We put the chicken on a low heat and leave it covered for 10 minutes, then add the onions and leave it covered again, and we stay on the fire until the onions and chicken come out of the water in the pot, then we change the temperature to medium.
The pot remains covered, stirring occasionally to avoid the color forming on the bottom of the pot or sticking, for 40 minutes, until the chicken and onions are completely cooked, then add the olive oil, salt, half of the sumac powder and turn off the pot. the heat.
Put the bread on the bottom of the mixture to absorb the juice and olive oil, then put it in a separate tray, add only the onions and spread evenly, then sprinkle some sumac on top.
Repeat the same steps with the rest of the bread pieces and place them on top of each other until the entire quantity runs out, then add the chicken on top of it and put it in the oven at a temperature of 200 degrees Celsius for 10 minutes and decorate it. Dish with pine nuts and chopped parsley.