The Delicious Crescent

Sumac Onion Chicken
1 Preheat the oven to 375°F. Combine salt, baharat, black pepper, and sumac and use half the mix to season the chicken. Make sure to rub the seasoning in well, including under the skin.
2 Heat olive oil in a cast iron casserole dish or large skillet over medium-high heat. Add chicken legs, placing them skin side down and turn up the heat to high. Sear the chicken quickly for [timer minutes=3]3 to 4 minutes[/timer] until golden brown, then flip and repeat on the other side. Avoid cooking at low heat to prevent under-searing and cooking the inside prematurely. Transfer the seared chicken to a plate.
3 Lower the heat to low-medium and add chopped onions to the same skillet. Cook until softened, translucent, but not burnt, stirring occasionally for about [timer minutes=20]20 to 25 minutes[/timer]. If needed, add a tablespoon of water at a time to prevent burning.
4 Add the remaining spice mix and grated garlic to the skillet and saute until aromatic, about [timer minutes=1]1 minute[/timer]. Adjust the seasoning to your taste. Pour in ½ cup of water and raise the heat until it begins to bubbles. Arrange the seared chicken legs in the skillet, skin side up.
5 The next steps can be done either on the stove or in the oven.
On Stove Top
7 Reduce the heat to low-medium, cover, and cook until the chicken is well done, fork-tender, but still retains its shape, about [timer minutes=40]40 minutes[/timer]. Check in between and add more water if needed, couple tablespoons at a time. 
8 When the chicken is cooked, remove the lid and place the dish in the top rack of the oven. Broil for [timer minutes=3]3 to 5 minutes[/timer] on high until the chicken is golden brown on top.
In Oven (alternate method)
10 If you prefer, you can transfer the dish to the oven and bake it uncovered for around [timer minutes=45]45 minutes[/timer] until the chicken is tender inside and golden brown on top. Check occasionally and add more water if needed, couple tablespoons at a time.
11 After [timer minutes=30]30 minutes[/timer], check if the chicken is browning too quickly on top, in which case you can cover it with foil to prevent further browning.
12 Once cooked, remove the skillet from the oven and allow it to cool for [timer minutes=5]5 to 10 minutes[/timer] before serving.
Assemble Musakhan (3 ways)
14 Drain the cooked onions using a colander.
15 Arrange pita breads on a baking sheet and brush with olive oil.
16 Then spread a thick layer of sumac onions and top with a chicken leg and thigh on each bread. Broil in the oven for [timer minutes=3]3 to 4 minutes[/timer] until the edges are golden brown. Finish off by garnishing with toasted nuts, sumac, parsley, a drizzle of olive oil, and lemon wedges.
17 Alternatively, using a fork debone the chicken and shred the meat. Arrange the shredded chicken on top of the sumac onion layer.
18 For rolls or wraps, use thin pita bread or lavash, spread a layer of sumac onions, and top it with shredded chicken. Roll it up, place it on a baking sheet, brush with olive oil, and bake for [timer minutes=10]10 minutes[/timer].