2chicken legs, with skin and bone, or skin-on breast or ½ chicken
salt and pepper
Sumac onion flatbreads
75mlextra virgin olive oil, fruity type
3mediumred onions, finely chopped
2Tbspsumac
2–4lavash, pita bread, wheat tortillas or similar
salt
Garnish (optional)
1Tbspextra virgin olive oil, fruity type
2Tbsppine nuts
1small handfullflat-leaf parsley, leaves
1–2tspsumac
How I make it
Preheat the oven to 220 °C. Line a baking sheet with parchment.
Mix the olive oil, sumac, cumin, allspice and cinnamon with a little salt and pepper, then coat the chicken with the mixture all over. Transfer to a suitable oven dish. Roast in the middle of the oven until the chicken is cooked through and the skin is golden, typically 35–45 minutes, depending on size. Brush with the fats/juices a couple of times during cooking. Cover with parchment paper and a kitchen cloth and leave to rest for 10 minutes or so.
As soon as the chicken is in the oven, heat a thick-bottomed frying pan over medium heat. Sauté the onions with a pinch of salt in fruity olive oil, stirring regularly, until sweet and starting to caramelise. Mix in 2 Tbsp sumac and remove from heat.
Heat a small pan over medium heat. Toast the pine nuts in 1 Tbsp olive oil, stirring constantly, until just golden, 2–3 minutes. Drain on kitchen paper.
Set your oven's grill/broiler to a high setting.
Line a baking sheet with parchment paper. Place the bread on it and spread the onion mixture evenly all over. Note: There's a lot of onion here – use as much as you like and optionally serve the rest on the side if you find it too much. Cut off excess parchment paper (this is to avoid it curling up and burning). Place directly under the grill/broiler and leave until golden and crispy at the edges, 2–3 minutes. Watch closely – it could go from not ready to burned very, very quickly.
Serve the sumac onion bread topped with the chicken, a few spoonfuls of chicken juices from the roasting dish, pine nuts, parsley and a fresh sprinkle of sumac.
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