This version of the Palestinian national dish is from Diana Henry.
Make deep slashes on the skin side of each chicken quarters o that the oil and spices can penetrate the flesh. Put the chicken into a large bowl and add the olive oil, all the spices and some seasoning (be generous with the pepper).
Turn the chicken over to make sure it all gets coated. Cover and put in the fridge for a couple of hours.
Put the olive oil for the onions into a broad sauté pan or a heavy-bottomed casserole and add the onions and some salt. Cook, turning the onions over every so often, until they’re soft and golden but not caramelised. It will take about 30 minutes.
Add the spices and some black pepper and cook for another 4 minutes. Meanwhile, preheat the oven to 190C/180C fan/gas mark 5.
Put the chicken into a foil-lined roasting tin and roast for 40-45 minutes, adding the onions after 25 minutes (push them under the chicken as well as around it).
Take the tin out of the oven, cover with foil and insulate with some tea towels. Meanwhile, put the bread – whichever you are using – into the oven and leave it to warm and crisp up.
Tear the bread and put it on to a large, warm platter or a broad, shallow serving dish. Check the onions for seasoning and spoon half of them on to the bread. Scatter on half the pine nuts.
Put the chicken on top, then pour all the juices from the roasting tin over it. Add the rest of the onions and pine nuts, and the parsley. Squeeze on some lemon, and serve with lemon wedges and a bowl of Greek yogurt.