Musakhan Chicken with Iranian Bread
Ingredients
- 2 chickens, cut into halves
- 1 medium onion, quartered
- 2 cinnamon sticks
- 10 cardamom pods
- 3 bay leaves
- 4 kg coarsely chopped onion
- 3 cups olive oil
- 1 tablespoon salt
- 1 teaspoon black pepper
- 3 tablespoons sumac
- 8 Iranian bread loaves
For serving
- yogurt
For garnish
- fried pine nuts
- sumac
Preparation
In a deep pot, place the chicken and cover with water. Place the pot on medium heat until the chicken boils and foam forms. Use a slotted spoon to remove the foam.
Add the onion, cinnamon, cardamom, bay leaves, salt, and pepper. Let the chicken cook on the heat for 30 minutes until done.
In a medium-sized pot, place the coarsely chopped onion, put the pot on medium heat, stir for 2 minutes, add the oil, cover, and cook for 20 minutes. Then add salt, pepper, and sumac.
Bring a baking tray, place the chicken in it, coat generously with onion oil using a wide brush. Place under the broiler until the chicken browns.
Line an oven tray with aluminum foil. Take a bread loaf, fold into a triangle, dip the edge in onion oil, place in the tray, unfold, spread some onion, sprinkle sumac, spread pine nuts, and broil for 3-4 minutes.
In a large serving dish, place the bread and chicken. Serve with yogurt.
