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1
Preheat the oven to 450F.
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2
Heat 1/4 cup of the oil in a large skillet over a low flame.
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3
Add the onions and saute for 20 minutes, or until golden, stirring occasionally.
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4
After 5 minutes, sprinkle on salt to taste.
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5
Season the chicken pieces with salt and pepper, rubbing well into the skin.
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6
Transfer the onions to a 9-by-12-inch baking dish and place the chicken on top.
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7
Bake, uncovered, for 5 minutes.
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8
Reduce the heat to 375F and bake for 15 minutes more.
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9
Drizzle a tablespoon or so of the remaining olive oil into a frying pan.
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10
Heat the oil, then add the pine nuts.
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11
Fry over very low heat, stirring occasionally, until the pine nuts are lightly browned.
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12
Mix the sumac, allspice, cloves, and pine nuts in a small bowl.
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13
Remove the chicken from the oven and sprinkle on the sumac-pine nut mixture.
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14
Drizzle the remaining olive oil over the top and return the dish to the oven.
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15
Continue baking for 20 to 25 minutes more or until the chicken is cooked.
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16
Remove the chicken from the oven.
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17
Preheat the broiler.
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18
Transfer each chicken piece to a round of pita bread, or place all the chicken pieces on the oversized pita.
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19
Sprinkle the onions, with a small amount of the cooking liquid from the chicken, on top and around the chicken.
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20
Place on the middle shelf of the oven and broil for 5 minutes (dont let it burn).
