2 October 2024

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

  1. 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.
  2. Marinate chicken with allspice, salt, cinnamon, sumac, lemon juice, salt and black pepper, and rube the top with some olive oil.
  3. 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.
  4. 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.
  5. Place a piece of chicken and place on top of bread and sprinkle nuts.

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