🍗 Musakhan (Sumac Chicken & Onion Flatbread)

Method

1. Put the chicken in a pot with water to cover, 1/2 tbsp of the seven spices and salt, plus cardamom if you have it; bring to a boil over high heat and skim off the scum.

2. Cover and cook over medium heat for 30 minutes until cooked, then lift it out, pat dry and keep the broth.

3. Meanwhile, heat 1/2 cup of the olive oil in a wide pot over low heat and add the 1 kg of sliced onions with a little salt.

4. Stir the onions now and then for 25–30 minutes until fully soft, tender and pale golden without browning.

5. Add 3 tbsp of the sumac to the onions, stir for 1 minute and turn off the heat.

6. Preheat the oven to 200°C, brush the chicken pieces with a little of the oil and sprinkle with the rest of the seven spices.

7. Quickly dip each loaf in the chicken broth and lay it in a tray.

8. Spread the sumac onions over the bread in a thick layer and put the chicken pieces on top.

9. Sprinkle with the remaining 1 tbsp sumac and pour the rest of the olive oil over the tray.

10. Bake for 20 minutes until the chicken skin is browned and the edges of the bread are crisp.

11. Garnish the musakhan with toasted pine nuts and almonds if you have them, and serve hot, with yogurt if you have it.

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