Heated chicken

Ingredients

2 large onions, chicken 5 2 sticks celery 2 section 3 section Islands clove Cardamom (Hill) 4 Paper Laurel (Laura) 2 Mcetkh salt and pepper 1 / 4 cup olive oil 1 / 2 cup sumac 4 Saj bread or Arabic bread

Way
- Cut the chicken into 4 pieces. - Wash the chicken well, and soak in salted water for 30 minutes, then rinsed and dried. - Cut 4 whole onions thin slices and set aside, and cut the rest of the amount of large pieces. - Put chicken in a pot, cover with water and raised over medium heat. - Add the cut onion, celery, carrots, bay leaf and cardamoms and Arabic gum, and leaves until the mixture begins to boil (taking into account the disposal of butter (REM) as the back). - Reduce heat and simmer for 45 minutes or until full maturity of the chicken, then season sauce with salt and pepper. - Raises the chicken aside to cool, and drain broth. - Heat half the oil in a large skillet over medium heat and add sliced ​​onions, stirring for 5 minutes or until golden in color, and season with salt and pepper. - Add the sumac, stirring until well interfere with the onions, then remove onion mixture aside. - Add the rest of the amount of oil in same skillet and brown the chicken pieces for 5 minutes on both sides until golden, then re-onion mixture, stirring cover and simmer for 5 minutes (stirring gently from time to time). - Pour a cup of broth in a deep bowl and a wet bread, and placed in a dish to flat (can be placed in the oven). - Put the chicken pieces over the bread and distributed by the onion mixture, and placed in the oven on the grill for 5 minutes, or until brown and serve hot surface. • You can use boiled chicken pieces and stripped of skin and bone, and mix with onions and a charge for bread. • Can be decorated with almonds chicken when you apply or toasted pine. • bread usually placed in olive oil instead of broth.