Cooking Times

135 min
Prep Time
80 min
Cook Time
215 min
Total Time

Ingredients (12 items)

2.00 Whole chickens
4 lbs each, quartered
6.00 large Onions
sliced
0.50 cup Sumac
2.00 tbsp Allspice
1.00 cup Olive oil
extra virgin
1.00 cup Pine nuts
4.00 loaves Taboon bread
or large pita
0.50 cup Lemon juice
6.00 cloves Garlic
minced
1.00 tsp Cardamom
2.00 tsp Salt
1.00 tsp Black pepper

Instructions (8 steps)

1
Marinate chicken in half olive oil, lemon, garlic, allspice, cardamom for 2 hours.
120 minutes
2
Roast chicken at 400°F for 45 minutes until golden and cooked.
45 minutes
3
Caramelize onions in remaining olive oil until very soft, 30 minutes.
30 minutes
4
Add sumac to onions, cook 5 more minutes. Season with salt.
5 minutes
5
Toast pine nuts in dry pan until golden.
5 minutes
6
Warm taboon bread, brush with olive oil.
7
Spread sumac onions on bread. Place chicken pieces on top.
8
Garnish with pine nuts and extra sumac. Serve family style, eat with hands.