Recipe Index

Ingredients

• TABOON BREAD:
• 2 teaspoons instant yeast
• 1 teaspoon white sugar
• 3 cups all-purpose flour
• 1 cup warm water
• 1/4 cup olive oil
• 1 1/2 teaspoon salt
• SPICED ONIONS:
• 4 yellow or red onions, chopped small
• ¾ cup extra virgin olive oil
• 2 tablespoons sumac
• 1 teaspoon cumin
• 1 teaspoon salt
• ½ teaspoon black pepper
• 1 teaspoon 7 spice
• 1 tablespoon pomegranate molasses
• CHICKEN:
• 6 pieces bone-in skin-on chicken legs
• ¼ cup extra virgin olive oil
• 2 teaspoons salt
• 1 tablespoon sumac
• 1 tablespoon minced garlic
• 1/8 teaspoon cinnamon
• 1 teaspoon black pepper
• 1 tablespoon 7 spice
• 1/8 teaspoon cardamom
• juice of half a lemon
• OTHER:
• chopped parsley, according to taste
• toasted pine nuts, according to taste
• more pomegranate molasses, according to taste

Method

1. Whisk the yeast with the warm water in a large bowl — the source bread method also mentions milk, but no milk is listed for the bread, so work with the listed water only. Add the flour, olive oil and salt, mix with a hook until the dough comes together, then knead about 1 minute.
2. Put the dough in an oiled bowl, cover it and leave it in a warm place for 1 to 1 1/2 hours until doubled, then roll or shape the bread and cook it as a flatbread base for assembly.
3. Cook the onions in the olive oil in a pot over medium heat for about 10 minutes, stirring now and then, then season them with the sumac, cumin, salt, black pepper and 7 spice.
4. Keep cooking the onions 40 to 45 minutes more until completely caramelised and soft, then stir in a drizzle of pomegranate molasses and set them aside.
5. Heat the oven to 450°F. Stir the olive oil, salt, sumac, garlic, cinnamon, black pepper, 7 spice, cardamom and lemon juice together and coat the chicken legs all over and under the skin on a baking tray.
6. Bake the chicken 45 to 55 minutes until golden, crisp-skinned and cooked through, basting it with the tray juices as it cooks and covering it with foil if it browns too fast.
7. Brush the bread generously with the chicken juices, spread the caramelised onions over it and set a piece of chicken on top.
8. Scatter sumac over the assembly and finish it with pomegranate molasses, toasted pine nuts and chopped parsley.

Prep: 1 h · Cook: 2 h · Total: 3 h

Nutrition (per serving, where published)

Estimated from USDA FoodData Central ingredient data