Try to prepare this dish early in the morning or even the day before you are going to serve it. The flavors are enhanced as the meat marinates in the broth. The aroma that fills the air when this is cooking will make your mouth water. This dish is favored by people from the Gulf countries because it is similar to a dish they call kebsah.
For the Chicken
1whole chicken, about 4½pounds, cut into 10pieces
2tablespoonsapple cider vinegar
¼cupextra-virgin olive oil
1½cups diced yellow onion (¼inch)
½cup peeled and shredded carrot (use the large holes of a grater)
¼teaspoon coarsely ground black pepper
5cups boiling water
¾cup peeled and diced tomato (½inch)
(You can substitute about 3pounds split chicken breast if you prefer all white meat. Cut each breast in half width-wise. The recipe and the procedure remain the same.)
You can prepare this dish up to 2 days in advance. Refrigerate until needed. Serve as directed.