Chicken Rolls Coming Right Up!
As a dietitian, I often talk to my clients about the power of food to nourish our bodies, but I also know that food has a special power to nourish our souls. One dish that’s always held a special place in my heart is Muskhan, a beloved recipe from my home country of Jordan. Growing up, this was one of those dishes that brought the whole family together, and even now, it’s a reminder of those warm, comforting moments spent in the kitchen with my mother.
Muskhan is a traditional Jordanian dish that features shredded chicken breast, sautéed with onions and sumac, all wrapped up in crispy phyllo dough. The sumac gives the chicken a tart, citrusy flavor that’s simply irresistible, while the onions caramelize beautifully and add sweetness and depth. It’s one of those dishes that’s so delicious, you don’t even realize how healthy it is!
A Little Backstory
I remember being a child, eagerly waiting for my mom to prepare this dish. My mother, who is a wonderful home chef and now teaches cooking to others, always made the best Muskhan. I’d sit in the kitchen, watching her work her magic with the ingredients. She’s the kind of cook who doesn’t need a recipe book - "you just eyeball it" - she knows instinctively how much of everything to add to make it just right. The smell of sautéed onions mixed with the earthy tang of sumac and the savory aroma of chicken would fill the whole house, and I couldn’t wait to dig in.
My mother’s version of Muskhan was always a hit. Even now, when I’m feeling nostalgic, I reach out to her for the recipe. She’s been sharing her cooking knowledge with others for years, teaching people how to make traditional Middle Eastern dishes, just like Muskhan. There’s something truly special about passing down these recipes from one generation to the next, and I’m lucky to carry those culinary memories with me.
The Recipe: Homemade Muskhan Chicken Rolls
Here’s how I recreate the dish that brings me so much joy. It’s a simple recipe, but it’s packed with flavor and history.
Ingredients:
- 2 chicken breasts (boneless, skinless)
- 2 medium onions, thinly sliced
- 2 tablespoons olive oil
- 1 tablespoon sumac (the star ingredient!)
- Salt and pepper to taste
- 1 package of phyllo dough (about 12 sheets)
- 4 tablespoons melted butter (or olive oil for a lighter version)
- A handful of pine nuts (optional, for garnish)
Instructions:
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Prepare the chicken: Start by cooking the chicken breasts. You can either poach them in water for about 20 minutes until they’re fully cooked or roast them in the oven at 375°F for 25-30 minutes. Once cooked, let them cool slightly and then shred the chicken with two forks.
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Sauté the onions: In a large skillet, heat 2 tablespoons of olive oil over medium heat. Add the sliced onions and cook, stirring occasionally, for about 10-12 minutes, until they become soft and golden brown. Add the sumac, salt, and pepper to the onions, and stir to combine. Let the onions cook for an additional 2-3 minutes so they can absorb the sumac’s tangy flavor.
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Combine chicken and onions: Add the shredded chicken to the onions in the skillet and mix well. Taste and adjust the seasoning if necessary. Set the chicken and onion mixture aside to cool slightly.
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Prepare the phyllo dough: Lay out a sheet of phyllo dough on a clean surface. Brush it lightly with melted butter (or olive oil) using a pastry brush. Then place another sheet of phyllo dough on top and repeat the buttering process. You want to have about 4 sheets of phyllo dough layered together.
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Assemble the rolls: Spoon a generous amount of the chicken and onion mixture onto the phyllo dough, near one edge. Carefully roll the dough up, like a wrap, folding in the sides as you go to form a neat roll. Place the roll on a baking sheet lined with parchment paper. Repeat this process until all the chicken mixture is used up.
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Bake: Brush the top of the rolls with a little more melted butter. Bake the rolls in a preheated oven at 375°F (190°C) for about 15-20 minutes, or until the phyllo dough is golden and crispy.
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Garnish and serve: If desired, toast some pine nuts in a pan and sprinkle them over the rolls before serving. This adds a wonderful crunch and nutty flavor to each bite.
Enjoying Muskhan: A Flavorful Tradition
Every bite of Muskhan brings back memories of my childhood in Jordan, where this dish was often served at family gatherings or during special occasions. The combination of the crispy phyllo dough, the tangy sumac, and the savory chicken is truly irresistible. It’s a dish that’s simple yet full of flavors that speak to my heritage.
Now, I make it for my family and friends, just as my mom did for me. As a dietitian, I also love how this dish combines lean protein from the chicken, healthy fats from olive oil, and some crispness from the phyllo dough. It’s a balanced meal that’s both satisfying and nourishing—proof that delicious food can be good for you too.
I hope you try this recipe and make some memories of your own in the kitchen. Whether you’re from Jordan or somewhere else, this dish is sure to become a favorite in your home, just as it has been in mine for years.