Labanese
More Suhoor Recipes
Servings: 8
INGREDIENTS
8 Boneless chicken thighs (skinless)
For the marinade:
- 1/2 cup malt vinegar
- 1/4 cup plain yogurt
- 1 tbsp vegetable oil
- A pinch of salt and pepper
- 1/4 tsp freshly ground cardamom
- 1 tsp All spice powder
For the sauce:
- 1/2 cup tahini
- 1/4 cup plain yogurt
- 1/2 tsp garlic (minced)
- 2 tbsp lemon juice
- 1 tbsp olive oil
- 1 tbsp fresh parsley, chopped
- A pinch of salt and pepper
For plating:
- 4 medium tomatoes, sliced
- 1/2 cup onion, sliced
- 4 cups lettuce, shredded
- 8 Pita bread rounds
DIRECTIONS
- In a glass baking dish, mix together the malt vinegar, 1/4 cup yogurt, vegetable oil, mixed spice, cardamom, salt and pepper.
- Place the chicken thighs into the mixture and turn to coat.
- Cover and marinate in the refrigerator for at least 4 hours or overnight.
- Preheat the oven to 350 degrees F (175 degrees C).
- In a small bowl, mix together the tahini, 1/4 cup yogurt, garlic, lemon juice, olive oil, and parsley.
- Season with salt and pepper, taste, and adjust flavors if desired. Cover and refrigerate.
- Cover the chicken and bake in the marinade for 30 minutes, turning once.
- Uncover, and cook for an additional 5 to 10 minutes, or until chicken is brown and cooked through.
- Remove from the dish, and cut into slices.
- Place sliced chicken, tomato, onion, and lettuce onto pita breads.
- Roll up, and top with tahini sauce.