1 whole chicken
Salt and freshly ground black pepper to taste
1/2 cup extra virgin olive oil
3 1/2 pounds onions, peeled and sliced thin
1/4 cup Sumak
2 large pita breads
Pine nuts to decorate
Cut the chicken into up into two breasts, two thighs,
two legs, and two wings.
Salt and pepper the chicken.
In a large, deep casserole, heat 1/ 4 cup of the olive oil, then
lightly brown the chicken on all sides over a medium heat, about
Remove and set aside.
Add the remaining 1/ 4 cup olive oil to the casserole and cook the
onions until translucent, about 35 minutes, stirring occasionally.
Add the sumac and cook for 2 minutes to mix.
Preheat the oven to 350F.
Cover a 9 x 12-inch baking dish with the Arabic bread.
Spoon half the onions over each, then arrange the chicken on top
of the onions and cover with the remaining onions and the juices
Bake until the chicken is golden crisp and almost falling off the
bone, about 1 1/ 2 hours. Roast the pine nuts in a pan until Golden
Sprinkle with the roasted pine, and serve with yoghurt.