Chicken Musakhan (Sumac Chicken with Onions and Pita)

• 90 ml Extra virgin olive oil
• 4 medium Yellow onion
• 2 tsp Fine sea salt
• 1 tsp Black pepper
• 1 ½ tsp Allspice
• 1 tsp Ground cinnamon
• 3 tbsp Sumac
• 1 large Lemon
• 8 pieces Chicken thighs, bone-in, skin-on
• 40 g Pine nuts
• 4 pieces Pita bread

1. Heat the oven to 200°C (390°F). Halve and thinly slice the onions, then put them in a mixing bowl with 60 ml of the olive oil, 1 tsp of the fine sea salt, the black pepper, allspice, ground cinnamon, and 2 tbsp of the sumac.
2. Add the chicken thighs to the bowl and toss well so the onions and spices coat the chicken. Squeeze in the juice of half the lemon and toss again, then leave to sit while the oven finishes heating.
3. Tip the chicken and onions onto a large baking tray and spread the onions out into an even layer, with the chicken sitting on top skin-side up. Drizzle over the remaining 30 ml olive oil and roast for 45 to 55 minutes, until the skin is deeply golden and the onions are soft and jammy.
4. Meanwhile, toast the pine nuts in a large frying pan over a medium heat for 2 to 4 minutes, stirring often, until golden and fragrant. Tip into a small bowl straight away so they do not catch.
5. Warm the pita bread in the oven for the last 3 to 5 minutes of roasting, just until pliable. Cut the remaining lemon half into wedges for serving.
6. To serve, lay the warm pita bread on a platter and spoon over the onions and their juices. Top with the chicken, sprinkle with the remaining 1 tbsp sumac and the toasted pine nuts, then finish with a pinch of the remaining fine sea salt if needed and serve with lemon wedges.

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