1 tsp. sumac (spice found at Middle Eastern market)
1/2 tsp. salt and pepper (Or To Taste)
Instructions
Mix the dry spices and pat into the chicken.
(Begin with half the sumac and add the rest later
as desired for additional flavor.)
Heat 2 tablespoons of olive oil in a Dutch oven.
Brown the chicken uncovered on medium heat for
about 1 minute on each side. Remove the chicken
from the Dutch oven and set aside
Set the heat to medium-low. Add the 3 remaining
tablespoons olive oil to the same Dutch oven.
When it is hot, add onions and pepper and cook
till onion starts to brown. Add everything else
and stir well, cover and simmer over low heat
for at least 30 minutes.
See to it that there is enough juice all the time.
If the tomatoes are not juicy enough, and the
liquid evaporates, add some hot water.
Serving
Suggestions
Serve with salad, rice, and pita.
Originally Submitted
2/15/2015
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