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Step 1
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In a large mixing bowl, marinate the chicken for 1 hour with pepper, garlic, half of the lemon juice, 1 tablespoon of sumac and half the olive oil.
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Step 2
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Fry whole chicken breasts, the marinate sauce and onions in a frying pan on medium-high heat for 15-20 mins or until fully cooked.
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Step 3
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Remove chicken from pan. In the same pan, add remaining sumac, olive oil, lemon juice, water and 2 cubes MAGGI® Chicken Bouillon. Cover and simmer for 20 mins.
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Step 4
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Roughly shred the chicken into strips and keep it in a warm place to retain heat.
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Step 5
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Cut the pita bread into 2cm squares, fry in a pan till golden brown.
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Step 6
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In a mixing bowl, whisk together yogurt, tahini and garlic powder.
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Step 7
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In a serving dish, lay the bread flat, pour half the sumac and onion sauce over it. Place the shredded chicken on top of it with the rest of the sauce.
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Step 8
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Next, layer the fried pita pieces on top of the sauce and pour the yogurt and tahini sauce over them.
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Step 9
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Garnish with pine seeds, cooked chickpeas and serve.