Ingredients
ServingsOriginal: Serves 6
- Chicken, in pieces1.6 kg
- Onions1 1/2 kg
- Sumac60 g
- Olive oil250 ml
- Taboon flatbreads6
- Pine nuts80 g
- Ground allspice2 tsp
- Ground cardamom1 tsp
- Ground cinnamon1 tsp
- Yoghurt, to serve300 ml
- Salt and pepperto taste
Quantities are auto-calculated from the original recipe as a guide. Items without numbers (e.g. “to taste”) are not changed.
Method 7 steps
Rub the chicken with salt, pepper, allspice, cardamom and cinnamon and leave it half an hour.
Slice the onions into thin half-moons; a kilo and a half takes about twenty minutes.
Stew the onions in the olive oil over a low heat for forty minutes, until translucent and sweet.
Stir two-thirds of the sumac and salt into the onions and give them five more minutes.
Brown the chicken and roast it at 200 °C for twenty-five minutes.
Toast the pine nuts in a dry pan until golden, watching that they do not scorch.
Lay down the bread, the onions on it, the chicken on top, spoon over the pan oil and scatter with sumac and nuts.
