- 1.5 kg whole chicken
- 6 cups Water
- 3 cup Olive oil
- 3 medium Onions
- 1 cube MAGGI Chicken Stock
- 1 teaspoon ground black pepper
- 2 tablespoons sumac
- 3 tablespoons pine seeds
- 6 loaves Iranian bread
HOW TO PREPARE
Place chicken and water in a large pot and bring to boil. Remove froth as it appears then simmer for 45-50 minutes or until chicken is cooked. Remove chicken and throw away the water. Set aside to cool. Remove and throw bones and skins. Flake chicken to strips and keep aside.
Warm olive oil in a pot; add onions and fry for 5 minutes or until the onions become tender.
Add the prepared chicken strips, crumbled MAGGI Chicken Stock cube, black pepper, sumac and pine seeds. Simmer and stir for 2 minutes or until all are well combined (add salt if it’s needed).
Add some chicken mixture evenly on a center of each piece of bread. Roll bread and place it in a baking dish.
Brush with some olive oil the top of each roll. Bake in a 230ºC preheated oven until bread becomes slightly brown in color.