Rosemary's Sumac Chicken

2-4 tablespoons olive oil

6 whole pieces of Arabic bread cut in half

10 chicken thighs cleaned and skinned

1 large Vidalia onion

2 tablespoons Sumac (a deep red fruit, ground to a fine powder)

1¼ teaspoon black pepper

1¼ teaspoon salt

Preheat oven to 350 degrees. Rub olive oil on the bottom of your Pyrex dish, line the Arabic bread on the bottom of the dish. Rub the chicken with olive oil (2 tablespoons) and place chicken on the bread. Set aside while chopping onions.

Chop onion in large pieces to put into a food processor. Add the onions to the food processor and the rest of the olive oil, the Sumac spice, salt and pepper, and mix well.

Brush the chicken with the mixture until completely covered.

Place foil over the chicken and bake at 350 90 minutes.

Serves 4 to 6.