INGREDIENTS

• 1 frying chicken, quartered
• 1 ^1/2 tablespoons ground sumac
• 1/8 teaspoon ground nutmeg
• 1/8 teaspoon ground cinnamon
• 1/4 teaspoon freshly ground black pepper
• Sea salt
• Juice of 1 lemon
• 1 pound red onions, peeled and thinly sliced
• 2 tablespoons olive oil
• 1/2 cup rich chicken stock
• 1/2 pound mountain lavash or Syrian saj bread, torn into small pieces
• 1/4 cup pine nuts, toasted

Method:

• Rinse the chicken and pat dry. Trim off excess fat.
• Combine the sumac, nutmeg, cinnamon, black pepper, and salt. Set aside 2 teaspoons and mix the rest with the lemon juice. Rub into the chicken flesh and marinate in refrigerator up to 1 day.
• Place the onions in a large skillet. Add 1 ^1/2 tablespoons of the olive oil, 1/4 cup chicken stock, remaining spice mixture, and a pinch of salt. Cover and cook on medium-low heat 30 minutes. (Up to this point, the dish can be prepared 1 day in advance.)
• Bring the chicken to room temperature and preheat the oven to 400°F.
• Place the chicken, skin-side down, on a nonstick baking sheet. Spread onions over the chicken. Cover with foil and bake 20 minutes.
• Lightly brush a large ovenproof serving dish with 1/2 tablespoon oil. Scatter the torn bread in 1 or 2 layers on the bottom. Sprinkle with the remaining 1/4 cup chicken stock and carefully flip the chicken and onion quarters onto the bread so that the skin side is up.
• Return to oven and bake 20 minutes, until tender and crispy brown. Serve immediately with a sprinkling of the pine nuts.

Yields: 4 servings