2 medium chicken, cut into pieces with bone and skin
1.5-2l water
1 tbs cardamom
1 cinnamon stick
2 bay leaves
1.5kg yoghurt, low-fat
2 garlic cloves, crushed
2 tbs tahina (sesame paste)
1 large khubz (Arabic flat bread)
1/4 cup pine nuts, toasted
1/4 cup almonds, toasted
1/4 cup parsley, freshly chopped
Salt and pepper to taste
Water to dilute yoghurt
1 tsp oil (optional)
In a bowl, whisk the yoghurt, sesame paste, garlic, salt and pepper. Add water for desired consistency (keep it thick but flowing). Keep aside.
Cut the khubz into squares. Either sauté them in a pan with 1 tsp oil or toast them in the oven. Keep aside.
Put the chicken in a large pot and cover with enough water. Add the cardamom, cinnamon, bay leaves, salt and pepper, and bring to a boil. Reduce heat and simmer for about an hour or until the chicken is tender (it should fall off the bone when pricked with a fork).
Remove the bones and skin from the chicken and set aside. Keep warm.
Take a cup of the chicken broth, pass through a sieve to remove the whole spices. Simmer in a saucepan until reduced to half.
In a baking tray, spread some of the yoghurt mixture. Place the chicken on top and drizzle the reduced stock. Cover the chicken with the yoghurt and top with the toasted bread, nuts and parsley.
