Chicken Schwarma Fatteh #CookForSyria

INGREDIENTS

For the crispbread:

3 White Pitta Breads, split in half
2 tbsp melted butter
1 tsp spice mix (See recipe for chicken below)

Rice Pilaf:

50g Golden Sultanas
200g tinned chickpeas, rinsed and drained
1 Cinnamon stick
4 Red Onions, sliced very thinly into half moons
125g Unsalted Butter
575ml Hot Chicken Stock
450g Basmati Rice, rinsed very well and soaked in tepid water for 1 hour
Maldon Sea Salt

For the chicken:

8 skinless, boneless chicken thighs, trimmed and cut into 2" pieces
200g thick greek yoghurt (such as Total)
4 cloves
4 allspice berries
1/2 cinnamon stick
6 Green Cardamom, seeds only
1 tbsp cumin seeds
1/2 a whole nutmeg
2 tsp Black Peppercorns
turmeric, 1/2 tsp
2 tsp coriander seeds
A very good pinch Maldon Sea Salt
3 cloves garlic, crushed to a paste
1/2 Lemon, juice only

For the seasoned yoghurt:

300g thick greek yoghurt (such as Total)
½ clove garlic, crushed to a paste
A good pinch of Maldon sea salt
Cold water, to loosen

For the zhoug:

1 green chilli, deseeded and roughly chopped
a large handful coriander
a small handful parsley
1 tbsp lemon juice
maldon sea salt, to taste
4 tbsp olive oil
4 tbsp water

To serve:

Pomegranate Seeds
Toasted Pine Nuts
Sumac

November 2nd 2018

Recipe by Tom

PRINT RECIPE

Directions

Host a dinner with friends and raise money to help Unicef protect Syrian children this winter. All funds raised through #CookForSyria supper clubs benefit Unicef’s children of Syria appeal via Unicef Next Generation London. Sign up today to host your supper club!
#CookForSyria is a global fundraising initiative curated by Clerkenwell Boy and SUITCASE Magazine in partnership with Unicef Next Generation London. Next Generation is a global Unicef initiative, bringing together diverse groups of young professionals to help transform the lives of the world’s most vulnerable children.

Grind all of your whole spices to a powder, reserving 1 tsp of the mix for the crispbread. Add the rest to a large bowl along with your yoghurt, crushed garlic, lemon juice, turmeric and salt. Turn the chicken through the marinade and refrigerate for at least two hours.
Brush your pitta breads with the butter and sprinkle evenly with the 1 tsp spice mix. Bake in the oven at 160°C until lightly golden and very crisp, then set aside to cool completely.
For your pilaf, foam the butter and cinnamon stick in a high-sided, heavy-bottomed pan. Add the sliced onions and a good pinch of salt. Stir to coat everything in the butter, then reduce the heat and cook very slowly for about 45 minutes to an hour, or until completely collapsed.
Drain your rice very well in a sieve and add the chickpeas and sultanas to your onion base. Add your drained rice, turn the heat up and carefully turn through the butter/onions with a metal spoon until all the grains are coated. When you hear your rice sizzling (about 2 minutes), add your chicken stock, cover with a piece of parchment paper and cover with a lid. Cook on the highest flame for 3 ½ minutes, then immediately turn down to the lowest flame and cook for a further 7 minutes. Remove the pot from the heat and allow to sit with the lid on for a further 15 minutes while you cook your chicken.
Skewer your chicken and grill for 10-15 minutes, turning once or twice, until a little charred and cooked through to the centre. Rest for 5 minutes.
Blend your zhoug ingredients in a food processor and combine everything for your yoghurt.
To assemble the fatteh, crack your crispbreads evenly over the bottom of a large serving dish. Cover evenly with the rice and top with the chicken. Dress liberally with seasoned yoghurt, zhoug, pomegranate seeds, pine nuts and sumac. Enjoy!