Al-Qalam 
Recipe by Wafa Shami
INGREDIENTS
- 4 chicken legs
- 3 large flatbreads
- 1/2 a cup of extra virgin olive oil (keep about 2 tablespoons for the chicken)
- 3 red onions chopped
- 2-3 tablespoons sumac (1 tablespoon for the onions and 1 for the chicken)
- 1 teaspoon allspice
- 1/2 teaspoon cinnamon
- A 1/4 cup of freshly squeezed lemon juice
- Salt
- Roasted and almond nuts for decorations
INSTRUCTIONS
- Sauté chopped onions with olive oil on medium heat, keep occasionally stirring until onions are soft. This takes about 15-20 minutes, add sumac and salt. Set aside.
- Marinate chicken with allspice, salt, cinnamon, sumac, lemon juice, salt and black pepper, and rube the top with some olive oil.
- Place the chicken on a baking sheet covered and bake in a 375 degrees preheated oven for about an hour. Uncover once the chicken is tender and bake for a few extra minutes for extra brownish colour or place under the roaster.
- Assemble everything only prior to serving by spreading cooked onions over bread and place the bread with covered cooked onions back in the heated oven for just 5 minutes to warm it up.
- Place a piece of chicken and place on top of bread and sprinkle nuts.
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