Servings: 6Prep: 1 hourTotal: 5 hoursIngredientsfor the chicken:a pinch of saffron threads200 grams full fat yogurt80 ml olive oil13 grams flaked salt10 grams turmeric2 grams freshly ground black pepper2 garlic cloves, finely chopped2 lemons, juiced1 medium yellow onion, thinly sliced12 boneless and skinless chicken thighsfor the pickled cucumbers:8 grams finely chopped dill30 ml white wine vinegar15 ml olive oil6 grams creme fraiche2 grams kosher salt1 large cucumber, thinly slicedfor the tahina sauce:250 grams raw tahini2 lemons, juiced (about 90 ml)kosher salt, to tastefor the blackened chili sauce:6 green chilies150 ml vegetable oil2 grams ground cumin6 garlic cloves, roughly chopped1 bunch corianderseeds from 4 cardamom podskosher salt, to tastefor the herb salad:1/2 bunch parsley, leaves picked1/2 bunch dill, leaves pickeda handful of picked mint leaves15 ml olive oil8 grams sumacto serve:large pita breadsDirections1. Marinate the chicken: Soak the saffron threads in 3/4 cup|200 ml hot water for 5 to 10 minutes.2. In a large bowl, combine the saffron and water with the yogurt, oil, salt, turmeric, pepper, garlic, lemon juice, and onion. Add in the chicken and toss to coat. Refrigerate for at least 4 hours.3. Pickle the cucumbers: In a medium bowl, combine the dill, vinegar, oil, creme fraiche, and salt. Add in the cucumbers and toss to combine. Set aside to pickle for at least 2 hours.4. Make the tahina sauce: In a medium bowl, stir the tahini and lemon juice until a paste forms. While whisking, stir in about 5 ounces|150 ml water or more until a smooth consistency is achieved. Season with salt and refrigerate until ready to use.5. Make the blackened chili sauce: Light a grill or heat the oven to broil. Cook the chilies, turning occasionally, until blackened all over, 10 to 15 minutes. Remove the stems and transfer to a blender along with the oil, cumin, garlic, coriander, and cardamom seeds and purée until smooth. Season to taste with salt and set the sauce aside.6. To cook the chicken, light a grill. Cook the chicken until cooked through and slightly charred, about 15 minutes.7. To serve, stuff pita with chicken, chili sauce, tahina sauce, and herb salad.From Meet the London Chef Making Meat on a Stick a Thing of Beauty
Advertisement