Prep & Cook Time: 1 1/2 hours
Serves 6 hungry people

3 baby chickens, cleaned and cut in half
10 large onions, chopped
About 1/2 cup Sumac powder or to taste
1 cup chicken stock
3 large, thick tannour or Iranian Lavash bread loaves
1/4 cup toasted pine nuts
1/4 cup olive oil
Salt and pepper to taste

1. In a large pot, heat a generous amount of vegetable oil and cook the onions on medium heat until translucent and slightly yellow, for about 20 minutes. 
2. Add the Sumac, salt, pepper and set aside.
3. Preheat the oven to 200C.
4. Season the chicken with salt and pepper and pan fry them in a large pan until all sides are browned.
5. Add 1/2 cup water, cover and simmer on low heat for about an hour or until the chicken is cooked through and tender.
6. In a baking tray, lay the bread, then place the chicken on top. Cover with the onions, drizzle with chicken stock and olive oil and place in the oven for 10 to 15 minutes.
7. Sprinkle with toasted pine nuts and serve. Sahten!

My little tip: I would take the chicken off the bones before placing it in the oven. Makes for more comfy eating ;)