Musakhan

Method

1. 1 Marinate the chicken thighs with sumac, olive oil, lemon juice, salt, and pepper for at least 30 minutes.
2. 2 Slice the onions thinly and sauté them slowly with olive oil and cardamom for 25 minutes, until the onions are tender and sweet.
3. 3 Mix two-thirds of the remaining sumac into the onions, and stir for another 3 minutes until the onions turn reddish-purple.
4. 4 Bake the chicken at 200°C for 35 minutes until the skin is golden and crispy, retaining the juices that have been released.
5. 5 Spread the pita bread, top with sumac, place the chicken on top, drizzle with gravy, and sprinkle with roasted pine nuts.

With an appliance

• Charcoal grill 1 hr 10 min

  Replace step 4: Place the chicken thighs on a charcoal grill with the heat at a distance of 15 cm from the charcoal, grill each side for 12 minutes, then place the skin side down near the charcoal for 3 minutes; the chicken will have a smoky aroma and the skin will be slightly charred, but be careful not to let the sumac burn and become bitter.