Layered chicken dish with crispy bread, rice, yoghurt tahini sauce, pine nuts and brown butter.
Flash fry the chicken breasts on high heat in a non stick pan until slightly golden on the outside, around 5 minutes
Transfer to a pot with the bay leaf, cinnamon stick, peppercorns, cloves, cardamom pods, turmeric and salt along with the 4 cups of water
Bring to the boil then simmer for around 25 minutes and set aside
Drain the chicken stock through a fine sieve and set aside.
Meanwhile wash the rice for a few minutes until the running water becomes clear
In a medium pot, sauté the rice in a tablespoon of vegetable oil for a few minutes then add 1.5 cups of chicken stock and simmer for fifteen minutes
Chop the flatbreads into small squares around an inch wide or so.
Deep fry them in hot vegetable oil until golden and crunchy. Drain on a kitchen towel lined plate and set aside
Alternatively, sauté the bread in a non stick pan with a few tablespoons of oil until golden, adding a little more oil if necessary to make them crunchy
In a pestle ad mortar crush the garlic well
In a bowl, mix the yoghurt, lemon juice, tahini, crushed garlic clove and salt together. Taste to adjust the seasoning and add some chicken stock to loosen if necessary.
In a small pot, add the butter and pine nuts on low heat, keeping an eye on it until it starts to froth and brown
Just as the brown butter starts to froth, swirl to check it has browned then turn off the heat
You can also use leftover roast chicken or a rotisserie chicken.
The sauce should be a similar consistency to pancake batter. Loosen with water if you don't have chicken stock.
You can also use cashew nuts in addition to pine nuts.