2 chickens, cut into quarters
5 large onions
2 celery stalks, chopped
2 large carrots, chopped
3 cloves cardamom
4 bay leaves
2 pieces whole mastic
Salt and pepper
1/4 cup olive oil
1/2 cup sumac
4 loaves Arabic flat bread
- Cut the chickens into 4 parts.
- Rinse the chicken parts well. Soak in salted water for 30 minutes. Then, rinse and pat dry.
- Finely slice four onions and set aside. Chop the fifth onion into chunks.
- In a deep pot, place the chicken and add water until covered completely over medium-high heat.
- Add the chunks of onions, celery, carrots, cardamom, bay leaves, and mastic. Bring the mixture to a boil. Skim the surface occasionally.
- Reduce heat, and simmer for 45 minutes or until the chicken is fully cooked, seasoning with salt and pepper to taste.
- Remove the chicken to a plate and allow to cool. Strain the soup and reserve for later.
- In a saute pan, heat half of the oil over medium-high heat. Saute the onions for 5 minutes stirring occasionally or until golden brown. Season with salt and pepper to taste.
- Add the sumac to the onions stirring occasionally to combine the flavors. Remove mixture and set aside.
- Add the second half of the oil in the same saute pan, brown the chicken parts on both sides for 5 minutes on and include the onion and sumac mixture. Cover, and cook for 5 minutes. Stir gently.
- In a large bowl, pour the soup and dip the bread, then place the bread in an ovenware serving plate.
Source: Chef Osama