Musakhan

Make several shallow cuts in each chicken thigh. Rub the meat with 30 ml olive oil, 1 tbsp sumac, allspice, cumin, cinnamon, lemon juice, minced garlic, salt, and black pepper. Cover and marinate in the refrigerator for 2 hours.

Slice the onions into thin half-moons. In a wide skillet over low heat, warm the remaining olive oil, add the onions, and cook for 25–30 minutes, stirring often, until they become very soft and golden but not browned.

Add 2 tbsp sumac to the onions, stir, and heat for another 2 minutes to let the spice infuse the oil. Remove the skillet from the heat.

Preheat the oven to 180°C. Arrange the marinated chicken thighs skin-side up on a foil-lined baking sheet and roast for 50–60 minutes, until the skin is golden brown and the juices run clear at the thickest part.

Toast the pine nuts in a dry skillet for 2–3 minutes, stirring constantly, until light golden. At the same time, warm the taboon bread in the oven for 3–5 minutes until heated through and slightly crisp.

Lay the warm taboon bread on a large platter, spread it generously with the fragrant onion mixture, top with the chicken thighs, then add the remaining onions on top. Sprinkle with pine nuts, parsley, and an extra pinch of sumac.

Let the musakhan rest for 5 minutes and serve hot on a shared platter, so the bread soaks up the olive oil and chicken juices.