The ultimate Palestinian dish. Bread soaked in extra virgin olive oil, topped with sumac-cooked onions and fried almonds. Rooted in our heritage and what the land provides, it’s enjoyed at family gatherings. Making the bread is what takes time, but I promise it’s worth the trouble, and so delicious.
Ingredients
- 5 taboon bread (recipe in the previous reel)
- 8 cups chopped onions
- Extra virgin Olive oil
- 1 tbs salt
- 1 tbs cumin ground
- 1 tbs anise ground
- 1 tsp black pepper
- 1/2 lemon squeezed
- 4-5 tbs sumac
- Fried almonds
Roasted chicken
- 1 whole fryer chicken (1 1/2 – 2 kilo)
Instructions
- Washed and cut in 4.
- Salt, black pepper, 7 spices, cinnamon, paprika and sumac.
- 3-4 tbs olive oil from the cooked onions.
- 2 cups water.
- In a 6 quart pot add the onion and salt and cook about 4 minutes on low to help sweat the onions ( I like to cook down the onions a bit so I don’t add olive oil more than what need ).
- Add anise, cumin and black pepper give it a good stir, add the olive oil enough to cover the onions and let cook uncovered for 10 minutes on medium.
- Add 4-5 tablespoons of sumac and lemon juice stir well and let cook for another 10 minutes until the onions are tender.
- Strain the onions from the olive oil.
- Preheat oven to 400 F, in a baking pan add the chicken, sprinkle by heart with the different spices mentioned on top, drizzle some of the olive oil from the cooked onions make sure to rub the chicken well with the spices add water and bake for 90 minutes. Check on water level in between and add accordingly.
- Dip the bread to soak in the reserved olive oil and squeeze out excess oil, place on a baking tray.
- Cover with the cooked onions, sprinkle with almonds and repeat until finished. Cover completely with foil and cook in a 350 F preheated oven for 10 minutes.
- Serve next to roasted chicken, arabic salad, yogurt and vegetable soup. Enjoy 😊.