Mousakhan Palestinian Chicken

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Something my great grandma passed to her daughter who passed it to my father and i. Though it is a bit oily, it is so good. The sumak gives it a touch of lemoniness, and the method makes this the absolute most tender chicken i've ever had.

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Steps

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Wash then wipe the chickens dry with paper towels.

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Rub them inside and out with salt and pepper , then tuck and tie the wings under the body.

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Heat half the oil in a large skillet and fry the chickens one at a time until lightly browned all over , turning often , then set aside.

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Add remaining oil to the pan and saute the onion , stirring , until clear.

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Sprinkle the sumak over the onion , cooking another 2 minutes.

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Remove from heat.

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Split each khoubz or pita bread in half , making 4 halves.

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Place two slightly overlapping in the base of a baking dish large enough to hold both chickens.

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Place a mound of onion in the center of each , using about a quarter of the onion mix only , and place a chicken on top of each , and spread remaining onion mix over the chicken evenly.

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Pour the oil from the pan over the chicken , then cover with remaining bread , making sure to tuck it around the chicken as best as you can.

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This bread covering is what keeps the chicken very moist and flavorful'.

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Ingredients

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chicken, salt and pepper, olive oil, red onions, sumaq, flat bread