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    Monday, August 03, 2015

    Chicken with Sumac recipe


    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


    - 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

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    Item Reviewed: Chicken with Sumac recipe Rating: 5 Reviewed By: Mrs. Chef
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