Chicken Musakhan Rolls

Ingredients

• Chicken breasts
• Onion, chopped into cubes or wedges
• Sumac
• Cumin
• Salt
• Olive oil

Method

1. Musakhan is usually made with onions cut into wedges, but if there are children in the family, you can work around the onions by chopping them into cubes instead of wedges so kids will enjoy eating the musakhan.
2. Fry the chicken (boneless or bone-in, حسب الرغبة or as available) until it browns slightly and absorbs some of the oil's flavor, then place it in a pot over the heat with water and all the aromatics: bay leaves, cinnamon sticks, nutmeg, cardamom pods, cloves, and half an onion. Boil the chicken until fully cooked.
3. While the chicken is boiling, and once it is almost done, fry the onion in olive oil over medium heat. We do not want the onion to burn; we want it soft and translucent. When the chicken is cooked, shred it by hand into small pieces and add it to the onion.
4. Stir the chicken and onion for a few minutes, then add two tablespoons of sumac, a small pinch of cumin, and a little salt... wait a few minutes, then remove the chicken and onion mixture from the heat.
5. Prepare the saj bread by cutting it into triangles. If the saj loaf is large, you can cut it into eight pieces; if it is small, cut it into four pieces.
6. Place a little of the chicken and onion mixture in each saj triangle and roll it into a sandwich, sealing the sides. Arrange the musakhan rolls on a baking tray, brush them with olive oil, and place the tray in a hot oven for a few minutes until golden.