Instructions: Rinse the chicken and pat dry. Remove excess fat.

Combine sumac, spices and salt. Set aside 2 tsp of this mixture, mixing the rest with the lemon juice. Rub into the chicken and marinate for up to 24 hours.

Saute the onions in olive oil, add half the chicken stock, reserved spices and a pinch of salt. Cover and cook gently for 30 minutes.

Preheat the oven to 400 F.
Place the chicken on a baking sheet, and cover with the onion mixture.

Cover with foil and cook for 20 minutes.

Lightly brush an oven dish with oil, place the flat bread on this and sprinkle with the remaining stock. Place the chicken quarters on the onions and bread, and return to the oven for a further 20 minutes or until tender and nicely browned. Serve immediately sprinkled with pine nuts.

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