Musakhan fatteh (fried pita layered with sumac-onion chicken, tahini yogurt sauce and green chilli daqqa)

Cut the pitta breads into strips with scissors, stack and cut into squares.

Heat about 2 cups of vegetable oil in a frying pan over high heat; test with a piece of bread. Fry the bread in batches, stirring often, 30 seconds to 2 minutes until golden; drain on a paper towel lined plate.

Season the pita chips with salt and black pepper and toss.

In the same hot oil fry the blanched almonds about 30 seconds, stirring, until golden; drain on paper towels and salt.

Mix the masakhan spice mix: salt, sumac, black pepper, cinnamon and cardamom; add minced garlic and olive oil to make a wet rub.

Slice the chicken breasts in half horizontally to an even thickness and coat evenly with the wet rub.

Heat a tablespoon of olive oil in a high-walled pan on high heat until rippling; cook the chicken about 90 seconds on the first side, flip, add a few tablespoons of water, cover and turn to medium for about three more minutes. Check with a thermometer, then rest the chicken covered. Repeat with the second batch.

Slice the onions into strips about 3mm wide and scrunch to separate the layers.

In the same pan on medium heat add a large amount of good olive oil, then the onions and a little salt; cover and cook slowly about 7 minutes until slightly softer.

Add a pinch of black pepper and a very large amount of sumac. Once the onions have cooked off their liquid, add some chicken stock or water, cover and cook over medium heat.

Tear the chicken into bite-sized chunks rather than shredding it.

After 10 to 15 more minutes, when the onions are very soft and deep purple, mix in the chicken; taste and add lemon juice if it needs more sourness.

Daqqa: remove the tops, cores and seeds of the green chillies and chop roughly; blend briefly with garlic cloves, lemon juice and olive oil to a slightly chunky texture. Keeps 4 to 5 days in the fridge.

Tahini sauce: whisk yogurt, tahini paste and freshly squeezed lemon juice in a mixing bowl until thick; thin with water to a spoonable texture; season with a little vinegar, minced garlic, salt and cayenne pepper and whisk again.

Assemble on a platter: a layer of fried bread, a generous helping of masakhan, a good amount of tahini yogurt sauce and a few sprinkles of chilli sauce. Garnish with chopped parsley, the fried almonds and pomegranate seeds.