How to Make Musakhan

Ingredients

• 5 loaves of bread
• 4 cups olive oil
• 15 medium onions, finely chopped
• 1/2 cup sumac
• 1/2 cup lemon juice
• 1 teaspoon mixed spices
• 1 teaspoon cumin
• 3 medium chickens
• 2 cups boiling water
• 1/2 cup fried almonds or pine nuts
• Salt and pepper to taste

Method

1. Place the chicken pieces in a deep pot with one onion, salt, pepper, spices, cumin, and 1 tablespoon olive oil... Brown the chicken well, then add the boiling water and leave the chicken on high heat for 30 minutes.
   Timers: 30 min
2. In a second pot over low heat, put 3 cups of olive oil and the onions with 1 teaspoon salt... Stir the ingredients well and leave the onions to soften for 40 minutes.
   Timers: 40 min
3. Add the chicken pieces to the onions and oil and mix them well, leaving them for 10 minutes so the chicken absorbs the flavor of the onions and oil, then turn off the heat.
   Timers: 10 min
4. In a nonstick baking tray place the chicken, then pour over the lemon juice and put the tray in the oven until the chicken browns...
5. Pour 1 cup of the hot chicken broth into the pot of onions. Prepare the loaves of bread and immerse them in the onion pot; then in a nonstick tray place the oil‑soaked loaves, add 1 cup oil, brush the loaves and put them in the oven, but they should not brown or become crispy.
6. For serving, place the loaves of bread, put the onions on each loaf, sprinkle the sumac, and place the chicken pieces and almonds or pine nuts...