Ingredients
Original recipe: 4 servings. Ingredient amounts scale below; the method is written for 4 servings. For larger amounts, use separate batches and check doneness.
- 1000 gBone-in skin-on chicken thighs
- 600 gOnions, thinly sliced
- 5 tbspOlive oil, divided
- 2 tbspGround sumac
- ½ tspGround allspice
- 1 tspFine salt, divided
- ¼ tspBlack pepper
- 80 mlWater
- 30 gPine nuts
- 320 gUnseeded dairy-free wheat flatbreads
- 1 tbspLemon juice
Make it
- Heat the oven to 210°C/410°F. Rub the chicken with 1 tablespoon of oil, the allspice, pepper and half the salt. Arrange skin-side up on a rimmed tray and roast for 35–45 minutes, until the thickest meat reaches 74°C/165°F.
- While the chicken roasts, put the onions, remaining oil, water and salt in a wide pan. Cover and cook over medium-low heat for 20 minutes, stirring twice. Uncover, add the sumac and cook for 8–10 minutes until the onions are soft and most liquid has evaporated.
- Toast the pine nuts in a small dry skillet for 2–3 minutes, moving them constantly. Stir the lemon juice into the onions.
- Put the flatbreads on a second tray. Spread with the onions and their oil, then warm in the oven for 4–5 minutes. Top with the cooked chicken and pine nuts and serve at once.
Ingredients, recipe context & sources
Ingredient flags: Wheat, Tree nuts. Check packaged ingredients and cross-contact.
This is an original Livura home-cooking interpretation, not yet independently kitchen-tested. Source links provide dish and cultural context; the recipe wording and quantities are Livura’s.