Palestinian Musakhan (Sumac Chicken on Taboon Bread)

Ingredients

• 6 bone-in, skin-on chicken thighs and 6 drumsticks, about 4 lb total
• 2 tsp kosher salt, divided, plus more to taste
• 1 tsp freshly ground black pepper
• 5 tbsp ground culinary sumac, divided
• 1 1/2 tsp ground allspice
• 1/2 tsp ground cinnamon
• 1/2 tsp ground cumin
• 3/4 cup extra-virgin olive oil, divided
• 5 large yellow or red onions, about 2 1/2 lb, halved and sliced 1/4 inch thick
• 1/2 cup low-sodium chicken broth or water
• 6 individual taboon breads or 4 large sturdy Arabic flatbreads
• 1/3 cup pine nuts or slivered almonds
• 2 tbsp chopped flat-leaf parsley, optional
• Plain yogurt and chopped cucumber-tomato salad, for serving, optional

Method

1. 1.Heat the oven to 425°F with a rack in the upper third. Pat the chicken very dry. Mix 1 teaspoon salt, black pepper, 2 tablespoons sumac, allspice, cinnamon and cumin, then rub the chicken with the spice mixture and 2 tablespoons olive oil, including beneath loose skin where possible.
2. 2.Arrange the chicken skin-side up on a rimmed sheet pan with space between pieces. Roast 35 to 50 minutes, turning the pan halfway but not the pieces, until the skin is bronze, juices run clear and the thickest thigh reaches at least 165°F without the thermometer touching bone. Transfer the chicken to a plate and reserve every pan juice.
3. 3.While the chicken roasts, warm 1/2 cup olive oil in a wide heavy skillet over medium-low. Add the onions and 1 teaspoon salt, cover and cook 10 minutes to release their moisture. Uncover and cook 25 to 35 minutes, stirring often, until completely soft, glossy and only lightly golden.
4. 4.Stir 2 tablespoons sumac into the onions and cook 2 minutes. Add the broth and 3 tablespoons reserved chicken juices, scraping the skillet until the onions are loose and spoonable rather than dry. Taste a cooled spoonful: it should be tart, savory and rich, with no raw-onion bite.
5. 5.Reduce the oven to 375°F. Spread the pine nuts on a small pan and toast 4 to 7 minutes, shaking once, until pale gold. Transfer them immediately to a cool plate; their residual heat can burn them.
6. 6.Lay the breads on one or two large sheet pans, overlapping only slightly. Brush each with a little of the remaining olive oil, then divide the warm onions and their oil evenly over the surfaces, leaving a narrow rim. Spoon on enough reserved chicken juice to moisten the centers without creating puddles.
7. 7.Set the roasted chicken pieces over the onion-covered breads and sprinkle with the final 1 tablespoon sumac. Bake 8 to 12 minutes, until the bread's exposed edges are crisp, its covered center remains flexible and the chicken is hot through.
8. 8.If the chicken skin needs more color, broil the assembled pans 1 to 2 minutes from at least 6 inches away, watching continuously so the bread and sumac do not scorch. Checkpoint: the onions should glisten and the bread should bend when lifted rather than crack like a chip.
9. 9.Slide the breads and chicken onto a large platter, scatter with toasted nuts and optional parsley, and spoon over any remaining onion oil. Serve immediately, inviting diners to tear bread beneath each chicken piece; offer yogurt and salad alongside rather than on top.
10. 10.Remove leftover chicken and onions from the bread before refrigerating within 2 hours. Store them separately for up to 3 days. Reheat the chicken and onions covered to 165°F, then assemble on fresh or briefly warmed bread; fully soaked leftover bread will not regain its original texture.