Palestinian Chicken Wraps

Name: Palestinian Chicken Wraps
Ingredients: 1 pound chicken thighs deboned; 1 1/2 pounds yellow onions or red, sliced in rings; 2 tablespoons sumac powder; 1 teaspoon salt sugar, white pepper, cinnamon, allspice; 1/4 cup toasted pine nuts; 12 leaves Turkish pastry, or 6 pita bread, split open or 12 flou; olive oil as needed; 1 cup chicken broth

8 ingredients

10 steps

Ingredients

1 pound chicken thighs deboned
1 1/2 pounds yellow onions or red, sliced in rings
2 tablespoons sumac powder
1 teaspoon salt sugar, white pepper, cinnamon, allspice
1/4 cup toasted pine nuts
12 leaves Turkish pastry, or 6 pita bread, split open or 12 flou
olive oil as needed
1 cup chicken broth

Directions

1

Cut the chicken in even-sized small pieces
2

Fry the onion rings in olive oil till caramelized
3

Remove the onions and set aside
4

Add olive oil and fry chicken pieces with spices for ten minutes
5

Add 1/2 cup of chicken broth and cook 3 minutes longer
6

Brush the pastry leaves or flour tortilla or pita all over with melted butter or olive oil on one side
7

Flip to the other side and place 1/4 cup of chicken and onion and some pine nuts on the bottom edge and roll up like a cigar
8

Place in a 350F oven and bake until crispy and golden
9

Halfway through, ladle a bit of chicken broth on the cigars to keep the chicken moistened
10

Serve when done with a yogurt and cucumber salad if you wish