Msakhan

Ingredients

• 3 lbs bone-in, skin-on chicken thighs and drumsticks
• 1 cup olive oil, divided, plus more for drizzling
• 4 tablespoons ground sumac, divided
• 1 teaspoon ground allspice
• 1/2 teaspoon ground cinnamon
• Salt and black pepper, to taste
• 2 tablespoons lemon juice
• 5 large yellow onions, thinly sliced
• 1/3 cup pine nuts
• 2 pieces taboon bread, naan, or pita
• 2 tablespoons chopped fresh parsley

Before you cook

• Pat the chicken pieces dry and toss them with 2 tablespoons of the olive oil, 2 tablespoons of the sumac, the allspice, cinnamon, salt, pepper, and lemon juice
• Let the chicken marinate at room temperature for 30 minutes, or refrigerate it up to overnight
• Thinly slice the onions

Steps

1. Preheat the oven to 425°F
2. Heat the remaining olive oil in a wide, heavy pan over low heat and add the sliced onions
3. Cook the onions slowly, stirring occasionally, for 45 minutes, until they are deeply caramelized and jammy
4. Stir the remaining 2 tablespoons of sumac into the caramelized onions along with a pinch of salt, then remove from heat
5. Arrange the marinated chicken skin-side up on a baking sheet
6. Roast the chicken for 35 to 40 minutes, until the skin is browned and the meat is cooked through
7. Toast the pine nuts in a dry skillet over medium-low heat, shaking the pan often, until golden, about 3 minutes, then remove immediately so they don't burn
8. Warm the taboon bread or naan directly over a gas flame or in a dry skillet until lightly toasted
9. Spread the caramelized sumac onions generously over the warm bread
10. Arrange the roasted chicken pieces on top of the onions
11. Scatter the toasted pine nuts and parsley over the top
12. Drizzle with extra olive oil and a squeeze of lemon juice before serving