Msakhan Pot

Prep time

5min

Cook time

25min

One-pot musakhan made with tender chicken, caramelized onions, and fragrant sumac rice, flipped and served in just 30 minutes.

Photo of Msakhan Pot

Ingredients:

This recipe was originally designed for null people. Amended serving sizes for 1, 2, 4, 6, and 8 people are intended to serve as general guidance only. Cooking times may need to be adjusted to suit your amended serving size.

  • 1 Chicken breast/thigh (cut into strips)

  • 2 onions (sliced)

  • Olive oil (generous)

  • Sumac

  • Musakhan spices (optional)

  • Salt + black pepper

  • 1½ 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

  • 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.

  • Add the sumac and musakhan spices if using, then stir for 30 seconds.

  • Add the chicken strips and cook for 5–7 minutes until they are just done.

  • Turn off the heat and press the chicken and onion mixture down evenly in the pot so it forms the top layer after flipping.

  • Spread the rinsed Sunwhite Calrose rice over the chicken and onion layer without stirring too much so the layers stay intact.

  • Pour the hot stock or water gently from the side, then bring it to a boil.

  • Cover the pot and let it simmer on low heat for 12–14 minutes.

  • Turn off the heat and let it rest for 5 minutes.

  • Run a spatula around the edges, then place a serving plate on top and flip carefully before serving.

Calrose

Calrose rice is a round, tender and succulent grain, allowing it to lock in moisture when it is cooked. This rice is often used in dishes that require a bit more creaminess, like paella or risotto. It is also ideal in your favourite Middle Eastern, Korean and Spanish dishes.

Characteristics

Medium

Medium

Tender

Tender

Soft

Soft

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