Baked Chicken with Onions, Sumac and Allspice (musakhan)

Ingredients

• 1 free-range chicken
• ½ cup virgin olive oil
• 3½ pounds onions, peeled and sliced thin
• ¼ cup soumak
• ½ teaspoon ground allspice
• 2 large khubz 'arabi, split open and separated
• to taste pine nuts to decorate

Steps

1. Cut the chicken up into two breasts, two thighs, two legs, and two wings.
2. Salt and pepper the chicken.
3. In a large, deep pot, heat ¼ cup of the olive oil.
4. Lightly brown the chicken on all sides over medium heat, about 20 minutes.
5. Remove and set aside.
6. Add the remaining ¼ cup olive oil to the pot.
7. Cook the onions until translucent, about 35 minutes, stirring occasionally.
8. Add the sumac and allspice.
9. Cook for 2 minutes to mix.
10. Preheat the oven to 350°F (175°C).
11. Cover a 9 x 12-inch baking dish with the Arabic bread.
12. Spoon half the onions over each.
13. Arrange the chicken on top of the onions and cover with the remaining onions and the juices from the casserole.
14. Bake until the chicken is golden crisp and almost falling off the bone, about 1½ hours.
15. Roast the pine nuts in a pan until golden in olive oil.
16. Sprinkle with the roasted pine nuts and serve with yoghurt.