• 1 frying chicken, quartered
• 1½ tbsp ground Sumac
• tsp ground nutmeg
• 1/8 tsp ground cinnamon
• ¼ tsp black pepper
• juice of one lemon
• 1 pound red onions, peeled and thinly sliced
• 2 tbsp olive oil
• ½ cup rich chicken stock
• ½ pound Mountain Lavash or Syrian Saj bread, torn into small pieces
• ¼ cup pine nuts, toasted
• 3 pieces of bread
1. Rinse the chicken and pat dry. Trim off excess fat. Then boil the chicken for 20 minutes with salt, pepper, nutmeg, cinnamon, bay leaves and one onion.
2. Combine the sumac, spices, and salt. Set aside 2 teaspoons and mix the rest with the lemon juice. Rub into the chicken flesh.
3. Place the onions in a large skillet, toss with 1½ tablespoons of the olive oil, reserved spices, and a pinch of salt. Cover and cook gently 30 minutes.
4. Dip the bread in the chicken stock and place it on a large ovenproof dish. Spread the onions over the bread and place the chicken on top. Bake for 20 minutes, until tender and crispy brown.