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4 chicken thighs bone-in, skin on
1 tbsp baharat
120 ml extra virgin olive oil
6 brown onions
4 large round flatbreads
60 g almonds shelled
1⁄2 bunch parsley
2 tbsp pine nuts toasted
2 tbsp sumac
  1. Preheat the oven to 200°C. Rub the chicken thighs with the baharat, drizzle over 2 tbsp of the olive oil and season with salt. Roast the thighs for 40 minutes in the oven then leave to cool slightly.
  2. Line a grill tray with foil and place a wire rack over the top. Take the skin off the cooked thighs and lay the skin out onto the wire rack. Place back in the oven for 20 minutes until it’s completely crispy. Shred the meat off of the thighs and set aside in a mixing bowl.
  3. Peel and finely dice the onions. Place a large saucepan over a medium heat and pour in the remaining oil. Add the diced onions and cook for 30-40 minutes, stirring regularly, until they are golden brown and sticky. Drain using a sieve.
  4. Warm the flatbreads over a griddle pan or in the oven. Roughly chop the almonds and finely chop the parsley. Scatter them over the flatbreads with the onions, chicken and pine nuts. Crumble over the skin and finish with a generous scattering of sumac.
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