Musakhan

Instructions

1. 1

   Pat the chicken pieces dry and season both sides generously with 1/2 teaspoon of salt, 1/4 teaspoon of black pepper, and the allspice.

2. 2

   Heat 1/4 cup of olive oil in a large, heavy-bottomed pot or Dutch oven over medium-high heat until shimmering, about 2 minutes.

3. 3

   Working in batches to avoid crowding, brown the chicken pieces on all sides until golden brown, approximately 3 to 4 minutes per side. Transfer browned chicken to a plate.

4. 4

   In the same pot, add the sliced onions and minced garlic with the remaining 1/2 teaspoon of salt and 1/4 teaspoon of black pepper. Cook, stirring frequently, until the onions become deeply golden and caramelized, about 20 to 25 minutes. The onions should be very soft and sweet.

5. 5

   Return the chicken to the pot and sprinkle the sumac evenly over the chicken and onions. Pour in the chicken stock, ensuring the liquid comes about halfway up the chicken pieces. Bring to a simmer, then reduce heat to medium-low, cover partially, and braise for 30 to 35 minutes until the chicken is cooked through and tender, with an internal temperature of 165 degrees Fahrenheit (74 degrees Celsius) at the thickest part.

6. 6

   Remove the chicken from the braising liquid and set aside. Continue cooking the onion mixture uncovered for another 5 to 8 minutes to reduce the liquid slightly and concentrate the flavors.

7. 7

   Warm the taboon breads in a dry skillet over medium heat for about 1 to 2 minutes per side, or wrap them in foil and warm in a 350-degree Fahrenheit (175 degrees Celsius) oven for 5 minutes.

8. 8

   Place each warm bread on a serving plate. Arrange the braised chicken pieces on top of the bread, then generously top with the caramelized onions and sumac sauce. Drizzle with 2 tablespoons of olive oil and scatter the toasted pine nuts over everything.

9. 9

   Serve immediately while the bread is still warm, with lemon wedges on the side for squeezing.