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Msakhan (Palestinian Flatbreads with Onion, Sumac, and Spiced Roast Chicken)
Ingredients
  • subheading: For the Chicken:
  • 4 skin-on, bone-in chicken legs and/or breasts (about 2 ¼ pounds; 1kg)
  • 1 ½ tablespoons (22ml) extra-virgin olive oil
  • 1 teaspoon sumac
  • ¾ teaspoon ground allspice
  • ½ teaspoon freshly ground black pepper
  • ½ teaspoon ground cumin
  • Kosher salt
  • subheading: For the Onions:
  • 6 tablespoons (90ml) extra-virgin olive oil
  • 5 medium yellow onions (2 ½ pounds; 1.1kg), cut into ¼-inch dice
  • 1 ¾ teaspoons (7.5g) Diamond Crystal kosher salt; for table salt, use about half as much by volume or the same weight
  • 1 tablespoon (10g) sumac
  • 1 ½ teaspoons (6g) ground cumin
  • ½ teaspoon ground cinnamon
  • ½ teaspoon ground black pepper
  • ¼ cup (60ml) homemade chicken stock or low-sodium store-bought broth, or water
  • subheading: To Serve:
  • Four 8-inch taboon breads or good-quality pita or naan (see note)
  • Sumac, for sprinkling
  • ½ cup (2 ½ ounces; 70g) pine nuts and/or slivered almonds, toasted (see note)
Steps
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