Ingredients
5-6 lb roasting chicken
5 yellow onions
Olive Oil
6 garlic cloves
4 tablespoons coriander
4 loaves of Syrian Bread
2 1 lb packages Mulukhiyya
2 cups long grain rice
Salt and Pepper
1 cup red wine vinegar
Preparation
Split each loaf of syrian bread in half by separating so that each piece has the outside on one side and the inside on the other. Bake in oven at 350 degrees watching closely so that it browns but does not burn. This should only take a few minutes. Let bread cool off and break into small bit-size pieces. Put into a bowl and put aside for now.
Roast chicken in large pot using enough water to completely cover chicken + a few extra inches. Periodically skim fat from the top as it boils. Once chicken is cooked transfer to a bowl and let cool down. strain broth and simmer again.
Once chicken has cooled break up pieces by hand into bite-sized pieces. Put aside.
Chop up 4 onions and the garlic and sautee in olive oil until onions have turned visably yellow. Add corriander and stir. the corriander will dry up the mixture substantially.
Get the broth back up to a boil and add the onions/garlic/corriander sautee into the broth and then add the chicken and some salt and pepper (I don’t measure) stirring occassionally. Let simmer for two hours.
Put the Mulukhiyya into the pot and continue to stir and simmer occassionally. After a half an hour begin to make the rice.
Chop up the remaining onion and combine it in a serving bowl with red wine vinegar.
Use shallow bowls to serve. Put a bed of the toasted syrian bread first and then add rice and then the Mulukhiyya stew on top. Cover with a few tablespoons of onion/vinegar mixture and enjoy!
