Recipes

For spice mixture:

• 2 Tbsp ground Cured Sumac

• 2 tsp ground Sweet Allspice
• 1 tsp ground Royal Cinnamon

• 1 Tbsp ground Red River Coriander

• 2 tsp Wind-Blown Sea Salt

• 1 tsp ground Robusta Black Peppercorns

• ½ tsp ground Cloud Forest Cardamom
• ¼ tsp ground Grenada Gold Nutmeg
• 1 lemon, juiced
• 2 garlic cloves, grated or minced
• 2 Tbsp olive oil (to carry the spices and protect the chicken)
• ½ tsp Silk Chili Flakes

For the chicken:

• 6 chicken bone-in, skin-on thighs (you can mix in legs, too)

•  ¾ cup extra virgin olive oil
• 2 tsp salt
• 1 tsp Cured Sumac
• 1½ tsp of spice mixture above

For the onions:

• Extra virgin olive oil
• 6 yellow onions, chopped
• 2 tsp salt
•  ½ - ¾ cup ground Cured Sumac, more for later
• 1 Tbsp Wild Mountain Cumin
• 2 tsp of spice mixture above

For the pine nuts:

• ⅓ – ½ cup toasted pine nuts

• 6 flatbreads, such as pita bread or naan