Chicken Musakhan

We will boil the chicken breasts in 2 liters of water with cinnamon, bay leaves, cardamom, cloves, salt, and spices. Once the chicken is cooked, we will remove it and shred it into thin strips. We will reserve the stock.

We will heat 1/4 cup of cooking oil in a pan. Then, we will add the chopped onion and sauté it until it becomes translucent. After that, we will add the chicken strips and stir.

We will add pomegranate sauce, sumac, salt, all spice, olive oil, and a ladle of chicken stock. We will leave the mixture on low heat for 5 minutes.

We will roll the Musakhan bread with the chicken mixture.

We will brush the bread with 2 tbsp of olive oil.

We will send the bread to the oven for 30 minutes covered with foil. In the last few minutes, we will allow the top to brown.

We will serve it with parsley leaves and pomegranate sauce.