Chicken shawarma pie

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

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

Ingredients

Asia
Palestine
Pie
Gluten-free

Ingredients

Method