2 Chicken thighs and 1 chicken breast boiled in 3 of 4 cups of water
1 whole onion
5 cardamom pods
salt and pepper to taste
2 tbsp. Pinenuts browned in olive oil
4 cloves of garlic chopped
1 1/2 cups of Greek Yogurt
2 tbsp. Tahini
Juice of 1/2 lemon
1/4 cup boiled chickpeas
1 loaf Arabic bread (toasted or fried)
1/2 cup cooked Egyptian rice
2 tbsp. chopped coriander
For a sweet finish, drizzle with Pomegranate syrup
Directions for assembly:
Begin with a layer of toasted Arabic bread.
Add some cooked rice, shredded chicken pieces and chickpeas
Cover with 2 or 3 ladles of chicken broth
Sprinkle with some chopped coriander
Make the yogurt sauce by combining tahini, yogurt and lemon juice.
Brown pine nuts in olive oil, remove from pan.
In the same oil, sautée chopped garlic
Add to the yogurt sauce along with 2 ladles of broth.
Combine until smooth.
Pour over the first layer.
Sprinkle pine nuts on top
Garnish with chopped coriander, chickpeas and a few pieces. Of toasted bread.
Drizzle pomegranate sauce on top.