An 8" frying pan to make the croutons and brown the nuts.
A medium sized bowl to make a cup of yoghurt sauce.
A 3-4 inch deep 10” diameter serving dish.
Ingredients
INGREDIENTS
For the Chicken
4Boneless skinless chicken thighs
1Medium sizedYellow onion
2Bay leaves
5-7Black peppercorns
4Cardammom pod, cracked
3Cloves
2"Stick of cinnamon
¼tspTurmeric
4Cups Water
For the rice
¾CupBasmati rice
1 ¼CupsChicken broth from cooked chicken
¼tspSalt
For the croutons
1Pita bread separated in single layers
¼ cup Vegetable oil for frying
For the yoghurt sauce
⅔CupPlain yoghurt
1tbspTahini
½Lemon juiced
1-2tbspwater
1-2Garlic cloves crushed
Salt to taste
For the garnish
¼ CupPine nuts or slivered almonds.
1palmful Shredded mint leaves.
Instructions
INSTRUCTIONS
Set oven to 125F to keep each layer of food warm.
Prep and cook the chicken - 25 min
Add to the medium sized pot 4 cups of water, the onion, bay leaf, cinnamom stick, peppercorns, cloves, cardamom pods, turmeric and salt and bring to a boil.
Pat dry chicken thighs and add to pot.
Simmer for around 15-20 minutes depending on size of thighs.
While the chicken is cooking, make the tahini sauce, fry the croutons and the nuts.
Make the yoghurt sauce - 5 min
In a medium bowl, add 1 tbsp tahini and the juice of half a lemon and stir until well blended. The tahini will thicken so add a tablespoon of water to thin it down. Blend a cup of youghurt with that mixture until you have the consistency of thick cream. Add 1 crushed garlic clove and whisk thoroughly. Set aside.
Fry the croutons - 5 min
Meanwhile, with scissors, cut pita bread layers in 1" strips then cut again into 1" squares.
On a low/medium heat, fry in vegetable oil till golden ( about 3-4 minutes). Use spatula to turn them over frequently for a uniform color.
Using a slotted spatula, pick up croutons and drain on sheets of kitchen towel. Set aside.
Fry the nuts - 3 min
On a low/medium heat, fry the nuts in the same oil, stirring constantly till gloden brown. Stir frequently with a spatula to ensure an even color. ( about 2-3 min).
Using a slotted spatula, pick up nuts and drain on sheets of kitchen towel. Set aside.
CHECK ON CHICKEN
Remove chicken from broth, shred the meat and set aside in a covered bowl in the oven.(check for doneness, juices should run clear when thigh is pierced. Strain the broth in a bowl or pan.
Cook the rice - 15 min
Meanwhile wash the rice for a few minutes until the running water becomes clear
In a medium pot, sauté the rice in a tablespoon of vegetable oil for a few minutes then add 1.5 cups of chicken broth and gently simmer for 15 minutes.
Fluff up rice and set aside covered in the oven.
ASSEMBLE THE PORTIONS - 10 minutes
In your serving dish, spread the rice into an even layer.
Spread the shredded chicken over rice.
Spread the yoghurt sauce and then the pita croutons.
Sprinkle with nuts, garnish with fresh mint leaves and serve warm.
You can assemble the dish ahead of time and warm it for twenty minutes in the oven set 325F.If you do not have a suitable, shallow serving dish, you can use a flat platter. Make a large mound of rice, then add the shredded chicken, then cover the mound with yoghurt the croutons and the garnishes.You can also serve the dish as separate portions using smaller, single portion rice lmounds rice mounds.You can also serve the dish as separate portions using smaller, single portion rice rice mounds.