Persian Chicken Tacos

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   ["Combine all the flour, salt, vegetable oil, and water until it forms a dough. Roll the dough into a big ball and take about an 1 to 2 inch pieces off. Pat the dough flat with your hands or take a rolling pin and roll into circles. Put the dough on a flat pan on the stove and let the sides cook until there are little brown specks on both sides.", "Slice the onions. Start 2 or 3 cups of water on to boil in a kettle. Peel and thinly slice the onion into approximately 1/4"" moons. Peel and cut the garlic clove in half.

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   Dissolve the sugar and salt. In the container you will be using to store the onions, add the sugar, salt, vinegar and flavorings. Stir to dissolve.

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   Par-blanch the onions. Place the onions in the sieve and place the sieve in the sink. Slowly pour the boiling water over the onions and let them drain.

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   Add the onions to the jar and stir gently to evenly distribute the flavorings.

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   Store. The onions will be ready in about 30 minutes, but are better after a few hours. Store in the refrigerator. They will keep for several weeks but are best in the first week.", "Season the chicken with salt. Melt your butter on medium heat. Add the diced onions. Cook until translucent, then add the cumin and cayenne pepper. Cook for another minute. Put the onions aside and brown the chicken on the same pot on both sides. Return the onion mixture into the pot . Mix the saffron with 1 cup of hot water, and pour it over the chicken and onions. Bring to boil, and put the heat on low, letting it cook for an hour until soft and falling off the bone. Let it cool. Remove from bones and shred into small pieces. Add the chicken together with creme fraiche and cilantro and enjoy!"]

* Per serving · 4 servings · Values may vary.

No additional tips available.