Musakhan for dinner tonight - chicken, some spices, heavy on the sumac, plus red onion, placed over a (scant) bed of (wet) pita chips - in lieu of pita - and baked.
YES 
So easy, so delicious! Wetting the pita chips slightly worked well - they didn’t burn, softened enough with the juices under the chicken, and re-crisped around the edges.
This was what I really wanted to eat when I made that Milk Street version a few weeks ago.
Cooked only half, because it tastes better (to me) fresh, right out of the oven, with the mixed textures of pita .
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Plus the rest of yesterday’s asparagus with more romesco.
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