Ingredients:
1 lb boneless, skinless chicken thighs
1 tsp ground sumac
Salt and pepper, to taste
1/4 cup olive oil
4 onions, thinly sliced
1/4 cup pine nuts
4 large taboon or pita breads
1/4 cup chopped parsley (optional)
Instructions
In a bowl, mix together chicken, sumac, salt, and pepper.
In a large skillet over medium-high heat, add olive oil and chicken. Cook for about 5-6 minutes per side, or until browned and cooked through.
Remove chicken from skillet and set aside.
In the same skillet, add onions and cook for about 10-15 minutes, or until softened and caramelized.
In a separate pan, toast pine nuts over medium heat for about 2-3 minutes or until golden brown.
Preheat the oven to 350F (175C).
Place taboon or pita breads on a baking sheet and top with caramelized onions, chicken, and pine nuts.
Bake for about 10-15 minutes or until the bread is crispy and the toppings are heated through.
Remove from the oven and garnish with chopped parsley, if desired. Serve and enjoy!
