-
1
Wash then wipe the chickens dry with paper towels.
-
2
Rub them inside and out with salt and pepper, then tuck and tie the wings under the body.
-
3
Heat half the oil in a large skillet and fry the chickens one at a time until lightly browned all over, turning often, then set aside.
-
4
Add remaining oil to the pan and saute the onion, stirring, until clear.
-
5
Sprinkle the sumak over the onion, cooking another 2 minutes.
-
6
Remove from heat.
-
7
Split each khoubz or pita bread in half, making 4 halves.
-
8
Place two slightly overlapping in the base of a baking dish large enough to hold both chickens.
-
9
Place a mound of onion in the center of each, using about a quarter of the onion mix only, and place a chicken on top of each, and spread remaining onion mix over the chicken evenly.
-
10
Pour the oil from the pan over the chicken, then cover with remaining bread, making sure to tuck it around the chicken as best as you can.
-
11
This bread covering is what keeps the chicken very moist and flavorful.
-
12
Bake in moderate oven (about 350) for 1 1/2 hours or until chickens are cooked through and tender.
-
13
If the bread browns too much or ack, begins to burn, you can place a piece of foil over the tops to avoid this.
-
14
Serve cut into portions with some of the bread if you wish.
