This dish is one of our favourite Middle eastern dishes. I guess you could easily stick to the social distancing rules with the amount of garlic used in this dish!!!
Ingredients:
-1 can chickpeas, drained
-2 chicken fillets
-whole tub plain yoghurt (500g)
-4 small pitta breads
-3 garlic cloves, minced
-2 tbsp tahini
-1/4 cup pine nuts
-1/2 tsp parsley (extra for garnish)
- salt
-2 chicken stock
-butter
-olive oil
Method:
1. Pre heat the oven to 180C. In a pan on a medium heat, add a little bit of sunflower oil and place the chickens. Fry them for 15 minutes until they turned a little brown. Then put them in the oven to fully cook for 20-25 minutes.
2. On a baking tray place the cut up pitta breads, drizzle some olive oil and salt over them and put in the oven (after the chickens are cooked, lower the oven temp to 100) until they become crispy and golden.
3. Boil the chickpeas over a medium heat for a 5-7 minutes, drain them and set a side. Shred the chicken, chop up the parsley, toast the pine nuts in a little bit of butter till golden.
4. Put all the ingredients (chickpeas, bread, chicken, pine nuts, parsley) in a dish. In a saucepan heat up the yoghurt till warm. Add the tahini and chicken stock and stir (I like to add chicken stock to this dish, either in the yoghurt or boil with the chickpeas, its optional. I used one large cup of boiling water)
5. Pour over the warm yoghurt sauce on top of the dish of ingredients, mix all together. Fry the minced garlic with a little bit of butter until golden brown and then pour over. Sprinkle the extra chopped parsley and toasted pine nuts. ENJOY!!! XXX
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