Palestinian Chicken Wraps

• 1 pound chicken thighs deboned
• 1 1/2 pounds yellow onions or red, sliced in rings
• 2 tablespoons sumac powder
• 1 teaspoon salt sugar, white pepper, cinnamon, allspice
• 1/4 cup toasted pine nuts
• 12 leaves Turkish pastry, or 6 pita bread, split open or 12 flou
• olive oil as needed
• 1 cup chicken broth

1. Cut the chicken in even-sized small pieces
2. Fry the onion rings in olive oil till caramelized
3. Remove the onions and set aside
4. Add olive oil and fry chicken pieces with spices for ten minutes
5. Add 1/2 cup of chicken broth and cook 3 minutes longer
6. Brush the pastry leaves or flour tortilla or pita all over with melted butter or olive oil on one side
7. Flip to the other side and place 1/4 cup of chicken and onion and some pine nuts on the bottom edge and roll up like a cigar
8. Place in a 350F oven and bake until crispy and golden
9. Halfway through, ladle a bit of chicken broth on the cigars to keep the chicken moistened
10. Serve when done with a yogurt and cucumber salad if you wish

chicken, yellow onions, sumac powder, salt sugar, nuts, turkish pastry, olive oil, chicken broth

Taken from www.yummly.com/recipe/Palestinian-Chicken-Wraps-1668813 (may not work)