To prepare the chicken, pour the olive oil into a medium sized pre-heated pan with a lid. Once heated, add the chopped onion and fry until the onion become golden brown and then carefully remove to a small bowl keeping the remaining olive oil in the pan. Season the chicken quarters with salt and pepper and fry in the pan, frying lightly on both sides caramelising the surface. (If all four quarters don’t fit into the pan, cook two at a time).
Remove chicken from the pan, put one tablespoon of the fried onion back into the pan, add the All Spice & the bay leaves, mix together and place the chicken on top. Reduce the heat to very low, place the lid on top and cook for 45 minutes. When the chicken is cooked, it will be very tender and sitting in a beautiful sauce that’s created at the bottom of the pan. Add the paprika to the onions that you set aside earlier and mix together.
To serve, preheat the oven to 180 degrees. Take 4 Danny’s pita bread and place them with the lighter side facing up, top with 1-2 teaspoons of the fried onion, place one piece of the chicken on to each one, top with 1.5 teaspoons of the sauce from the pan and garnish with some of the remaining onion on the chicken only.
Sprinkle well with Sumac and place in the top 1/3 of the oven and switch the mode to grill. Grill for ten minutes and then serve immediately! (to avoid burning, ensure the pitas aren’t too close to the grill.