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Very typical middle eastern dish. I always make sure I add extra sumac, I love the tartness of it. To cut down on the oilyness of the dish, I season and bake the chicken, then sautee my onion in the sumac, I take the chicken out when it is done and put the chicken on top of the bread, then I spread the onions over the chicken trying to omit as much oil as I can. Thanks for posting this delicious recipe.

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chef FIFI January 21, 2005
Mousakhan (palestinian chicken)