Jordanian Chicken Wraps

== Description ==
The proportions of spices are approximate... it's a rich yellow with red speckled look and aromatic smell that you should go for. You can eat them hot, or better, at just above room temperature. This is not a quick recipe. It's best if you can work on it throughout the day.
== Ingredients ==
* 6 Chicken breasts
* 1 (8 ounce) package slivered almonds
* 4 large onions
* 1 cup olive oil
* 1/4 cup curry powder
* 1/8 cup coriander powder
* 1/8 cup ground sumac
* 1 tablespoon ground pepper
* 1 teaspoon salt
* lavash bread or 6-8 tortillas
== Directions ==
# Cook Chicken in water flavored with a bay leaf, carrots, and additional coriander, ground pepper, and sumac until done.
# Strain and save the broth.
# Reduce broth to make about 5 cups and add additional Chicken bullion, if desired.
# While the Chicken cooks, toast the slivered almonds until light brown and fragrant.
# You may need to shake the pan or use a spatula to flip the nuts and keep them from burning.
# Allow Chicken to cool enough to handle.
# Chop or pull apart Chicken into small pieces.
# Saute sliced onions in olive oil until they begin to turn translucent.
# Add Chicken pieces and more oil to coat, if necessary.
# Add large quantities of coriander, sumac, curry powder, ground pepper, and salt.
# Add about a cup or two of the broth and mix.
# Keep adding spices, oil, and/or broth as needed to let the Chicken become very soft and moist with a rich yellow color and flecked thoroughly with sumac (the red/brown spots).
# This may take awhile.
# Add toasted almonds and stir.
# Cut Lavash bread in half, or use tortillas.
# Place one cup of filling on bread.
# Fold like a burrito, wrapping fully.
# Stack in a pile on a plate.
# Leave to cool until comfortable to touch.
# Eat with your hands.
Category:Almond Recipes
Category:Chicken Recipes
Category:Curry Recipes
Category:Jordanian Meat Dishes
Category:Jordanian Recipes
Category:Recipes that need photos