Msakhan (Palestinian Flatbreads With Onion, Sumac, and Spiced Roast Chicken) Recipe

Ingredients (21)

• For the Chicken:
• 4 skin-on, bone-in chicken legs and/or breasts (about 2 1/4 pounds; 1kg)
• 1 1/2 tablespoons (22ml) extra-virgin olive oil
• 1 teaspoon sumac
• 3/4 teaspoon ground allspice
• 1/2 teaspoon freshly ground black pepper
• 1/2 teaspoon ground cumin
• Kosher salt
• For the Onions:
• 6 tablespoons (90ml) extra-virgin olive oil
• 5 medium yellow onions (2 1/2 pounds; 1.1kg), cut into 1/4-inch dice
• 1 3/4 teaspoons (7.5g) Diamond Crystal kosher salt; for table salt, use about half as much by volume or the same weight
• 1 tablespoon (10g) sumac
• 1 1/2 teaspoons (6g) ground cumin
• 1/2 teaspoon ground cinnamon
• 1/2 teaspoon ground black pepper
• 1/4 cup (60ml) homemade chicken stock or low-sodium store-bought broth, or water
• To Serve:
• Four 8-inch taboon breads or good-quality pita or naan (see note)
• Sumac, for sprinkling
• 1/2 cup (2 1/2 ounces; 70g) pine nuts and/or slivered almonds, toasted (see note)