Palestinian Sumac Chicken on Flatbread with Soft Onions and Pine Nuts

What you need

• 1.2 kg (2 1/2 lb) bone-in chicken thighs, skin on
• 100 ml (scant 1/2 cup) olive oil, divided
• 3 tbsp ground sumac, divided
• 1 tsp ground allspice
• 1/2 tsp ground cinnamon
• 2 tbsp lemon juice
• 1 1/2 tsp salt, divided
• 800 g (1 3/4 lb) onions, halved and thinly sliced
• 4 pieces flatbread, large taboon, pita or lavash
• 40 g (1/4 cup) pine nuts
• 2 tbsp parsley, chopped

Method

Restated from the original video

1. 1

   In a large bowl, mix 3 tbsp of the oil, 1 tbsp of the sumac, the allspice, cinnamon, lemon juice and 1 tsp of the salt.

2. 2

   Add the chicken and turn it until well coated. Leave it for at least 30 min at room temperature, or overnight in the fridge.

3. 3

   Heat the oven to 200 °C (400 °F).

4. 4

   Lay the chicken skin side up in a roasting pan. Roast until the skin is deep golden and the thickest part reaches 74 °C (165 °F) inside, 40-45 min.

5. 5

   Meanwhile, warm 4 tbsp of the oil in a wide pan over medium heat. Add the onions and the remaining 1/2 tsp salt.

6. 6

   Cook the onions, stirring often, until completely soft and lightly golden, 20-25 min. Do not let them crisp.

7. 7

   Stir the remaining 2 tbsp sumac into the onions and cook for 2 min. Take the pan off the heat.

8. 8

   Toast the pine nuts in a dry small pan over medium heat, shaking often, until golden, 2-3 min. Tip them out at once.

9. 9

   Brush the flatbreads with the last of the oil and warm them in the oven for 3-4 min.

10. 10

    Spread the onions over the flatbreads and set the chicken on top.

11. 11

    Pour the roasting pan juices over everything, then scatter with the pine nuts and parsley. Serve hot.

Imported from carolinescooking.com. Recipe Grab pulled out what you need to cook it; the video stays where its author put it.