Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

3 lb Chicken; split 1 T Olive oil
1 T Ground sumac * 1/2 lb Arab bread; torn bite size
1/2 ts Ground nutmeg 3 T Chicken broth
1/4 ts Fresh ground black pepper 1/4 c Pine nuts; browned in butter
Salt; to taste 2 ts Olive oil
1 lb Red onions; thin sliced

* Sumac can be bought at a reliable Middle Eastern Shop.

Rinse chicken and pat dry. Trim off excess fat. Combine sumac,
allspice, nutmeg, pepper and salt. Rub chicken with all but 1 tsp.
of mixture. Arrange chicken single layer in oiled baking dish, cover
and let sit 1 hour in a cool place (do not refrigerate). Meanwhile,
in a deep skillet,toss onions with olive oil and remaining spice
mixture, cover and cook gently 45 minutes or until soft and tender.
Preheat oven to 350 degrees; pour onions over chicken, cover loosely
with foil and bake 20 minutes. Arrange bread evenly over bottom of
oiled baking dish and sprinkle with chicken broth. Arrange onions
evenly over bread, then arrange chicken, skin side up, over onions.
Bake on highest shelf in oven 20 minutes or until fully cooked. If
crisper skin is desired, place under broiler for and additional 5
minutes or until browned. Cut into individual serving pieces,
sprinkle with pine nuts and olive oil. Serve at once.
Submitted By SAM WARING On 12-30-94

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