Chicken & Spinach Upside-Down Cake

Preparation info
  • Serves


    • Difficulty


    • Ready in

      2 hr

Appears in
The Jewelled Kitchen

By Bethany Kehdy

Published 2013

  • About

Here I have married the classical chicken tahcheen with the spinach version. Tahcheen (arranged at the bottom of the pot) is best cooked in a wide, shallow baking dish and is suitable for making in advance. Once turned out onto a serving dish, it makes for a wonderful centrepiece.


  • 250 ml/9 fl oz/generous 1 cup Greek yogurt, plus extra to serve
  • 2


  1. Put the yogurt and egg yolks in a mixing bowl and beat until well incorporated. Add the chicken, advieh, onion, lemon zest, sumac, garlic, saffron liquid and salt, then season with pepper. Mix well, then cover and leave to marinate in the refrigerator for at least 4 hours. At the end of the marinating time, remove the chicken from the refrigerator and bring to room tempe