Name: Chicken shawarma pie
Yield: Serves six
Cuisine: Israeli
Ingredients: 2 garlic cloves, crushed; 2 baking potatoes (450 g), unpeeled and cut into ½cm-thick rounds; 80 g Greek-style yoghurt; 45 g unsalted butter; 1 tbsp lemon juice; 1 onion, thinly sliced (150 g); 200 ml chicken stock; 5 g parsley leaves, roughly chopped; 1 tsp nigella seeds; 5 g coriander leaves, roughly chopped; ⅛ tsp ground cloves; ¾ tsp ground cinnamon; 2 tbsp cider vinegar; 90 ml olive oil, plus extra for greasing; ¾ tsp Aleppo chilli flakes (or ⅓ tsp regular chilli flakes); ¾ tsp smoked paprika; ½ tsp ground turmeric; 4 garlic cloves, crushed; 2 tsp ground coriander; 2 cm piece of ginger, peeled and finely grated (15g); 2 tsp ground cumin; 750 g chicken thighs, skinless and boneless; Salt and black pepper; 50 g tahini

Preparation info

Serves
six

Difficulty
Medium

Appears in

Falastin

By Sami Tamimi and Tara Wigley

Published 2020

About

Spiced marinated chicken thighs, slow-cooked until meltingly tender, layered with baked potato slices and rich tahini sauce, all wrapped up in thin-as-a-feather butter-brushed filo. This is a wow of a pie. Serve it either warm or at room temperature, with a crisp green salad and some pickles alongside.

Getting ahead: The chicken can be made a day or two ahead of assembling the pie. Keep it in the fridge and just bring it back to room temperature before putting the dish togeth