Heater amounts
- 2 chicken cut in halves
- 1 medium onion, cut into quarters
- 2 cinnamon sticks
- 10 cloves of cardamom
- 3 pieces of bay leaf
- 4 kilos of coarsely chopped onions
- 3 cups of olive oil
- 1 tablespoon of salt
- 1 teaspoon black pepper
- 3 tablespoons of sumac
- 8 loaves of “saj-thin” bread
- Fried pine nuts and sumac for garnish
- A cup of yogurt to serve
How to prepare
- In a deep pot, put the chicken and cover with water, put the pot on a medium heat until the chicken boils.
- Add the onion, cinnamon, cardamom, bay leaf, salt and pepper and simmer the chicken for 30 minutes or until cooked through.
- In a medium sized pot, put the onions, put the pot on medium heat, stir the onions for two minutes, add the oil, cover the pot, let the onions cook for 20 minutes, add salt, pepper and sumac.
- Bring a tray, put the chicken in the tray, using a wide brush, wipe the chicken with an abundant amount of onion oil.
- Put the tray under the grill until the chicken is browned.
- Bring the oven tray, wrap it in aluminum foil, take the loaf of bread, bend it into a triangle, dip the tip of the loaf in onion oil, put the loaf in the tray.
- Spread the loaf, then spread a quantity of onions, spread the sumac, spread the pine nuts, and place the tray under the grill for only 3-4 minutes.
- In a wide serving dish, put the bread and chicken loaves, and serve the musakhan with yogurt, with health and wellness.
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