Muhammara Chicken Sandwiches

By Yewande Komolafe

Updated July 7, 2021

  • Linda Xiao for The New York Times. Food Stylist: Monica Pierini.
Media 1 of 1
Total Time
25 minutes
Rating
4(511)
Comments
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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.

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Ingredients

Yield:Serves 4

FOR THE POACHED CHICKEN

  • 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)

FOR THE MUHAMMARA

  • 1 (12-ounce) jar roasted red peppers, drained (1 cup)

  • 1 ½ cups raw walnuts

  • ½ 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

FOR ASSEMBLY

  • 8 slices country white or sourdough bread, or 4 squares ciabatta, split and toasted

  • 2 cups baby arugula

Ingredient Substitution Guide
Nutritional analysis per serving (4 servings)

156 grams carbs; 85 milligrams cholesterol; 1335 calories; 16 grams monosaturated fat; 26 grams polyunsaturated fat; 7 grams saturated fat; 53 grams fat; 10 grams fiber; 1741 milligrams sodium; 64 grams protein; 17 grams sugar

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    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.

  2. Step 2

    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.

  3. Step 3

    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.

  4. Step 4

    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.

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Ratings

4 out of 5
511 user ratings
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Comments

Xochitl

Pomegranate molasses is easy enough to make, it’s pomegranate juice, honey and lemon cooked down to a thick syrupy consistency. But regarding your question, I would say don’t do that. Pomegranate molasses is sweet and tart. I would think balsamic or a thick Pedro Ximenez Spanish vinegar would be a decent substitute.

Martha

Pomegranate molasses is available online. Or at many supermarkets. But no, don't mix pomegranate juice with molasses.

KR

Google: "substitute for pomegranate molasses" I found some interesting suggestions that way.

NMGJ

By the time the water came up to boil, the chicken breast were done. Another 12 min and they would have been shoe leather.

OpObserver01

I upped the pomegranate syrup in the Muhammara to brighten it up. Much better. Great recipe. Make sure the bread you buy doesn’t have holes in it.

Audrey

Loved this with red onion!!

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