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Heat olive oil in a wide pan over medium-low heat. Add thinly sliced onions and honey stirring constantly. Then lower heat, and stir occasionally until deeply golden brown and jammy, around 25-30 mins
Once finished, remove from pan and set aside. In the same pan add ptitim and garlic to the pan and toast for 2 and a bit minutes, stirring constantly until grains smelly nutty and there’s a little colour
Add paprika and cumin to the pan and stir for 2 mins. After add tomato paste and stir for another minute, lightly darken in colour
Pour boiling chicken stock or vegetable stock, season with salt and pepper, and stir everything together. Cover and reduce to the lowest heat, cook until the liquid is absorbed and the ptitim is tender. Once absorbed, turn off the heat and let it sit (with lid on)
Butterfly the chicken breasts in half and gently flatten them with a rolling pin until it’s level
Pane the chicken (flour, then egg, then breadcrumbs w/ sesame seeds) and heat up oil in deep pan
Once oil is shimmering, add coated chicken breast into the oil, shaking occasionally (to prevent burning) and cook for around 5-7 mins each side, checking throughout
Once cooked, lay on a wire rack or paper towel and season immediately with salt
Once ptitim is cooked, add cooked onions and fluff with a fork, it should be tender with a very slightly bite
ENJOY