Ingredientes
- Chicken, approximately1 kilogram
- Medium-sized onions3 pieces
- Ground sumac3 tablespoons
Comino1 teaspoon
Pimienta negra molida1 teaspoon
Hojas de laurel2 leaves
Aceite de oliva0.5 cup- Bread, saj or Iranian bread3 loaves
Sal1 teaspoon
Pasos
- 1
Cut the chicken into 4 pieces, removing the skin and fat, clean and wash with water.
5 minutosHerramientas necesarias:
Cuchillo
Tabla de cortar - 2
Place the chicken pieces in a pot with some water, salt, black pepper, bay leaves, half a chopped onion, and cumin, simmer for an hour.
60 minutosHerramientas necesarias:
Olla - 3
Remove the chicken pieces from the pot, completely remove the bones.
5 minutos - 4
Slice the onion into thin, long strips, sauté with olive oil in a frying pan until wilted and golden.
10 minutosHerramientas necesarias:
SarténCuchilloTabla de cortar - 5
Add the chicken to the onions and stir for 5 minutes, then add the sumac and remove from heat.
5 minutos - 6
Cut the Iranian bread loaves in half and brush both sides with olive oil.
5 minutos - 7
Place the chicken and sumac mixture in the halves of the loaves, roll them up, sealing the ends.
5 minutos - 8
Place the loaves in a tray and toast in the oven at 180 degrees Celsius for 10 minutes. Then serve.
10 minutosHerramientas necesarias:
Horno
Bandeja
Datos nutricionales
Cominopor 100gPimienta negra molidapor 100gHojas de laurelpor 100gAceite de olivapor 100gSalpor 100g* La información nutricional es aproximada y su cálculo puede verse afectado por el tipo de ingrediente y los métodos de cultivo, almacenamiento y cocción.