Israeli Sumac Chicken A La Touran Recipe
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- Type
- Chicken
- Level
- Medium
- Prep Time
- 45 Minutes
- Total Time
- 6 Hours
- Yield
- 8 Servings
Tools You Will Need:
1 large casserole dish
1 large saucepan with lid
1 cup
1 tbsp
1 tsp
1 large saucepan with lid
1 cup
1 tbsp
1 tsp
Ingredients:
4 Cornish hens
3 onions, thinly sliced
3 tbsp Kosher salt
3 fresh garlic cloves, pressed
½ tsp regular salt
½ tsp saffron
¼ tsp cloves, ground
¼ tsp ground cardamom
1/3 cup extra virgin olive oil
2 cups water
2-3 tsps sumac (available in Middle Eastern groceries)
4 very large flat pitas
3 onions, thinly sliced
3 tbsp Kosher salt
3 fresh garlic cloves, pressed
½ tsp regular salt
½ tsp saffron
¼ tsp cloves, ground
¼ tsp ground cardamom
1/3 cup extra virgin olive oil
2 cups water
2-3 tsps sumac (available in Middle Eastern groceries)
4 very large flat pitas
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1. Thoroughly clean, wash and dry hens.
2. Rub Kosher salt on chickens, inside and out and put in refrigerator for one hour.
3. Place sliced onions and garlic in large casserole dish.
4. Take chickens out of the refrigerator and wash off salt thoroughly. Pat to dry.
5. Mix all spices together and rub on chickens, inside and out.
6. Place chickens in casserole dish, cover with saran wrap, and refrigerate for at least 2 hours.
7. Place chickens and onions in large saucepan.
8. Add two cups of water and bring to a boil.
9. Cover, and simmer on low heat and until birds become tender.
10. Add olive oil to casserole dish and then put chickens in it.
11. Place casserole dish in oven and broil for approximately 5-8 minutes.
12. Place onions on top of pita breads.
13. Carefully remove chickens from casserole dish.
14. Place as many pitas as will fit in casserole dish, and place one chicken on top of each pita.
15. Broil for 5 minutes.
16. Repeat until all pita and chickens are finished.
2. Rub Kosher salt on chickens, inside and out and put in refrigerator for one hour.
3. Place sliced onions and garlic in large casserole dish.
4. Take chickens out of the refrigerator and wash off salt thoroughly. Pat to dry.
5. Mix all spices together and rub on chickens, inside and out.
6. Place chickens in casserole dish, cover with saran wrap, and refrigerate for at least 2 hours.
7. Place chickens and onions in large saucepan.
8. Add two cups of water and bring to a boil.
9. Cover, and simmer on low heat and until birds become tender.
10. Add olive oil to casserole dish and then put chickens in it.
11. Place casserole dish in oven and broil for approximately 5-8 minutes.
12. Place onions on top of pita breads.
13. Carefully remove chickens from casserole dish.
14. Place as many pitas as will fit in casserole dish, and place one chicken on top of each pita.
15. Broil for 5 minutes.
16. Repeat until all pita and chickens are finished.
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