Musakhan (Chicken With Onions, Olive Oil, Pine Seeds and Seasonings)

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

Directions

1. 1Rinse the chicken and pat dry. Trim off excess fat.
2. 2Combine the sumac, spices, and salt. Set aside 2 teaspoons and mix the rest with the lemon juice. Rub into the chicken flesh and marinate up to 1 day.
3. 3Place the onions in a large skillet, toss with 1-1/2 tablespoons of the olive oil, half the chicken stock, reserved spices, and a pinch of salt. Cover and cook gently 30 minutes. (Up to this point, the dish can be prepared 1 day in advance.)
4. 4Bring the chicken to room temperature and preheat the oven to 400° F.
5. 5Place the chicken, skin side down, on a nonstick baking sheet. Divide the onions into 4 parts and spread them over the chicken; cover with foil and bake 20 minutes.
6. 6Lightly brush a large ovenproof serving dish with the remaining oil. Scatter the torn bread in one or two layers on the bottom; sprinkle with the remaining chicken stock and carefully flip the chicken-and-onion quarters onto the bread so that the skin side is up. Return to the oven and bake 20 minutes, until tender and crispy brown. Serve at once with a sprinkling of the pine nuts.