| 1 | Rinse the chicken and pat dry. |
| 2 | Trim off excess fat. |
| 3 | Combine the sumac, spices, and salt. |
| 4 | Set aside 2 teaspoons and mix the rest with the lemon juice. |
| 5 | Rub into the chicken flesh and marinate up to 2 days. |
| 6 | Place the onions in a large skillet, toss with 1 ?tablespoons of the olive oil, half the chicken stock, reserved spices, and a pinch of salt. |
| 7 | Cover and cook gently 30 minutes. |
| 8 | (up to this point the dish can be prepared 1 day in advance). |
| 9 | Bring the chicken to room temperature and preheat the oven to 400°F. |
| 10 | Place the chicken, skin down, on a non-stick baking sheet. |
| 11 | Divide the onions in 4 parts and spread them over the chicken; cover with foil and bake 20 minutes. |
| 12 | Lightly brush a large ovenproof serving dish with the remaining oil. |
| 13 | Scatter the torn bread in one or two layers on the bottom, sprinkle with the remaining chicken stock and carefully flip the chicken-and-onion quarters onto the bread so that the skin side is up. |
| 14 | Return to the oven and bake 20minutes, until tender and crispy brown. |
| 15 | Serve at once with a sprinkling of the pine nuts. |
