Ingredients:
Chicken, about 3 ½ pounds
Salt and freshly ground black pepper
½ cup olive oil
3 ½ onions, peeled and sliced thin
¼ Sumac
4 sheets of Arabic flatbread or pita bread, split open and separated
Directions:
1. Cut the chicken up into two breasts, two thighs, two legs, and two wings. Salt and Pepper it.
2. In a large, deep casserole, heat 1/ 4 cup of the olive oil, then lightly brown the chicken on all sides over a medium heat, for about 20 minutes. Then remove and set aside. Add the remaining 1/ 4 cup olive oil to the casserole and cook the onions for about 35 minutes, stirring occasionally. Add the sumac and cook for 2 minutes to mix.
3. Preheat the oven to 350F. Cover a 9 x 12-inch baking dish with two overlapping halves of the Arabic bread. Spoon half the onions over each, then arrange the chicken on top of the onions and cover with the remaining onions and the juices from the casserole. Cover with the two remaining halves of bread, tucking in the sides crusty side up and spray with water. Bake until the chicken is very tender and almost falling off the bone, about 1 ½ hours. Before the top cover of bread begins to burn, spray with water again or cover with aluminum foil.
Chicken, about 3 ½ pounds
Salt and freshly ground black pepper
½ cup olive oil
3 ½ onions, peeled and sliced thin
¼ Sumac
4 sheets of Arabic flatbread or pita bread, split open and separated
Directions:
1. Cut the chicken up into two breasts, two thighs, two legs, and two wings. Salt and Pepper it.
2. In a large, deep casserole, heat 1/ 4 cup of the olive oil, then lightly brown the chicken on all sides over a medium heat, for about 20 minutes. Then remove and set aside. Add the remaining 1/ 4 cup olive oil to the casserole and cook the onions for about 35 minutes, stirring occasionally. Add the sumac and cook for 2 minutes to mix.
3. Preheat the oven to 350F. Cover a 9 x 12-inch baking dish with two overlapping halves of the Arabic bread. Spoon half the onions over each, then arrange the chicken on top of the onions and cover with the remaining onions and the juices from the casserole. Cover with the two remaining halves of bread, tucking in the sides crusty side up and spray with water. Bake until the chicken is very tender and almost falling off the bone, about 1 ½ hours. Before the top cover of bread begins to burn, spray with water again or cover with aluminum foil.
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