Msakhan Pot

Ingredients

• 1 Chicken breast/thigh, cut into strips
• 2 onions, sliced
• Olive oil, generous
• Sumac
• Musakhan spices, optional
• Salt + black pepper
• 1.5 cup Sunwhite Calrose rice, rinsed
• 3 cup Hot stock/water, around 3 cups for 1.5 cups rice — adjust to your usual Calrose ratio

Method

1. Heat olive oil in a pot, then add the sliced onions with a pinch of salt and cook for 8–10 minutes until soft and lightly golden.
2. Add the sumac and musakhan spices if using, then stir for 30 seconds.
3. Add the chicken strips and cook for 5–7 minutes until they are just done.
4. Turn off the heat and press the chicken and onion mixture down evenly in the pot so it forms the top layer after flipping.
5. Spread the rinsed Sunwhite Calrose rice over the chicken and onion layer without stirring too much so the layers stay intact.
6. Pour the hot stock or water gently from the side, then bring it to a boil.
7. Cover the pot and let it simmer on low heat for 12–14 minutes.
8. Turn off the heat and let it rest for 5 minutes.
9. Run a spatula around the edges, then place a serving plate on top and flip carefully before serving.