Andrea Boueiz's chicken msakhan

For 40 rolls

For the chicken:

1. Preheat the oven to 220°C on the fan setting.
2. Place the chicken on a baking sheet lined with parchment paper. Season the chicken with salt, black pepper, and a drizzle of olive oil.
3. Roast for 40 minutes until the skin is golden. Once cooked, let cool.
4. Once cooled, shred the chicken, removing the skin and bones. Make sure to use all parts of the chicken (thigh, breast, and wings).

For the mixture:

1. Peel and thinly slice the onions.
2. In a saucepan, heat 100 g of olive oil, and add the onions. Raise the heat to high and cook the onions until they become translucent and lightly colored.
3. Once cooked, place them over the shredded chicken. Add the sumac, pine nuts, ground ginger, chili flakes, salt, and the rest of the olive oil (save a little to brush the rolls).
4. Mix everything well, adjust the seasoning as needed.

For the bread:

1. Stack the 5 markuk breads one on top of the other, roll them, and cut them in half.
2. Unroll, stack them again, and repeat this three times until you get triangles.
3. Trim the edges and reserve them to make homemade chips. Keep the bread covered before rolling to prevent the triangles from drying out.

For the rolls:

1. Preheat your oven to 220°C on the fan setting.
2. Place a few pieces of bread (smooth side out) on your work surface, put a little filling on each piece, fold over the edges, then roll them up.
3. Brush a baking sheet with some of the remaining olive oil, arrange the rolls on it, and brush the rolls with more olive oil.
4. Bake for 10 to 15 minutes until nicely golden and crispy.
5. Serve with goat yogurt and a pinch of sumac.