Chicken
- 9chicken thighs
Base Marinade
- 600ggreek style yoghurt
- 4 cloves garlic, minced
- 2inches ginger, minced
- ½ tsp ground cardamom
- ½ tsp ground coriander
- 1 tsp salt
- 1 whole lemonlemon juice
Green Marinade
- 2bunches coriander, including stalks
- 2bunches parsley, leaves only
- 2bunches mint leaves, leaves only
- 1green chilli, chopped
Red Marinade
- 2Red chillis, chopped and blitzed with a little water to a paste
- 3 tbsp tomato paste
- 1 tbsp sumac
Salad
- 2mini cucumbers finely diced
- ¼ fennel bulb, finely chopped
- 2tomatoes, seeded, finely chopped
- ½ red onion, finely chopped
- 1 tbsp chopped mint
- 2 tsp date molasses
- ¼ tsp sumac
- 1 whole lemonlemon juice
- pinchSalt to taste
Rice
- 2white onions, thinly sliced in half moons
- 2 tbsp coriander stalks, finely chopped
- 4 whole cloves
- 6cardamom pods
- 1cinnamon stick
- 450gbasmati rice, rinsed well, soaked in tepid water for 1 hour, then drained well
- 550gchicken stock
- pinchSalt, to taste
- 50gpistachios, roughly chopped
- 50gblanched almonds, roughly chopped
- 4dates, finely chopped
- 75gunsalted butter
- pinchsaffron, soaked in some warm milk
Other bits
- 2khobez breads, toasted and brushed with butter
- halfRed onion rings, macerated in lemon juice
- bunchChopped herbs
- 12Pomegranate seeds