Palestinian Chicken

Serves 6

6 tbsp olive oil

3 large onions, halved and thickly sliced

3 to 4 tsp sumac, or more to taste

2 tsp ground cinnamon

1 tsp ground allspice

salt and black pepper

1 tsp ground cardamom

8 boneless skinless chicken thighs

6 large flour tortillas

3 ½ oz pine nuts or sliced almonds, lightly toasted

Warm 2 tbsp of the oil in a large skillet or sauté pan over low heat. Sauté the onions

with the lid on, stirring often and adding 1 tsp of the sumac, 1 tsp of the cinnamon,

and ½ tsp of the allspice. Season with salt and pepper and cook for 45 minutes. The

onions should be gently caramelized by then. If they are not, remove the lid and turn

up the heat to medium for a minute or so.

In another large skillet or sauté pan, warm the remaining 4 tbsp olive oil and stir in the remaining 2 to 3 tsp sumac, 1 tsp cinnamon, ½ tsp allspice, and the cardamom. Open the chicken thighs and put them in the pan, turning them in the spiced oil to coat all over. Add some salt and pepper, then cook over low heat, with the lid on, turning the chicken pieces over at least once, for 15 to 20 minutes, until tender and cooked through.

Cut the chicken into bite-size pieces and mix with the onions.

Heat the tortillas as instructed on the package. Put a tortilla on each plate. Spread

some of the chicken-onion filling on one half and sprinkle with the pine nuts or sliced

almonds. Let everyone roll or simply fold their own wraps.