Palestinian Musakhan Arayes in Pita Bread

Heat a suitable amount of olive oil in a skillet over medium heat, then sauté the chicken breast and olives in an even, uncrowded layer until the chicken begins to brown on the bottom.

Continue cooking the chicken over medium heat, turning occasionally, until cooked through and browned around the edges.

Add the red onion and the remaining olive oil to the mixture, then sauté over medium heat until the onion softens and its edges become tender while the pieces still hold their shape.

Add the sumac and salt to the filling and stir over medium heat until the sumac is evenly distributed and the flavors are well combined.

Open the pita bread and spread the filling evenly inside, leaving the edges clear so the sandwiches can be closed without the filling spilling out.

Brush the outside of the sandwiches evenly with a mixture of olive oil and water, taking care not to soak the bread so it holds together while toasting.

Toast the sandwiches on a griddle or in a skillet over medium heat, turning them until the pita is golden and crisp on both sides.

Arrange the musakhan sandwiches on a serving platter, garnish with almonds and parsley, and serve hot and crisp.