Musakhan-Style Sumac Chicken Thighs & Onions

Ingredients

• 2 lb Chicken Thighs
• 3 LARGE red onions, sliced
• 3 tbsp sumac + 1 tsp allspice + ½ tsp cinnamon
• ½ cup olive oil — a Palestinian pour
• 2 large flatbreads
• ⅓ cup pine nuts or slivered almonds, toasted
• Lemon

Method

1. Slow-cook the onions in the olive oil with a pinch of salt until melting and sweet, 15 minutes — they should slump, not brown. Stir in 2 tablespoons of the sumac; the pan turns purple-crimson.
2. Rub the Chicken Thighs with the remaining sumac, allspice, cinnamon, and salt; roast at 425°F (220°C) 25–30 minutes to 165°F.
3. Lay the flatbreads on a tray, pile the sumac onions and their oil across them, and let them soak — the bread IS the plate and the best part.
4. Set the roasted Chicken Thighs on top and return to the oven 5 minutes so the edges of the bread crisp while the middle stays sodden with onion-oil.
5. Scatter the toasted nuts, squeeze lemon over, and serve the whole tray. Eaten by hand, bread torn from under the chicken — Palestine's dish of gatherings, generosity by design.