Palestinian-style Ground Chicken w/ Sumac & Onions
2 tbsp sumac or to taste
1 tbsp salt
1 tbsp ground allspice
1 tsp ground cardamom
¼ tsp ground cumin
¼ freshly grated nutmeg
1 cup extra virgin olive oil plus more as needed
2 ½ pounds ground chicken
4 big onions, chopped
Several Arabic flatbread , for serving
Toasted slivered almonds, to garnish
Chopped cilantro, to garnish (optional)
Mix the sumac, ground allspice, cardamom, cumin, salt and nutmeg in a small bowl and set aside.
Heat ½ cup olive oil in a large pan over medium heat. Add half of the spice mixture and sauté for about 30 seconds.
Place the ground chicken in the pan and cook for about 6-7 minutes, stirring occasionally and set aside.
Preheat oven to 450F.
In a medium pan, heat 1/2 cup olive oil on medium heat. Add the remaining spice mixture and sauté for about 10 seconds.
Add the chopped onions and cook for about 2-3 minutes or until softened, stirring occasionally.
Combine the onion-spice mixture from the pan with the chicken mixture and stir to mix well.
Simmer the mixture for 3-4 minutes and remove from heat.
Prepare the flat breads by brushing them with olive oil. Top with chicken mixture equally divided among the flat breads. Sprinkle with more sumac if desired.
Bake the flat breads for about 5 minutes or longer for crisper breads.
Sprinkle the baked flat breads with toasted almonds and chopped cilantro.
Cut the flat breads into 4 pieces each if desired and serve.