
Originally Posted by
Rhonda9080
I've got two different recipes for making this from friends, but I've never made it.
Question:
One has me browning the chicken in oil, and cooking the onion, sumac, etc, on top of the stove seperately. Then putting it in a large baking pan in the oven, with the onion and sumac mix on the bottom of the pan, the chicken on top of that, then layering the marquq bread on top of this. Then you bake it for like two hours, and it doesn't say, but you turn the whole thing upside down, with bread on the bottom when you start to serve. Garnish with pine nuts on top.
The other is more the traditional way (I think?), where the chicken mix is boiled down on top of the stove, and the onion and sumac seperately, then the bread layered on the serving tray on the bottom, and the sumac/onion mix and chicken put on top.
Can anyone tell me if the oven method is better? I heard the chicken would be more tender? Ladies--what's the best way to go?
Any help appreciated! I have Pali-Lebanese friends coming for dinner.
Thanks!