Yasmin Khan showcased her Palestinian Mussakhan Chicken on Sunday Brunch.

The ingredients are: 1kg chicken thighs and drumsticks, skin on, 3 tablespoons extra virgin olive oil, plus more to serve, ½ teaspoon ground cumin, ½ teaspoon ground allspice, ¼ teaspoon ground cinnamon, 1½ tablespoons sumac, plus more to dust, juice of 1 lemon, 4 garlic cloves, crushed, sea salt and freshly ground black pepper, 2 large red onions (about 500g), finely sliced into half-moons, 2 tablespoons pine nuts, 1 tablespoon light olive oil and naan or Arabic taboon bread, to serve.

See the recipe in Yasmin’s book titled: Zaitoun: Recipes and Stories from the Palestinian Kitchen available from Amazon now.