Musakhan (Palestinian Sumac Chicken with Sautéed Onions)

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1. 1Step 1: Place the chopped onions in a pot and add enough olive oil to submerge them completely (about 2 cups).
2. 2Step 2: Cook the onions over low heat, stirring occasionally, until translucent but still holding their shape and having some texture, about 20-30 minutes.
3. 3Step 3: Once done, place the onions in a colander to drain off the olive oil. Do not discard the oil.
4. 4Step 4: After all the oil has drained, sprinkle the onions with sumac, cardamom, and black pepper, and toss until completely coated. Add sumac gradually, as the color and taste deepen when left aside.
5. 5Step 5: Season the chicken on both sides with 1/4 teaspoon cardamom, 1/4 teaspoon black pepper, and a pinch of salt.
6. 6Step 6: Cook the chicken in a pot or pan, skin side down, over medium heat until the skin is golden brown. Lower the heat, flip, and cook until done (170°F on a thermometer inserted in the thickest area), about 20-30 minutes.
7. 7Step 7: In the last 5 minutes of cooking, add the drained onions to the chicken and stir gently.
8. 8Step 8: Preheat the oven to 200°C and place the rack on the bottom.
9. 9Step 9: Place the bread in the oven for 2-3 minutes to crisp it slightly, if desired.
10. 10Step 10: Brush the bread with some of the reserved olive oil from the onions, then top with onions and chicken.
11. 11Step 11: Place in the oven for 10 minutes.
12. 12Step 12: Take out of the oven, top with nuts, sprinkle with sumac, and serve with yogurt.