Sumac chicken on onion flatbread (Musakhan)

1. Rub the chicken thighs with 1 tbsp sumac, the allspice, salt, pepper and 3 tbsp olive oil and roast in a 200 °C oven for 40-45 minutes.

2. Meanwhile slice the onions into thin half-moons and cook them in 100 ml olive oil in a wide frying pan over low heat, stirring often, for 25-30 minutes until soft and sweet (don't let them brown); stir in 3 tbsp sumac and salt at the end.

3. Toast the pine nuts in a dry frying pan until golden.

4. Brush the flatbreads with the onion oil, spread half of the onions on them, place the roast chicken on top, then the remaining onions.

5. Return the flatbreads to the oven for 5-8 minutes until the edges are crisp.

6. Sprinkle with toasted pine nuts and a little more sumac and serve with yoghurt and a fresh salad.

Tip: Musakhan is Palestine's national dish, made at olive harvest time to celebrate the new olive oil. Don't skimp on the oil and sumac: the onions should be glossy and purplish red. Traditionally it is made with taboon bread, but thicker pita works too.