Musakhan

Ingredients

• Taboon bread for musakhan (not toasted)
• 1 kg onions, cut into medium dice
• 1 3/4 cups olive oil
• 1 tbsp salt
• 5 tbsp sumac
• 1 tsp citric acid (lemon salt)
• A squeeze of lemon
• 1 chicken, preferably butterflied, marinated the day before in 2 tbsp vinegar, 1/4 cup olive oil, lemon juice, 1 tbsp sumac, five-spice mix (black pepper, cardamom, cinnamon, cloves, nutmeg) and 1 grated onion

Method

1. Cook the onions on low heat with a little oil, tightly covered, for at least an hour, stirring every 10 minutes; they will cook in their own juices.
2. Once cooked, add the salt, half the oil, the sumac, lemon and citric acid. Drain the onions in a colander and add the remaining oil to the liquid that comes out.
3. Dip each bread in the onion liquid, top with the onions, brown lightly from below and then from above, and finish with a sprinkle of sumac.
4. Chicken: roast at 200°C covered with foil for 1 to 1 1/2 hours, then remove the foil, brush with the oil, citric acid and sumac mixture and brown.