Mix 1 tbsp of olive oil, lemon juice, 2 crushed garlic cloves, salt and pepper.
Marinate the chicken thighs with the mixture for at least 4h.
Roll the dough into 4 equal round parts, and drizzle with olive oil and bake in oven.
Roast the chicken thighs in oven on 200°C for 35 mins.
Cut the onion into julienne, fry in vegetable oil while stirring continuously.
Add the sumac and the olive oil once fully translucent and stop cooking .
Pour the onion sumac olive oil mix onto the baked dough, put in oven for 5 mins.
How to serve it:
Classic style: Take one dough with the mix, out over it one roasted thigh , drizzle with pomegranate syrup, some chopped parsley, pine nuts and fresh pomegranate seeds.
Finger food style: Use the same ingredients, but chop the cooked chicken and add to the mixture. Use it as a filling for little pieces of Markouk bread and roll into little finger size rolls. Drizzle with olive oil and bake for 10 minutes .
