Chicken with Sumac (Musakhan)

Prep. 20 mins

Cooking 70 mins

Serving 8

INGREDIENTS Measurements

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

1/2 cup olive oil 

1/2 cup sumac 

4 loaves Arabic flat bread

Rinse the chicken parts well. Soak in salted water for 30 minutes, rinse and pat dry.
Slice four onions and set aside, chop the fifth onion into chunks.
Place the chicken in a large pot, cover water over medium high heat.
Add onions, celery, carrots, cardamom, bay leaves, and mastic.
Bring the mixture to a boil, skim the surface.
Reduce heat, and simmer for 45 minutes or until the chicken is fully cooked, season with salt and pepper to taste.
Remove the chicken to a plate and allow to cool, strain the soup and reserve for later.
Heat half the oil in a sauté pan over medium-high heat.
Sauté the onions for 10 minutes stirring occasionally or until golden, season with salt and pepper to taste.
Add the sumac to the onions stirring occasionally to combine.
Remove mixture and set aside.
Heat remaining oil in the same pan, brown the chicken on both sides for 5 minutes.
Add onion mixture and stir to combine, cover, and simmer for 5 minutes. Stir gently.
Pour one cup of the stock in a bowl, wet the bread lightly and arrange overlapping in a large plate.
Arrange chicken pieces with the onion mixture on top of the bread and serve.