Palestinian Musakhan with Homemade Bread

Ingredients

• 2 kg chicken
• 2 kg onions
• 1 liter olive oil
• 7 tablespoons sumac
• 2 tablespoons salt
• 1 teaspoon black pepper
• 1 teaspoon curry powder
• 1 teaspoon ginger
• for garnish almonds
• for garnish pine nuts
• mentioned for boiling the chicken bay leaves
• mentioned for boiling the chicken cinnamon
• mentioned for boiling the chicken seven-spice blend
• mentioned for boiling the chicken Maggi seasoning
• half and half with white onions red onions
• half and half with red onions white onions
• mentioned for preparing musakhan shawarma bread / saj bread / thin flatbread
• mentioned for greasing the Pyrex dish and bread butter
• a little of the same chicken oil for greasing the Pyrex dish oil

Instructions

1. Boil the chicken in a pot in advance with water, vinegar, and salt for three hours until the gamey odor disappears. Then drain it and season with aromatic spices such as seven-spice blend, bay leaves, cinnamon, and ginger; curry powder or Maggi seasoning may be added. Leave it until fully cooked.
2. Remove the boiled chicken from the bones in a suitable bowl so it is ready for filling.
3. Heat the olive oil in a pot over the heat, then add the onions cut into strips with the salt. Cook over low heat until softened and cooked through.
4. Add the sumac to the pot of onions over the heat, then stir the ingredients until the onions absorb the flavor and the tang is pronounced.
5. Add the chicken to the pot of onions and sumac over the heat, then stir until it takes on all the flavor.
6. Grease a Pyrex baking dish or suitable serving dish with a little oil from the same chicken oil, or with butter, on the work surface before arranging.
7. Lay the thin flatbread or saj bread in the Pyrex dish on the work surface, then fill it with the onion and chicken mixture. Almonds and pine nuts may be sprinkled between the layers or on top.
8. Arrange the filled breads in the Pyrex dish, then place in the oven with top and bottom heat until browned and set.
9. Remove the breads from the oven, then turn or transfer them so the browned color shows on the top and bottom. Serve hot.