Roasted chicken piled over sumac-soaked onions on taboon flatbread — widely considered the Palestinian national dish, traditionally made for gatherings.
Marinate the chicken
Rub the chicken with olive oil, sumac, allspice and salt, and let it marinate.
30 minCook the onions
Sauté the sliced onions in olive oil with sumac until deeply softened and jammy.
20 minRoast the chicken
Roast the marinated chicken until golden and fully cooked through.
40 minWarm the bread
Warm the flatbread in the oven.
5 minLayer the onions
Spread the sumac onions over the warm flatbread.
Top and serve
Top with the roasted chicken, spoon over the pan juices, sprinkle with extra sumac and toasted pine nuts, and serve.
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