Musakhan (Palestinian Sumac Chicken on Taboon Bread)

Thinly slice the onions.

Heat half the olive oil in a large frying pan and cook the onions over low heat, stirring occasionally, until deeply softened and golden.

Stir the sumac, allspice, cinnamon, salt and pepper into the onions and cook briefly until fragrant.

Push the onions to one side of the pan, add the remaining olive oil, and brown the chicken thighs skin-side down until golden.

Turn the chicken, spoon the onions back over the top, cover, and cook over low heat until the chicken is cooked through and a meat thermometer inserted into the thickest piece reads at least 74°C.

Toast the pine nuts in a dry frying pan over low heat, shaking often, until golden.

Brush the taboon breads with olive oil and warm them on a baking tray in a hot oven until crisp at the edges.

Place each warm taboon bread on a plate, top with a chicken thigh and a generous spoonful of the sumac onions, and scatter with the toasted pine nuts.