For The Chicken
- 8 Whole Chicken Legs skin and bone on
- 3 tbsp Olive Oil
- 1 tsp Seven Spices
- 1 tsp Sumac
- ½ tsp Salt
For The Bread
- ¾ Cup Olive Oil
- 8 Onions chopped
- 1 tbsp Salt
- 2 tbsp Sumac
- 1 tbsp Cumin
- 2 tsp Seven Spices
- 8 Taboon Bread large
- ¼ cup Pine Nuts roasted
For The Chicken
Preheat the oven to 400°F (200°C).
Mix the olive oil, seven spices, sumac, and salt in a small bowl.
Place chicken in a baking tray, using your hands rub the spice mixture into the chicken skin.
Bake for 40 minutes until well done.
For The Bread
Put the chopped onions with the olive oil in a pan over medium heat. Cook stirring occasionally, until onions are soft and translucent. Do not brown.
Mix the salt, sumac, cumin, seven spices. Add to onions once done.
Split the onion mixture between the taboon bread loaves spreading on the bread leaving a rim around the edge.
Place one chicken leg on each loaf of bread. Sprinkle equally with a few pine nuts.
Place each loaf under the grill to toast the bread slightly.
Serve while hot.
Serving: 8people | Calories: 732kcal | Carbohydrates: 43g | Protein: 28g | Fat: 49g | Saturated Fat: 9g | Cholesterol: 119mg | Sodium: 1432mg | Potassium: 527mg | Fiber: 3g | Sugar: 4g | Vitamin A: 130IU | Vitamin C: 8.4mg | Calcium: 96mg | Iron: 2.9mg