Musakhan (Sumac Chicken with Onions and Flatbread)

Step 1

Preheat the oven to 425°F.

Step 2

In a large bowl, toss the chicken thighs with 2 tablespoons of olive oil, 2 tablespoons of sumac, the salt, and pepper.

Step 3

Heat 2 tablespoons of olive oil in a large skillet over medium heat and cook the onions, stirring often, for 15 minutes until deeply caramelized; stir in the remaining 1 tablespoon of sumac.

Step 4

Spread half the caramelized onions in a roasting pan and arrange the chicken thighs, skin-side up, on top.

Step 5

Roast the chicken for 35 to 40 minutes, until the skin is golden and the internal temperature reaches 165°F with no pink remaining.

Step 6

Meanwhile, toast the pine nuts in a dry skillet over medium-low heat for 3 to 4 minutes, shaking often, until golden; remove immediately.

Step 7

Warm the flatbread in the oven for the last 5 minutes of roasting.

Step 8

Top each flatbread with the remaining caramelized onions, a chicken thigh, and a scattering of toasted pine nuts before serving.