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  Musakhan
 
Yield: 4 Servings
 
1 Frying chicken quartered      1 1/2 tb Sumac
1/8 ts Ground nutmeg      1/8 ts Ground cinnamon
1/4 ts Freshly ground black pepper Sea salt to taste      1 Lemon juice only
1 lb Red onions peeled and -thinly sliced      2 tb Olive oil
1/2 c Rich chicken stock      1/2 lb Lavash bread torn into -small pieces
1/4 c Toasted pine (pignoli) nuts
 1. Rinse the chicken and pat dry. Trim off excess fat. 2. Combine the sumac spices and salt. Set aside 2 teaspoons and mix the rest with the lemon juice. Rub into the chicken flesh and marinate up to 2 days. 3. Place the onions in a large skillet toss with 1 1/2 tablespoons of the olive oil half the chicken stock reserved spices and a pinch of salt. Cover and cook gently 30 minutes. (Up to this point the dish can be prepared 1 day in advance.) 4. Bring the chicken to room temperature and preheat the oven to 400*F. 5. Place the chicken skin down on a non-stick baking sheet. Divide the onions in 4 parts and spread them over the chicken; cover with foil and bake 20 minutes. 6. Lightly brush a large ovenproof serving dish with the remaining oil. 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. Return to the oven and bake 20minutes until tender and crispy brown. Serve at once with a sprinkling of the pine nuts.

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