Muhammara Chicken Sandwiches Recipes

MUHAMMARA CHICKEN SANDWICHES

Muhammara Chicken Sandwiches image

In this picnic-perfect sandwich, sliced chicken breast is enlivened by muhammara, an earthy Middle Eastern spread of roasted red peppers, walnuts and lemon that includes a little pomegranate molasses for sweetness. Poaching is an ideal technique for keeping chicken tender and juicy for these sandwiches, but you can swap in roasted, grilled or rotisserie chicken as well. Baby arugula, or a similar leafy green, adds a peppery bite. Be sure to use bread that can hold up to the sandwich fillings - one with a firm crumb and crunchy crust.

Provided by Yewande Komolafe

Categories lunch, sandwiches, main course

Time 25m

Yield Serves 4

Number Of Ingredients 15

Ingredients

3 boneless, skinless chicken breasts (5 to 6 ounces each)
1 teaspoon whole black peppercorns
1 dried bay leaf
2 garlic cloves, peeled and crushed
Kosher salt (Diamond Crystal)
1 (12-ounce) jar roasted red peppers, drained (1 cup)
1 1/2 cups raw walnuts
1/2 teaspoon Aleppo pepper or other hot red-pepper flakes
1 teaspoon ground cumin
2 tablespoons fresh lemon juice
1 teaspoon pomegranate molasses
Kosher salt (Diamond Crystal)
4 tablespoons extra-virgin olive oil
8 slices country white or sourdough bread, or 4 squares ciabatta, split and toasted
2 cups baby arugula

Steps:

Poach the chicken: Place the chicken breasts in a medium saucepan, add enough water to cover by 1 inch and turn the heat to medium-high. Add the peppercorns, bay leaf and garlic, and season with salt. Bring to a boil, skim and discard foam, and reduce heat to maintain a low simmer. Cover and simmer chicken until tender and cooked through, 12 to 15 minutes.
Meanwhile, make the muhammara: In a food processor, combine the roasted red peppers and walnuts. Pulse for about 30 seconds to coarsely chop. Add the Aleppo pepper, cumin, lemon juice, pomegranate molasses and 1 teaspoon salt. Puree until smooth, about 1 minute. Keep the processor running and pour in the olive oil in a thin stream. Process until incorporated, and add more salt if necessary. Transfer to a bowl or airtight container and cover. Muhammara will keep in the refrigerator for up to 1 week.
Transfer chicken to a cutting board and discard the poaching liquid. When cool enough to touch, thinly slice the chicken against the grain at an angle.
To assemble the sandwiches, generously spread the muhammara on each piece of the bread. (Save any leftovers to enjoy as a dip or spread.) Divide the chicken slices among the bread bottoms. Top with the arugula, cover with the bread tops and press down slightly to adhere. Serve immediately, or wrap and chill to serve up to 4 hours after assembly.

MUHAMMARA (ROASTED PEPPER & WALNUT SPREAD)

Muhammara (Roasted Pepper & Walnut Spread) image

This roasted red pepper and walnut spread is quite popular in the Middle East and you'll understand why when you make it and discover you can't stop eating it.

Provided by Chef John

Categories Appetizers and Snacks Dips and Spreads Recipes

Time 2h18m

Yield 6

Number Of Ingredients 13

Ingredients

4 tablespoons olive oil, divided
1 ¼ cups raw walnut halves
⅓ cup fresh breadcrumbs
1 cup fire-roasted red bell peppers - peeled, seeded, coarsely chopped
2 garlic cloves, crushed
2 tablespoons lemon juice
2 teaspoons pomegranate molasses
1 teaspoon salt, plus more if needed
1 teaspoon paprika
1 teaspoon Aleppo pepper flakes or other red pepper flakes, plus a pinch or so for garnish
½ teaspoon cumin
½ teaspoon cayenne pepper
1 tablespoon chopped Italian parsley for garnish

Steps:

