← Nouns Cooking · Lebanese & Turkish

Ingredients

• 1.3 kg bone-in chicken thighs and drumsticks
• 2 tbsp Olive oil
• 1 tbsp Sumac
• 1 tsp Allspice
• 1 tsp Ground coriander
• ½ tsp ground cinnamon
• ½ tsp ground cardamom
• 1½ tsp Salt
• 1 kg Red onion, thinly sliced
• 120 ml extra virgin olive oil
• 4 tbsp Sumac, plus extra to finish
• ½ tsp Allspice
• 4 taboon bread, or thick flatbreads or naan
• 40 g Pine nuts

Method

1. Heat the oven to 200°C (400°F). Rub the chicken with the oil, sumac, spices and 1 tsp of the salt and lay it skin-up in a roasting tin. Roast for 40–45 min until golden and cooked through to 75°C (165°F).
2. Meanwhile, put the onions and olive oil in a large pan over medium-low heat with the remaining salt. Cook for 25–30 min, stirring now and then, until very soft and sweet but only lightly coloured. Stir in the sumac and allspice.
3. Toast the pine nuts in a dry pan over medium heat for 2–3 min, shaking, until golden. Tip them out at once.
4. Brush the breads with some of the onion oil and set them on baking trays. Spread a thick layer of onions over each and top with the chicken pieces.
5. Return to the oven for 5–8 min until the bread edges are crisp. Finish with pine nuts, a drizzle of the oniony oil and a final dusting of sumac, and eat with your hands.

Tips

• Pine nuts are tree nuts; leave them off for a nut-free plate.
• Good, fruity olive oil is the backbone of this dish, so use the best you have.

Sources

Written in our own words after cross-checking these recipes:

Chef in Disguise Falasteeni Foodie