Roast Chicken with Onion and Sumac Flatbread (Serves 3-4)

Ingredients:

1 1/2 cups flour, plus more

1 tsp salt, plus more to taste

3/4 cup water, heated to 46°C

1 1/2 tsp sugar

1 sachet active dry yeast

1.8kg chicken, quartered Freshly ground black pepper, to taste 3/4 cup olive oil, plus more for greasing 1/2 cup ground sumac

1/2 tsp ground allspice

1/2 tsp ground cinnamon

2 large yellow onions, minced

1/2 cup chicken stock

2 tbsp unsalted butter

1 cup slivered almonds

Method:

Whisk flour and salt in a bowl.

Combine water, sugar and yeast in the bowl of a stand mixer fitted with a hook; let sit until foamy, about 10 minutes.

With the motor running, slowly add flour mixture. Mix until dough forms, which takes about 3-4 minutes.

Cover with plastic wrap and set in a warm place until doubled in size; this takes about 1 hour. Divide dough into 2 balls. Transfer to a lightly greased baking sheet, cover with a damp towel and set aside for 45 minutes.

Toss chicken with 1/3 cup oil, 3 tbsp sumac, half the quantity of each of the allspice and cinnamon, 1/3 of the onions, plus salt and pepper in a bowl; set aside for 20 minutes.

Heat oven to 220°C.

Heat a 30cm heatproof pan over medium-high heat.

Season chicken with salt and pepper.

Cook, flipping once, until browned; this takes 6-8 minutes.

Arrange skin side up, and add stock. Bake until chicken is cooked; this takes 25-30 minutes. Transfer chicken to a plate; keep warm.

Transfer pan drippings to a bowl; set aside.

Add remaining oil to skillet; place over medium heat.

Add remaining onions; cook until golden, 25-30 minutes.

Stir in the remaining sumac, allspice and cinnamon, plus salt and pepper; transfer to a bowl. Wipe skillet clean and melt butter over medium-high heat. Add almonds and cook until golden; this takes 35 minutes.

Increase oven to 250°C.

Working with one ball dough at a time, roll into a 25cm disk about 1/2 cm thick. Transfer to a parchment paper-lined baking sheet. Brush dough with reserved pan drippings and spread half the onion mixture over dough, leaving a 1cm border. Bake until bread is puffed and golden brown; this takes about 8-10 minutes.

To serve, cut bread into wedges and place on four plates.

Arrange chicken over flatbread, sprinkle with almonds and drizzle with any remaining pan juices.