Ingredients
2 chickens, cut into quarters
5 large onions
2 celery stalks, chopped
2 large carrots, chopped
3 cloves cardamom
4 bay leaves
2 pieces whole mastic Salt and pepper
1/4 cup olive oil
1/2 cup sumac
4 loaves Arabic flat bread
5 large onions
2 celery stalks, chopped
2 large carrots, chopped
3 cloves cardamom
4 bay leaves
2 pieces whole mastic Salt and pepper
1/4 cup olive oil
1/2 cup sumac
4 loaves Arabic flat bread
Method
- Rinse the chicken parts well. Soak in salted water for 30 minutes. Then, rinse and pat dry.
- Finely slice four onions and set aside.
-Chop the fifth onion into chunks.
-In a deep pot, place the chicken and add water until covered completely over medium-high heat.
-Add the chunks of onions, celery, carrots, cardamom, bay leaves, and mastic.
-Bring the mixture to a boil. Skim the surface occasionally.
-Reduce heat, and simmer for 45 minutes or until the chicken is fully cooked, seasoning with salt and pepper to taste.
-Remove the chicken to a plate and allow cooling. Strain the soup and reserve for later.
-In a saute pan, heat half of the oil over medium-high heat.
-Saute the onions for 5 minutes stirring occasionally or until golden brown.
-Season with salt and pepper to taste.
-Add the sumac to the onions stirring occasionally to combine the flavors.
-Remove mixture and set aside.
-Add the second half of the oil in the same saute pan, brown the chicken parts on both sides for 5 minutes on and include the onion and sumac mixture.
-Cover, and cook for 5 minutes. Stir gently.
-In a large bowl, pour the soup and dip the bread, then place the bread in an ovenware serving plate
- Finely slice four onions and set aside.
-Chop the fifth onion into chunks.
-In a deep pot, place the chicken and add water until covered completely over medium-high heat.
-Add the chunks of onions, celery, carrots, cardamom, bay leaves, and mastic.
-Bring the mixture to a boil. Skim the surface occasionally.
-Reduce heat, and simmer for 45 minutes or until the chicken is fully cooked, seasoning with salt and pepper to taste.
-Remove the chicken to a plate and allow cooling. Strain the soup and reserve for later.
-In a saute pan, heat half of the oil over medium-high heat.
-Saute the onions for 5 minutes stirring occasionally or until golden brown.
-Season with salt and pepper to taste.
-Add the sumac to the onions stirring occasionally to combine the flavors.
-Remove mixture and set aside.
-Add the second half of the oil in the same saute pan, brown the chicken parts on both sides for 5 minutes on and include the onion and sumac mixture.
-Cover, and cook for 5 minutes. Stir gently.
-In a large bowl, pour the soup and dip the bread, then place the bread in an ovenware serving plate
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