Ingrédients
- Chicken, approximately1 kilogram
- Medium-sized onions3 pieces
- Ground sumac3 tablespoons
Cumin1 teaspoon
Poivre noir moulu1 teaspoon
Feuilles de laurier2 leaves
Huile d'olive0.5 cup- Bread, saj or Iranian bread3 loaves
Sel1 teaspoon
Mesures
- 1
Cut the chicken into 4 pieces, removing the skin and fat, clean and wash with water.
5 minutesMatériel requis:
Couteau
Planche à découper - 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 minutesMatériel requis:
Marmite - 3
Remove the chicken pieces from the pot, completely remove the bones.
5 minutes - 4
Slice the onion into thin, long strips, sauté with olive oil in a frying pan until wilted and golden.
10 minutesMatériel requis:
Poêle à frireCouteauPlanche à découper - 5
Add the chicken to the onions and stir for 5 minutes, then add the sumac and remove from heat.
5 minutes - 6
Cut the Iranian bread loaves in half and brush both sides with olive oil.
5 minutes - 7
Place the chicken and sumac mixture in the halves of the loaves, roll them up, sealing the ends.
5 minutes - 8
Place the loaves in a tray and toast in the oven at 180 degrees Celsius for 10 minutes. Then serve.
10 minutesMatériel requis:
Four
Plateau
Faits nutritionnels
Cuminpour 100gPoivre noir moulupour 100gFeuilles de laurierpour 100gHuile d'olivepour 100gSelpour 100g* Les informations nutritionnelles sont approximatives et leur calcul peut être influencé par le type d'ingrédient et les méthodes de culture, de stockage et de cuisson.