Name: Mussakhan (Palestinian Chicken Traybake)
Prep time: 3 h
Cook time: 35 min
Yield: 4
Ingredients: 1kg (2lb 3oz) chicken thighs and drumsticks, skin on; 3 tbsp extra virgin olive oil plus more to serve; ½ tsp ground cumin; ½ tsp ground allspice; ½ tsp ground cinnamon; 1½ tbsp sumac, plus more to dust; 1 lemon, juice only; 4 garlic cloves, crushed; Sea salt and freshly ground black pepper; 2 large red onions (about 500g (1lb 1½ oz)), finely sliced into half-moons; 2 tbsp pine nuts; 1 tbsp light olive oil; 200g cucumber; 500g strained Greek-style yogurt; ½ garlic clove, crushed; 1 teaspoon dried mint; 1 tablespoon mint leaves or dill, finely chopped, plus more to serve; 1 teaspoon lemon juice; 2 tablespoons extra virgin olive oil, plus more to serve; Naan (or Arabic taboon) bread to serve; Chopped parsley leaves; Salt and black pepper

1kg (2lb 3oz) chicken thighs and drumsticks, skin on

3 tbsp extra virgin olive oil plus more to serve

2 large red onions (about 500g (1lb 1½ oz)), finely sliced into half-moons

For the chicken

To make the chicken, slash the flesh of each piece of chicken diagonally a few times, around 2cm apart, and then place the meat in a large bowl or plastic food container.

Pour over the extra virgin olive oil, spices, lemon juice, garlic, 1½ tsp salt and ¼ tsp pepper and rub this into the meat. Add the red onions and toss everything together well. Cover and leave to marinate in the fridge for 1-3 hours.

When you are ready to cook the chicken, preheat the oven to 190°C/375°F/Gas 5.

Transfer the meat to a baking tray and roast for about 35 minutes, or until the chicken juices run clear when pierced at their thickest part. Once the chicken is cooked, cover in foil and leave to rest while you prepare the toppings.

Fry the pine nuts in the light olive oil for a minute or so until they turn golden brown, then tip on to kitchen paper to drain.

1 tablespoon mint leaves or dill, finely chopped, plus more to serve

2 tablespoons extra virgin olive oil, plus more to serve

For the yogurt with cucumber and mint dip

To make the yoghurt with cucumber and mint, slice the cucumber in half and use a teaspoon to scoop out its seeds.

Then grate it, place it in a colander over a plate to catch any water and sprinkle over ½ teaspoon of salt.

Leave for 20 minutes, then use your hands to squeeze out the excess water.

Place all the remaining ingredients in bowl and then stir in the cucumber, adding a touch more salt and black pepper to your taste.

Finish with a drizzle of olive oil, some fresh herbs for garnish and a slick of olive oil.

To serve

To serve, toast the naan or taboon bread and then place the chicken and red onion on top. Finish with a smattering of pine nuts, sumac and chopped parsley. Drizzle over any remaining roasting juices so they soak into the bread, then sprinkle over a little more extra virgin olive oil.

Food writer Yasmin Khan cooks up her three defining dishes: her father’s chana masala, mussakhan and a sumptuous Persian Love Cake.