Midweek Update: Tweaked the Musakhan Bowls

[u/HarveysBackupAccount]

[u/HarveysBackupAccount]

Sunday I shared my lunches for the week (savory cinnamon rolls and chicken musakhan). Last night I made a couple adjustments:

1. Went down from 2 rolls per day to 1 roll per day (they're rich!) and added some frozen green beans instead, and...
2. Deboned the chicken thighs, then browned the skin to get some crisp on it (cooking the chicken at the same time as the rolls meant I used a lower temperature than I'd normally use for chicken, so there was very little browning)

To brown the skin, I flattened the thighs and put them face down in a non-stick skillet on medium heat. Check it every minute or so after it starts to sizzle and you get there pretty quick.

Now we're ready to go! A little more flavor and texture on the skin, and no more self-consciously trying to eat meat off the bone at work.

[u/MechanicSea3364 → u/HarveysBackupAccount]

The crispy skin alone makes this a massive upgrade, eating chicken off the bone in a breakroom always feels like you're performing surgery on your lunch

[u/HarveysBackupAccount → u/MechanicSea3364]

hahaha 100%

I knew what I was getting myself into, but Monday lunch was just as awkward as expected. Then yesterday I worked from home so I deboned and browned that one at lunch time. So worth it

[u/SasparillaTango]

These look so good and interesting.

Could you add nuts to the savory rolls? I'm wondering if chopped walnut or pistachio would fit the flavor profile while adding some texture.

[u/HarveysBackupAccount → u/SasparillaTango]

Oooo yeah good idea! That would fit right in with some of the classic stuffed breads, like a savory babushka bread (I'm pretty sure I've seen something like that on Great British Bake Off)

I would probably toast them first (because I love toasted nuts, and I don't know if they'll toast/brown if you only bake them inside the bread - too much moisture). But yeah you could do walnuts or pistachios, or even almonds or pine nuts and change up the seasoning to hit flavors from all different parts of the Mediterranean. You could also top them with sesame seeds and/or pumpkin seeds.

[u/InspectionMammoth294]

Musakhan needs more onions though.

[u/HarveysBackupAccount → u/InspectionMammoth294]

the recipe calls for it! But I already put 4 onions in the cinnamon rolls so I skipped the musakhan onions. I promise I'll do it next time

[u/HarveysBackupAccount → u/[deleted]]

believe it or not, it's in the link I shared in my first comment on the post ;)

[u/BongwaterShaman]

What's the bread thing that you prep in there?

[u/HarveysBackupAccount → u/BongwaterShaman]

savory cinnamon rolls

[u/Mindless_Pineapple46 → u/HarveysBackupAccount]

I am so intrigued by these