-
Step 1
0 Min
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.
-
Step 2
0 Min
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.
-
Step 3
0 Min
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.
-
Step 4
0 Min
Roughly shred the chicken into strips and keep it in a warm place to retain heat.
-
Step 5
0 Min
Cut the pita bread into 2cm squares, fry in a pan till golden brown.
-
Step 6
0 Min
In a mixing bowl, whisk together yogurt, tahini and garlic powder.
-
Step 7
0 Min
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.
-
Step 8
0 Min
Next, layer the fried pita pieces on top of the sauce and pour the yogurt and tahini sauce over them.
-
Step 9
0 Min
Garnish with pine seeds, cooked chickpeas and serve.
