Categories: arab, chicken, main
Ingredients
- # 1 1/2 lbs boneless, skinless chicken thighs or breasts (thinly cut)
- # 1 cup plain yogurt
- # 1/4 cup vinegar
- # 2 cloves garlic, crushed
- # 1 teaspoon pepper
- # 1/2 teaspoon salt
- # 2 cardamom pods
- # 1 teaspoon allspice
- # juice from 1 lemon
- # ___________________________
- # FOR THE SAUCE:
- # 1 cup tahini
- # 2 cloves garlic, crushed
- # 1/4 cup lemon juice
- # 2 tablespoons yogurt
- # __________________
Directions
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Combine all ingredients except for chicken, fillings, and sauce ingredients to make marinade. If it seems a little dry, add a little olive oil (a tablespoon at a time). Here is an excellent tahini recipe, if you do not have some handy.
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Add chicken, cover and refrigerate at least 8 hours, preferable overnight.
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In a stockpot or large saucepan, cook chicken over medium heat for 45 minutes or until done. Be sure not to overcook! If chicken becomes a little dry, add a few tablespoons of water throughout cooking duration.
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While chicken is cooking, prepare the sauce. Combine sauce ingredients and mix well. Set aside.
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Take the onions, tomatoes, cucumbers and sprinkle with sumac. Add other filling ingredients in a large bowl and combine well.
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When the chicken is done, you can shred it, slice it, or leave into large pieces. As long as it it thinly cut, there is not much difference. I prefer to cut mine into wide strips.