Steps
- Preheat the oven to 375°F / 190°C. Mix 1½ teaspoons of ground allspice, 1 teaspoon of ground cinnamon, ½ teaspoon of ground coriander, ⅛ teaspoon of black pepper, ⅛ teaspoon of ground cardamom, and 1 pinch of ground nutmeg.
- Rub 6 bone-in, skin-on chicken legs with a little olive oil, salt, 1 teaspoon of sumac, and a little less than half of the spice mix. Roast for about 1 hour, until the chicken reaches 165°F / 74°C.
- Meanwhile, put 6 chopped yellow onions in a large skillet with ½ cup of extra virgin olive oil, 1 tablespoon of sumac, 1 tablespoon of ground cumin, the rest of the spice mix, and salt.
- Cook over medium-low heat for 30-40 minutes, stirring occasionally and adding a splash of water whenever it looks dry, until the onions are completely soft.
- Cover the chicken loosely with aluminum foil and rest it for 15 minutes while you heat the broiler. Dip the edges of 6 Greek pita breads in the oil from the onions and set them on baking sheets.
- Spread the onions over the bread, leaving a border, and sprinkle with a little sumac and ⅓ cup of toasted pine nuts. Broil for 2-4 minutes, watching closely, until the edges and onions are browned. Top each with a chicken leg.