• 1 whole large chicken, skin on and cut into 4-6 pieces
  • 5 cardamom pods
  • 2 tbsp sea salt
  • 550ml olive oil
  • 12 onions, chopped
  • 1 tsp ground cumin
  • ½ tsp black pepper
  • ½ tsp ground cinnamon
  • 150g sumac
  • 8 flatbreads
  • 75g toasted pine nuts
  • 75g toasted almonds
  • 14g fresh flat-leaf parsley, chopped, to serve


  1. 1

    Put the chicken in a saucepan of water with the cardamom and 1 tbsp of the salt and boil for 1 hour.

  2. 2

    Heat the oil in a frying pan and sauté the onions, remaining salt, cumin, black pepper and cinnamon for about 45 minutes over a low heat until completely soft but not browned.

  3. 3

    Preheat the oven to 240°C/gas mark 9. Once the chicken has boiled, remove it from the water.

  4. 4

    Place 1 tbsp of the cooked onions on to each piece of chicken and sprinkle some sumac over the top of each one. Place the chicken pieces on a baking tray and bake for 5 minutes until slightly browned on top.

  5. 5

    Slather each flatbread with onions, then scatter generously with sumac, adding bits of chicken and some toasted nuts and parsley to each one. Repeat for all the remaining breads and pieces of chicken and serve.

Palestine On A Plate by Joudie Kalla (£25, Jacqui Small)

Nutritional Details

Each serving provides
  • Energy 5514kj 1317kcal 66%
  • Fat 107.1g 153%
  • Saturates 17.6g 88%
  • Sugars 17.4g 19%
  • Salt 2.9g 48%

% of the Reference Intakes

Typical values per 100g: Energy 1298kj/310kcal

Each serving provides

39.3g carbohydrate 17.2g fibre 40.1g protein

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