• Make the salsa. Place the tomatoes, garlic, onion, tomato paste, Turkish red pepper paste, harissa, paprika, cumin, lemon zest, lemon juice, pepper, & salt into a food processor. Blend until you have a smooth paste.
• Separate the salsa. Remove half of the salsa, then place it into an airtight container and store in the fridge until your ready to cook the chicken. I'll explain more about the reason for this later in the recipe.
• Finish the Marinade. Place the other half of the salsa into a large bowl. Add the yogurt, parsley, & honey⏤Stir to combine everything. Add the drumsticks into the marinade⏤toss to coat. Add the bay leaves and cover the bowl. Allow the chicken to marinate in the fridge overnight.
• Heat the BBQ. Prepare your grill for indirect cooking, creating a zone of direct high heat & a second zone of indirect heat. If using a gas grill, begin preheating at least 15 minutes before grilling. If using charcoal, light the charcoal at least 30 minutes before grilling
• Grill the chicken. Place the chicken on the indirect side of the grill, as close to the fire as possible without being over the direct heat. Cook the chicken, rotating the pieces 180 degrees every 15 minutes, until an instant-read thermometer inserted in the thickest part of the chicken (without hitting the bone) registers a temperature of 165ºF. Depending on the size of your chicken & the temperature of your grill, this could take as little as 35 minutes or up to 45 minutes.
• Remove the chicken from the grill and allow it to rest for 5-10 minutes before serving. This allow for the juice to distribute through the chicken.
• Grill the bread. Add a tablespoon of the leftover salsa on each flatbread, spread it over the top, sprinkle with nigella seeds, place the bread on the grill, and heat up for a few minutes⏤soft and warm, remove from the heat.
• Assemble the Meal. Prepare the sumac onion as directed. Layer the chicken on the flatbread, then top with the sumac onions and add garlic mayo if using.

Oven Method

• Preheat oven to 425ºF. Prepare a baking sheet with parchment paper.
• Place the chicken into the oven and bake for 35-45 minutes or until the internal temperature reaches 165ºF. Rotate halfway through the cooking time to ensure all sides of the chicken are browned. Once the chicken is finished, assemble the meal as directed.
• Once the chicken is finished, remove from the heat, rest, and heat your bread for 3-5 minutes or until warm.
• Faux smoky flavour. If you wish to achieve the classic smoky flavour of the BBQ without the BBQ. Place the cooked chicken into a pot with a tight-fitting lid. Heat a small piece of charcoal until hot and ashy. Place the hot charcoal into a small heat-proof bowl, then add a little oil to the charcoal. Lots of smoke will start once you add the oil, so place the lid on the pot quickly and let rest until all of the smoke has disappeared.⏤It takes about 5 minutes.