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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Asian >> Middle Eastern >> Palestinian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Wash then wipe the chickens dry with paper towels. | 2. Rub them inside and out with salt and pepper, then tuck and tie the wings under the body. | 3. Heat half the oil in a large skillet and fry the chickens one at a time until lightly browned all over, turning often, then set aside. | 4. Add remaining oil to the pan and saute the onion, stirring, until clear. | 5. Sprinkle the sumak over the onion, cooking another 2 minutes. | 6. Remove from heat. | 7. Split each khoubz or pita bread in half, making 4 halves. | 8. Place two slightly overlapping in the base of a baking dish large enough to hold both chickens. | 9. Place a mound of onion in the center of each, using about a quarter of the onion mix only, and place a chicken on top of each, and spread remaining onion mix over the chicken evenly. | 10. Pour the oil from the pan over the chicken, then cover with remaining bread, making sure to tuck it around the chicken as best as you can. | 11. This bread covering is what keeps the chicken very moist and flavorful. | 12. Bake in moderate oven (about 350) for 1 1/2 hours or until chickens are cooked through and tender. | 13. If the bread browns too much or ack, begins to burn, you can place a piece of foil over the tops to avoid this. | 14. Serve cut into portions with some of the bread if you wish. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
chicken	2			-	-	-	-
salt pepper				-	-	-	-
olive oil	1/3	cup		636.48	0.0	0.0	72.0
red onion	3		sliced	132.0	30.822	3.63	0.33
sumaq	3	teaspoons		-	-	-	-
arab flat bread	2			-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.