Nutritional Wisdom with Carly Pollack

Chicken Musakhan

3/4 lb boneless chicken thighs
1 medium onion, thinly sliced
3/4 tbsp ghee
1 tbsp ground sumac
1/2 tsp cinnamon
1/8 tsp allspice
1/8 tsp ground cloves
1 pinch saffron
2 tbsp pine nuts
2 tbsp fresh mint, for garnish
sea salt, to taste
black pepper, to taste
1 handful fresh greens (collards, chard, spinach, etc.)
2 cups fresh okra, sliced into rounds

In a saucepan, combine the onions, ghee, sumac, cinnamon, allspice, cloves, and saffron. Saute until the onions are tender. Dump the chicken into the slow cooker and season liberally with salt and pepper. Add the onion mixture and stir, nestling the chicken in the onions. Add the okra. Cook on low for 6 hours or until done. When ready to serve, saute the pine nuts in a bit of ghee over medium-high until browned. Finely chop the mint. Taste and add more salt and pepper to the chicken if desired. Serve topped with mint and pine nuts.

2-3 Servings