Place the chicken in a large pot over medium high heat and cover with water. Add the whole spices, onion and cover and cook for about 30 minutes or until the chicken is throughly cooked.
Take the chicken out and let cool. Shred the chicken once it is cooled
Heat a large pan on medium heat and add the olive oil in. Add the sliced onions and add some salt and a bit of water. Stir and cover the pan. Stir occasionally and cook for about 15 minutes or so or until the onions start to soften.
Once the onions are soft, add the chicken, sumac, pomegranate molasses, black pepper, paprika, salt, lemon juice and pine nuts. Give it a taste and adjust accordingly. Let the mixture cool.If you would like it more tart, add more sumac and pomegranate molasses. Cut the sajj bread into wide strips and place about a tablespoon of the filling and roll them into logs or cylinders.
Air fry at 350 for about 7-10 minutes or until golden and crispy. Or you can grill them on a stove on each side until golden and crispy.
Plate and serve with labneh or yogurt!
