A Palestinian staple of slow-cooked chicken smothered in sweet, silky onions and bright, lemony sumac, served on top of flatbread for sopping up all the flavors.
¼ cup plus 1 Tbsp. extra-virgin olive oilTaboon bread or Turkish or Indian flatbreads, warmed Preheat oven to 350°. Mix allspice, cardamom, cumin, and 2 Tbsp. sumac in a small bowl to combine.
Heat ¼ cup oil in a large ovenproof skillet over medium-high. Cook chicken, turning occasionally, until golden brown on both sides and some fat is released, 3–5 minutes per side. Transfer chicken to a large plate, leaving fat in skillet.
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