👨‍🍳 Instructions

1. 1

   Preheat oven to 400°F (200°C).

   💡 Tip: Ensure oven is fully preheated for even cooking.
2. 2

   In a large bowl, toss chicken pieces with half the olive oil, sumac, allspice, cinnamon, salt, and pepper.

   💡 Tip: Coat chicken evenly for maximum flavor.
3. 3

   In a separate bowl, toss sliced onions with the remaining olive oil and 2 tablespoons of sumac. Season with salt and pepper.

   ⏱️ 5 minutes
4. 4

   Arrange chicken pieces on a baking sheet. Spread the seasoned onions around the chicken.

   💡 Tip: Leave some space between pieces for better roasting.
5. 5

   Roast for 45-60 minutes, or until chicken is cooked through and golden brown, and onions are tender and caramelized. Baste chicken with pan juices halfway through.

   ⏱️ 60 minutes

   💡 Tip: Internal temperature of chicken should reach 165°F (74°C).
6. 6

   While chicken is roasting, lightly toast the taboon bread rounds in the oven for the last 5-10 minutes of cooking, or until slightly crisp.

   ⏱️ 10 minutes
7. 7

   To serve, place a piece of toasted bread on each plate. Spoon some of the caramelized onions over the bread, then top with a piece of chicken. Drizzle with pan juices.

   💡 Tip: Ensure the bread is well-soaked with the flavorful juices.
8. 8

   Garnish with toasted pine nuts and chopped fresh parsley.

   💡 Tip: Adds a nice crunch and fresh flavor.