drain and put in a rimmed oven casserole dish.

As the pasta is cooking, make the chicken. Saute the onion in the olive oil over medium heat until completely withered but not yet caramelized (around 15 to 20 minutes).

Stir in the dry mint, stock cube, sumac, lemon salt, salt and pepper. Stir in the shredded boiled chicken.

If the mixture is too dry, stir in a quarter cup of the chicken water. Spread the chicken mixture over the pasta.

Make the beshamel. In a medium pot, melt the butter and add the flour. Cook the flour, stirring all the while, until it smells toasted. Using a whisk, stir in the milk a little at a time until a thick sauce is formed. Season with salt and pepper.

Pour the beshamel over the chicken, then sprinkle the mozzarella over the surface.

Bake in a preheated 350F oven for 30-40 minutes until golden and bubbly. Serve hot.

صحة و عافية