Roast chicken is one of life's great pleasures, and in Palestine it's often made fragrant with cumin, sumac, cinnamon and allspice, slapped onto flatbreads and accompanied with fried onions and pine nuts. Simple yet incredibly satisfying.
This recipe is from Falastin: A Cookbook by Sami Tamimi and Tara Wigley (Ebury Press, £27). Photography by Jenny Zarins.
Chicken musakhan