1. Rub the chicken with salt, pepper and cinnamon.
Place the chicken in a pot and cover it with water, then add in 1 whole onion and a little bit of salt. Cook over medium heat until chicken is cooked. Remove and place on a plate. Reserve the chicken broth.
Finely chop 8 onions and place in a saucepan. Add in the sumac, some salt and 2 tablespoons of olive oil and cook over medium flame. Stir for a few minutes then add in ½ cup of olive oil and stir well until the onions are tender and the oil is absorbed. Set aside.
Spread ½ cup of oil and all chicken broth in a baking pan.
Place the Arabic bread in the bottom of the baking pan and cover with the fried onions. Then put the pieces of chicken on top and season with salt and pepper.
Bake in the oven for about 20 minutes, until the chicken turns brown.