Sumac Chicken and Onion Flatbreads

Instructions

1. 1

   Heat the oven to 425°F. Toss the chicken with 2 tbsp oil, 1 tbsp sumac, the allspice, salt, and pepper and roast on a sheet pan 20 minutes until 175°F. Slice.

2. 2

   Meanwhile slowly cook the thinly sliced onions in 3 tbsp oil over medium-low heat, 15 minutes, until soft and sweet. Stir in the remaining sumac and the pine nuts.

3. 3

   Spread the onion mixture over the flatbreads, top with the sliced chicken, and bake 6-8 minutes until crisp at the edges.

4. 4

   Squeeze lemon over, scatter with parsley, and serve with yogurt for dipping.