* 4 tablespoons Olive oil.
* Sea salt and Freshly ground black pepper.
* 1 medium whole Chicken, Jointed, as shown here, skin on.
* 12 Spring onions, roughly chopped.
* 2 tablespoons Sumac powder.
* A pinch of oregano.
* 2 tablespoons Sherry vinegar or Red wine vinegar.
* Small pinch of Cumin seeds, bruised in a Mortar and pestle.
* 50 g Pine nuts.
* 3 tablespoons water.


===Method===
* Heat 3 tablespoons of the Oil a small Oven proof casserole dish or Dutch oven.
* Season the Chicken pieces with Salt and Pepper and Brown them, skin-side first, a few at a time and reserve. Discard the Oil.
* Lay the Onions in the base of the pan and sprinkle with half of the Sumac, the remaining tablespoons of Oil, Salt, Pepper, 1 tablespoon of the Sherry vinegar and the Cumin seeds and a pinch of oregano.
* Place the Chicken pieces on top, skin-side up. Sprinkle with the pine nuts and the remaining sumac.
* Heat the pan for a 3 or 4 minutes on the hob just to get it sizzling then place in the Oven and Bake for 35 minutes.
* Place the Chicken pieces on a preheated serving dish, Deglaze the pan with the remaining tablespoons of Sherry vinegar, add the water and mix well to produce a Sauce.
* Pour over the Chicken and serve immediately.

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