Serves: 4

The day before: marinade chicken, make onion filling


For chicken

2 whole chickens cut into 6 pieces each††††††††

5 tbsp ground sumac

3 tbsp garlic

3 lemons, juiced

3 tbsp oil

.5 tsp salt

.5 tsp pepper


1.) Mix all ingredients minus the chicken until well blended.

2.) Coat chicken with marinade and put in fridge for 12-24 hours


Onion filling

2 large onions, sliced

3 tbsp sumac

Ĺ lemon

3 tbsp maple

Ĺ cup red wine

2 tbsp butter


1.) Heat butter in large pan over medium heat

2.) Add onions sumac, and large pinch of salt to pan, cook for 30 minutes till caramelized, stir often

3.) Add maple, wine, and juice of lemon and cook until dry and syrupy, refrigerate overnight


The day of service


12 oz pita w/pocket

1.25 c pine nuts (toasted)

2 tbsp butter

2 tbsp oil

ľ cup of chicken stock or red wine

Salt and pepper


1.) Preheat oven to 350 f

2.) Heat a large saute pan over medium with 1 tbsp oil and 1 tbsp butter

3.) Season chicken generously with salt and pepper and add chicken in one layer approx 4 min per side

4.) Repeat step 4 until all chicken is browned

5.) In a oiled 10Ē cake pan put down one pita, spread some onion filling and sprinkle with pine nuts

6.) Repeat step 5 and make sure to finish with a pita topped with the remaining onion and pine nuts mixtures.

7.) Top with chicken and pour wine or stock into the tray so itís on the bottom†††

8.) Bake in oven covered with foil for 35-40 minutes until chicken is cooked

9.) Let chicken rest for 5 minutes and cut pita into 4 wedges, serve each with a leg, breast, and wing.



I am a firm believer that Middle Eastern cuisine is some of the best.I made this dish in school and couldnít wait to recreate the flavors.That punch of the sumac balanced with the sweet onions is a flavor combination I didnít want to forget. I added the glazed onions as my own personal touch so it says Middle East with a hint of whitey.You will have to scrounge around Middle Eastern markets and stores to find sumac, but itís worth it, even just for this dish.