Step 1

Marinate the chicken with the lemon juice, sumac, salt and pepper and leave aside for 30 minutes, while you get the other ingredients ready.

Step 2

Heat the 1 tbsp olive oil in a good sized frying pan and sauté the onions on medium heat until they are soft, about 3-4 minutes.Add the garlic, stir and cook for a minute.

Step 3

Add the chicken and stir to coat. Arrange the chicken pieces neatly flat in the pan and add the water.Bring to boil, then lower heat and simmer for about 45-60 minutes until the chicken is just done, depending on what portion you're using.

Step 4

While the chicken is cooking, let's get the onions going.Take a medium sized saucepan and heat the 3 Tbsp of olive oil on medium heat and sauté the rest of the onions.After about 1 minute, reduce the heat right down and let the onions cook away for about 20 minutes, stirring occasionally. They should be very soft, just golden.

Step 5

At the end of this cooking time, stir in the sumac, salt and cardamom, cook for a minute and set aside while waiting for the chicken to be done. This waiting period will allow the flavours to develop.

Step 6

At the end of the cooking time for the chicken, take the chicken pieces out onto a plate, reserving the gravy/stock.

Step 7

Place the chicken under a hot grill (broiler) and brown both sides, about 2 minutes each side.

Step 8

Tip the onion mix into the sauce left by the chicken and bring up to boil at high heat. Keep cooking until the sauce has reduced, while the chicken is grilling.

Step 9

Warm your flatbreads up either in the microwave for a few seconds, or just place them under the chicken in the grill (broiler).

Step 10

Top each bread with the onion mixture, place a chicken leg (or 2 thighs), scatter with pine nuts, parsley and a little Sumac.

Step 11

Serve hot, with extra bread on the side to soak up all the juices, and some yoghurt if you fancy.