Ingredients ½ 1× 2× 3×

• 1 whole chicken cut into quarters
• 1 kg red or white onions, coarsely diced
• 1 cup extra-virgin olive oil
• ½ cup good sumac
• 4 taboon breads or thick flatbreads
• 1 teaspoon ground cardamom and cinnamon
• Salt and black pepper to taste
• ½ cup pine nuts fried in olive oil

Instructions

1. Simmer the chicken with an onion, cardamom, cinnamon and bay leaf until 80 percent cooked and keep the broth
2. In a wide pot pour the olive oil, add the onions and salt over low heat and stir until soft without burning
3. Add two thirds of the sumac and the black pepper to the onions, stir for a minute, then take off the heat
4. Rub the boiled chicken with a spoon of the onion oil, a pinch of sumac and salt, and roast in the oven until golden and crisp
5. Dip the first taboon bread quickly in the hot chicken broth and lay it on the serving tray
6. Spread a rich layer of the olive-oil onions over the bread and scatter with pine nuts and sumac
7. Repeat with the remaining breads, stacking them into soft, well-soaked layers
8. Set the roasted chicken on top, garnish with pine nuts and sumac and bake for 5 minutes, then serve at once