Heat a skillet over medium heat. Add walnuts and drizzle with 1 tablespoon olive oil. Cook and stir frequently until walnuts smell toasted and are lightly browned, about 5 minutes. Remove from heat and transfer walnuts to a plate to cool. Reserve 2 or 3 to coarsely chop and use for garnish.
Place the skillet over medium heat; add 1 tablespoon olive oil. Sprinkle in the breadcrumbs; cook and stir frequently until crumbs turn golden brown, 3 or 4 minutes. Remove from heat and sprinkle onto plate with walnuts.
Place peppers in bowl of a food processor. Add walnuts, toasted bread crumbs, garlic, lemon juice, pomegranate molasses, salt, paprika, Aleppo pepper flakes, cumin, and cayenne pepper. Drizzle with remaining 2 tablespoons olive oil.
Pulse on and off, scraping mixture down occasionally, until mixture is fairly fine and smooth. Transfer to a bowl; cover and refrigerate until chilled, about 2 hours.
Transfer to a shallow serving bowl. Use the back of a spoon to swirl indentations on the surface to capture the garnishes. Garnish with reserved chopped walnuts, a drizzle of olive oil, pepper flakes, and chopped parsley.

Nutrition Facts : Calories 286.8 calories, Carbohydrate 10.3 g, Fat 24.3 g, Fiber 3.4 g, Protein 4.5 g, SaturatedFat 2.8 g, Sodium 440.8 mg, Sugar 1.8 g

CHICKEN DRUMSTICKS WITH MUHAMMARA SAUCE

Chicken Drumsticks with Muhammara Sauce image

Categories Chicken Nut Poultry Bake Quick & Easy Back to School Gourmet

Yield Makes 6 servings

Number Of Ingredients 11

Ingredients

3 tablespoons walnuts
12 chicken drumsticks (3 pounds total)
1/2 teaspoon salt
1/4 teaspoon black pepper
1/2 cup extra-virgin olive oil
1/2 cup drained bottled roasted red peppers (from a 7-ounce jar)
1/3 cup fine fresh bread crumbs (from 1 slice firm white sandwich bread)
1 garlic clove, minced and mashed to a paste with 1/4 teaspoon salt
1 teaspoon pomegranate molasses or 2 teaspoons fresh lemon juice
1/2 teaspoon ground cumin
1/8 teaspoon cayenne

Steps:

Put oven rack in lower third of oven and preheat oven to 475°F. While oven is preheating, toast nuts on a baking sheet in oven until golden, 3 to 4 minutes.
Pat chicken dry, then put in a large shallow heavy baking pan (1 inch deep) without crowding and rub with salt, pepper, and 2 tablespoons oil. Bake, without turning, until golden brown and cooked through, 30 to 35 minutes.
While chicken bakes, blend together bell peppers, bread crumbs, walnuts, garlic paste, pomegranate molasses, cumin, and cayenne in a food processor until as smooth as possible, about 1 minute. With motor running, gradually add remaining 6 tablespoons oil and blend until combined well. Season sauce with salt and drizzle over baked chicken.

MUHAMMARA

Muhammara image

An exotic Lebanese dip consisting of pomegranate and walnuts. Serve with pita bread. Super fast and easy to prepare.

Provided by jade

Categories Appetizers and Snacks Dips and Spreads Recipes

Time 10m

Yield 8

Number Of Ingredients 8

Ingredients

¼ cup extra virgin olive oil
½ cup fine dry bread crumbs
½ cup finely chopped walnuts
4 cloves garlic, mashed into a paste
3 tablespoons lemon juice
2 tablespoons pomegranate molasses
1 teaspoon ground cumin
1 teaspoon red pepper flakes

Steps:

In the container of a food processor or blender, combine the olive oil, bread crumbs, walnuts, garlic, lemon juice, pomegranate molasses, cumin and red pepper flakes. Process until smooth. Serve with pita triangles.

Nutrition Facts : Calories 144.5 calories, Carbohydrate 7.2 g, Fat 12.4 g, Fiber 1 g, Protein 2.3 g, SaturatedFat 1.5 g, Sodium 50.4 mg, Sugar 0.8 g

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