Heat a large pot over medium-high heat. Add olive oil to the pot and warm it slightly before adding the onion mix. Cook the mixture for five minutes. Allow it to continue to simmer. After ten minutes, remove ¾ cup olive oil from the pot. This will be used to marinate the chicken.

Add one tablespoon of sumac to the onion mixture and lower the heat to medium. Continue to cook it until the onion is tender. Keep stirring and mixing to prevent the onion from scorching or sticking to the bottom of the pot. After the onion is cooked (approximately twenty minutes), remove the onion mixture from the heat. Preheat the oven to 375 degrees Fahrenheit. Use the ¾ cup olive oil from the onion mixture and pour it all over the chicken. Season the chicken with salt, black pepper, the rest of the sumac, and juice from one lemon. Rub the mixture all over the chicken on both sides.

Arrange each of the chicken pieces on a baking tray and cook the chicken until it is tender. This will take about 45 minutes. During the final five minutes of cooking, remove some juices from the baking tray and pour them back over the chicken to keep it moist. Additionally, sprinkle one more teaspoon of sumac on top of the chicken. Once the chicken is fully cooked, you can remove the tray from the oven and cover it to keep it warm

Arrange the taboon bread in the oven while it is still hot. Toast the bread for only two minutes until the bottom becomes slightly toasty but not dry.

Dip the side of the bread that is not toasted into the onion mixture for a few seconds so the bread can absorb some of the flavored oil.

Arrange the bread on a platter. Use a small strainer to remove the onion from the onion mixture and spread it over the bread, leaving about an inch and a half around the edges.

Arrange the chicken on top of the bread and put everything back into the oven for five more minutes.

Remove the dish from the oven and sprinkle the chicken with toasted pine nuts, almonds, and chopped parsley. Enjoy!