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 20 minutes.
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 from the casserole.
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 in olive oil.
Sprinkle with the roasted pine, and serve with yoghurt.