Baked Chicken with Onions and Sumac

Preparation time: 30 minutes, plus refrigeration
Cooking time: 2 hours
Serves: 4 to 6
Moussakhan is a ceremonial Palestinian dish, traditionally prepared to celebrate the end of the olive harvest, which takes place from October until December. Given the dearth of its typical accompaniment, the Palestinian bread taboon, this dish can be served with tannour, an Iranian flatbread that is more generally available.
Juice of 2 lemons
130ml olive oil
1⁄2 tsp allspice
1 tsp cinnamon
1 tsp cardamom
2 garlic cloves, crushed 60g sumac
2 garlic cloves, crushed 60g sumac
1 whole chicken (about 11⁄2kg), cut into 8 (breasts, thighs, drumsticks and wings)
60ml vegetable oil
4 to 5 yellow onions (about 750g), thinly sliced
4 to 5 purple onions (about 750g), thinly sliced
45g toasted pine nuts
45g toasted flaked almonds
3 wraps of taboon, laffa or tannour bread
Salt and freshly ground black pepper, to taste
To serve
Combine the lemon juice, 90ml of the oil, the allspice, cinnamon, cardamom, crushed garlic and 2 tsp of the sumac in a large bowl. Place the chicken in the marinade and massage to coat. Cover with cling film and place in the fridge for at least 1 hour.
Occasionally, about 30 to 45 minutes. Remove from the heat, stir in the remaining sumac, and set aside.
Preheat the oven to 180°C.
onions in an oven dish. Cover with aluminum foil and bake for approximately 1 hour, turning once. The chicken is done when the juices run clear when the flesh is pricked with a knife. Remove from the oven and set aside to cool.
Line two baking trays with parchment paper. Once the chicken is cool enough to handle, skin and debone it. Reserve the onions. Lay the bread on the baking trays, and top with the onions and chicken Drizzle with the remaining olive oil.
Place in the oven for 10 to 15 minutes, or until heated through.