Step 1

Preheat the oven to 400°F (200°C).

Step 2

Mix the olive oil, seven spices, sumac, and salt in a small bowl.

Step 3

Place chicken in a baking tray, using your hands rub the spice mixture into the chicken skin.

Step 4

Bake for 40 minutes until well done.

Step 5

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.

Step 6

Mix the salt, sumac, cumin, seven spices. Add to onions once done.

Step 7

Split the onion mixture between the taboon bread loaves spreading on the bread leaving a rim around the edge.

Step 8

Place one chicken leg on each loaf of bread. Sprinkle equally with a few pine nuts.

Step 9

Place each loaf under the grill to toast the bread slightly.

Step 10

Serve while hot.