Musakhan Rolls

Start by making a chicken broth by placing the chickens, onions and spices in a pot and covering with water
Bring to a boil while skimming off the residue as needed and topping up the water
Simmer for a minimum of 45 minutes or up to 2-3 hours
Separate the chicken from the broth, shred and set aside. Leftover chicken can also be used for this recipe! In that case, skip to the instructions for making the rolls

Preheat the oven to 400F
Slice the onions, they do not have to be too thin and a food processor with a slicing attachment can be used here
In a large sauté pan, add the olive oil, the onions and 1 tsp of the salt
Cook them over medium/low heat for around 20-30 minutes, stirring every few minutes until they are softened and lightly golden
Meanwhile, toast the almonds in a skillet over low heat with 1 tablespoon of olive oil while stirring until they are lightly toasted, set aside
Once the onions are softened and lightly golden, add the shredded chicken along with the spices and the other teaspoon of salt
Continue stirring and cook for a further 5-7 minutes, remove from heat and mix in the almonds
Cut the markouk bread into long strips and place about 1-2 tablespoons of filling before rolling it up. You can secure the edges by folding them in, but it's not necessary
Place completed rolls in an oiled 9x13 inch casserole dish
Bake at 400F for 25 minutes, then broil for 5 mins until golden and crispy. Serve with yogurt