In a food processor, blend the onions, tomato, and garlic with 2 tablespoons of water until smooth.

Strain the mixture to get only the liquid.

In a large bowl, combine the onion-tomato-garlic liquid with the orange juice, lemon juice, vinegar, yogurt, all the spices, ketchup, and mustard. Stir well and adjust the salt to taste.

Add the chicken pieces to the marinade and let them marinate overnight in the refrigerator.

To cook: In a very hot skillet, add 1 tablespoon butter, 1 tablespoon oil, and 2 mastic pieces (optional). Sear the chicken to lock in the juices—this step is important to keep the chicken juicy inside.

Once seared, add the sliced onions rubbed with sumac and stir a couple of times. Then add the sliced bell peppers and green pepper. Stir, lower the heat, and let everything cook together until the flavors blend. Serve hot and enjoy!

Note: 1 - The orange juice adds a unique flavor, but you won’t taste it directly—I learned this from a Turkish chef! 2 - You can add onions during cooking or leave them out, but they add great flavor. 3 - You can add a piece of lamb fat while cooking if you like—some restaurants do this, but I didn’t. Just sharing the info so you can make it your way! Hope you enjoy my recipe!