Palestinian Sumac Chicken Musakhan

🔥 Prep

• Pat dry 800 g chicken thighs with paper towels and set aside.
• Thinly slice the 4 red onions (about ¼‑inch thick).
• Measure 0.5 cup extra virgin olive oil, 3 tbsp ground sumac, 1 tsp allspice, 0.5 tsp ground cinnamon, 0.5 tsp ground cumin, 1.5 tsp salt, 0.75 tsp black pepper, and 2 tbsp lemon juice into small bowls.
• Rinse and pat dry 2 tbsp fresh flat‑leaf parsley, then roughly chop.
• Toast the 3 tbsp pine nuts in a dry skillet over medium heat until golden, about 2‑3 minutes, then set aside.
• Warm the 0.25 cup chicken broth (optional) and have the 4 flatbreads ready.

🔥 Cook

• 1. Heat 2 tbsp of the 0.5 cup extra virgin olive oil in a large skillet over medium‑high heat.
• 2. Sear the chicken thighs, skin‑side down, for 5‑6 minutes until golden brown; flip and sear another 4‑5 minutes. Transfer chicken to a plate and keep aside.
• 3. Reduce heat to medium, add the remaining 3 tbsp olive oil to the same skillet.
• 4. Add the sliced 4 red onions and cook, stirring occasionally, for 15‑20 minutes until they are soft, translucent, and starting to caramelize.
• 5. Sprinkle in the 3 tbsp ground sumac, 1 tsp allspice, 0.5 tsp ground cinnamon, 0.5 tsp ground cumin, 1.5 tsp salt, 0.75 tsp black pepper, and 2 tbsp lemon juice; stir to combine and cook for 2 minutes until fragrant.
• 6. Pour in the 0.25 cup chicken broth, bring to a gentle simmer, and cook for 3‑4 minutes to let the liquid reduce slightly.
• 7. Nestle the seared chicken thighs back into the skillet, skin side up, covering them partially with the onion mixture.
• 8. Reduce the heat to low, cover the skillet, and simmer for 20‑25 minutes (or until the chicken reaches an internal temperature of 75 °C / 165 °F and is tender).
• 9. Remove the lid, increase heat to medium for 2‑3 minutes to thicken the sauce and slightly crisp the chicken skin if desired.
• 10. While the chicken rests, warm the 4 flatbreads in a dry skillet over medium heat for 30 seconds per side or until pliable.

🔥 Serve

• Place each warm flatbread on a plate, spoon a generous amount of the sumac‑onion mixture over the bread, lay the chicken thigh on top, and drizzle any pan juices.
• Sprinkle toasted 3 tbsp pine nuts and chopped 2 tbsp fresh flat‑leaf parsley over each serving.
• Serve immediately with lemon wedges and a side of simple salad or pickled vegetables if desired.