Musakhan

Method

Cut the chicken into portions and season with salt and pepper. Heat olive oil in a large pan and brown the chicken on all sides, then remove and set aside. Slice the onions thinly and fry in the same oil with allspice, cinnamon and bay leaves until golden and soft, about 20 minutes. Return the chicken to the pan with the stock and simmer for 35-40 minutes until cooked through. Meanwhile, toast the pine nuts in a dry pan until golden and lightly crush them. Remove the cinnamon stick and bay leaves, then stir sumac and most of the pine nuts into the onion mixture. Arrange the flatbread on a serving platter, top with the chicken pieces, pour the caramelised onion sauce generously over everything, and garnish with remaining pine nuts and extra sumac.