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Chicken, Sumac on Pita "Dressing" (M, TNT)
Source: Restaurant Manta Ray on the Tel Aviv Mediterranean Port
Serves: 4

1 chicken, cut in serving pieces or 4 chicken breast cutlets
3 cups soup stock
Extra virgin olive oil
1 large onion, chopped
1 cup dry white wine
3 to 4 tbsp. sumac, divided
4 pita breads, cut in halves
4 tbsp. pine nuts, toasted

Pre-heat oven to 350°F.

Poach the chicken pieces in soup stock to cover, simmering gently for 1 hour. Let cool in the broth.

Line a skillet with olive oil, heat and add the chopped onion, salt and pepper and sauté stirring frequently until the onion softens without browning. Turn off the heat, add the wine and 1 tbsp. of the sumac, mix and let rest.

Remove the cooked chicken from the broth then dip each pita half in the broth and place in a single layer in a 9"x13" lasagna type baking dish.

Top each pita half with a chicken piece then with a portion of the onion and wine mixture.

Pour some of the chicken broth over the chicken and around the pita.

The broth should be visible in the bottom of the baking dish but the contents should not be swimming in the liquid. Sprinkle the chicken generously with the remaining sumac then top with the remaining onion and wine mixture.

Add the pine nuts then drizzle with more of the broth. Bake for 45 minutes.

To serve: Remove each chicken pita piece with a flat server and place on individual plates. The softened pita will have absorbed all the delicious flavors.

Poster's Notes:
The soup stock may be made with chicken cubes and water.

Here is the recipe that is served at the extraordinary restaurant Manta Ray on the Tel Aviv Mediterranean Port. After I couldn't forget it, I phoned them and they so kindly gave me the recipe. The chicken is served on pitas which meld together to become a wonderful dressing. The lemon-type spice sumac is easily obtainable at any kosher or other middle eastern market.

Posted by Elena Eder

Nutritional Info Per Serving: N/A