Ingrédients
- Chicken thighs, boneless0.5 kilogram
- Red or yellow onion0.8 grams
Sucre0
Sel0
Poivre blanc0
Épices mélangées0
Cannelle moulue0
Bouillon de poulet1 cup- Tortilla bread or pita bread12 bread
- Roasted pine nuts0.3 cup
Huile d'olive0
Mesures
- 1
Cut the chicken thighs into small, even pieces. Sprinkle salt, cinnamon, spices, and sumac over the chicken.
10 minutesMatériel requis:
Couteau
Planche à découper - 2
Chop the onion and fry it in a little oil until it turns brown, adding a bit of sugar to speed up the process.
10 minutesMatériel requis:
Poêle à frire - 3
Remove the onion pieces and set aside, add more oil and fry the chicken pieces for 10 minutes, stirring; add some broth and cook for a few more minutes.
10 minutesMatériel requis:Poêle à frire - 4
Place a large sheet of aluminum foil on a baking tray. Pour some melted butter and oil into a small bowl and place a brush in it. (Or you can use just olive oil).
5 minutesMatériel requis:🍳Baking Tray🍳Small Bowl🍳Brush - 5
Prepare the bread and brush it with butter or oil on one side; flip it to the other side and place a few tablespoons of chicken pieces and chopped onion along with a sprinkle of sumac and a few pine nuts on the front edge of the bread; fold and place on the baking tray; repeat the step until all the chicken is used up.
10 minutes - 6
Place the tray in a preheated oven at 180 degrees Celsius for 15 minutes or more until the sandwiches are toasted; brush with chicken broth to moisten them; by the end of cooking, the edges of the sandwiches will be crispy and brown.
15 minutesMatériel requis:
Four - 7
Remove from the oven and serve immediately with some yogurt.
5 minutes
Faits nutritionnels
Sucrepour 100gSelpour 100gPoivre blancpour 100gÉpices mélangéespour 100gCannelle mouluepour 100gBouillon de pouletpour 100gHuile d'olivepour 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.