👨‍🍳 作り方

1. 1

   In a bowl, toss the chicken pieces with 2 tablespoons of olive oil, 2 tablespoons of sumac, allspice, cinnamon, salt, and pepper. Let marinate for at least 15 minutes.

   ⏱️ 15 minutes
2. 2

   In a large skillet, heat 4 tablespoons of olive oil over medium heat. Add the sliced onions and cook slowly, stirring occasionally, until deeply caramelized and very soft, about 20-25 minutes. Add the remaining 1 tablespoon of sumac and stir to combine. Remove from heat.

   ⏱️ 25 minutes

   💡 プロのコツ: Low and slow cooking is key for sweet, caramelized onions.
3. 3

   Add the marinated chicken to the skillet with the onions. Cook over medium-high heat, stirring occasionally, until the chicken is cooked through and lightly browned, about 8-10 minutes.

   ⏱️ 10 minutes
4. 4

   While the chicken cooks, lightly toast the taboon bread on both sides in a dry skillet or under a broiler until slightly crisp. Brush lightly with olive oil.

   ⏱️ 5 minutes
5. 5

   To assemble the rolls, spread a layer of the chicken and onion mixture onto each piece of taboon bread. Sprinkle with toasted pine nuts.

   💡 プロのコツ: Don't overfill the bread to make rolling easier.
6. 6

   Roll up the taboon bread tightly, like a wrap or burrito. Cut each roll in half or into thirds for serving.

   💡 プロのコツ: If the bread is too stiff, warm it slightly to make it more pliable.
7. 7

   Arrange the rolls on a serving platter. Garnish with chopped fresh parsley and an extra sprinkle of sumac if desired. Serve warm.

   💡 プロのコツ: Serve with a side of yogurt or a simple salad.