You’ll Need
For the Chicken
650g boneless chicken thigh fillets
1 tbsp olive oil
2 tsp ground sumac
1 tsp ground allspice
½ tsp ground cumin
½ tsp sea salt
½ tsp black pepper
For the Onions
3 large onions, thinly sliced
1 tbsp olive oil
1 tbsp ground sumac
½ tsp sea salt
To Assemble
4 large flatbreads
40g pine nuts, toasted
Chopped parsley
Lemon wedges
Optional but Dangerous
Garlic yoghurt
Pickled chillies
Extra sumac
Method
Preheat your air fryer to 195°C.
Toss the chicken with olive oil, sumac, allspice, cumin, salt and black pepper.
Air fry for 12-14 minutes, turning halfway, until browned and cooked through.
Check the chicken reaches 75°C, rest for 3 minutes and slice thickly.
Meanwhile, toss the onions with olive oil, sumac and salt in a heatproof dish.
Air fry at 180°C for 14 minutes, stirring every 4 minutes, until soft and lightly caramelised.
Lay the flatbreads flat and spread the sumac onions over them.
Top with the sliced chicken and spoon over any resting juices.
Air fry each loaded flatbread at 180°C for 2-3 minutes until warmed and lightly crisp underneath.
Finish with pine nuts, parsley and lemon wedges.