Servings: 4

1kg chicken thighs and drumsticks, skin on 1kg chicken thighs and drumsticks, skin on
3 tablespoons extra virgin olive oil, plus more to serve 3 tablespoons extra virgin olive oil, plus more to serve
1/2 teaspoon ground cumin ½ teaspoon ground cumin
1/2 teaspoon ground allspice ½ teaspoon ground allspice
1/4 teaspoon ground cinnamon ¼ teaspoon ground cinnamon
11/2 tablespoons sumac, plus more to dust 1½ tablespoons sumac, plus more to dust
juice of 1 lemon juice of 1 lemon
4 garlic cloves, crushed 4 garlic cloves, crushed
sea salt and freshly ground black pepper sea salt and freshly ground black pepper
2 large red onions (about 500g), finely sliced into half-moons 2 large red onions (about 500g), finely sliced into half-moons
2 tablespoons pine nuts 2 tablespoons pine nuts
1 tablespoon light olive oil 1 tablespoon light olive oil
naan or Arabic taboon bread, to serve naan or Arabic taboon bread, to serve
chopped parsley leaves chopped parsley leaves

Slash the flesh of each piece of chicken diagonally a few times, around 2cm apart, and then place the meat in a large bowl or plastic food container.
Pour over the extra virgin olive oil, spices, lemon juice, garlic, 1½ teaspoons salt and ¼ teaspoon pepper and rub this into the meat.  Add the red onions and toss everything together well.
Cover and leave to marinate in the fridge for 1 to 3 hours.
When you are ready to cook the chicken, preheat the oven to 190°C/fan 170°C/Gas 5.
Transfer the meat to a baking tray and roast for about 30 minutes, or until the chicken juices run clear when pierced at their thickest part.
Once the chicken is cooked, cover in foil and leave to rest while you prepare the toppings.
Fry the pine nuts in the light olive oil for a minute or so until they turn golden brown, then tip on to kitchen paper to drain.
To serve, toast the naan or taboon bread and then place the chicken, red onion and juices on top.
Finish with a smattering of pine nuts, sumac and chopped parsley and drizzle over any remaining roasting juices so they soak into the bread, sprinkling over a little more extra virgin olive oil.