Musakhan

Ingredients

• •4 chicken leg quarters
• •1/4 cup olive oil
• •2 tbsp sumac, plus extra for the onions
• •1 tsp allspice
• •1/2 tsp cinnamon
• •Salt and pepper, to taste
• •4 large onions, thinly sliced
• •1/4 cup olive oil, for the onions
• •2 tbsp sumac, for the onions
• •2 taboon or other flatbreads (naan or pita work as a substitute)
• •1/4 cup toasted pine nuts or almonds
• •Fresh parsley, chopped, for garnish

Steps

1. 1.Mix the olive oil, sumac, allspice, cinnamon, salt, and pepper into a spice paste and rub it all over the chicken pieces from all sides.
2. 2.Cook the sliced onions slowly in the olive oil over medium-low heat for 15-20 minutes, stirring frequently, until soft, glossy, and lightly caramelized, then season with salt, pepper, and sumac.
3. 3.Spread most of the caramelized onions over the flatbread on a baking sheet, letting some of the oil soak into the bread.
4. 4.Arrange the spiced chicken pieces on a separate baking sheet, cover with foil, and bake at 400F (200C) for about 1 hour, then uncover for the final 5-10 minutes so the skin crisps and turns golden.
5. 5.Place the roasted chicken on top of the onion-covered bread, drizzle with the pan juices, and sprinkle with the remaining caramelized onions and toasted nuts.
6. 6.Garnish with parsley and serve family-style, torn and eaten by hand.