Recipe by Chef Deema Hajjawi
Prep Time: 10 min + Marinade Time, Cook Time: 30 min
Total Time: 40 min + Marinade Time
Servings: 6-8

 

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INGREDIENTS

For the Chicken
8 chicken breasts, cubed
2 tbsp yogurt
2 tbsp tomato paste
¼ cup Ketchup
1 cup olive oil
¼ cup vinegar
¼ cup lemon juice
8 cloves garlic, minced
1 tbsp grated ginger
1 tbsp Chef Deema x A Spice Affair’s Garam Masala
1 tsp A Spice Affair’s Turmeric
1 tsp Chef Deema x A Spice Affair’s Curry Madras
1 tsp Chef Deema x A Spice Affair’s Smoked Paprika
Pinch of A Spice Affair’s Cayenne Pepper
1 tbsp A Spice Affair’s Dried Oregano
Himalayan Pink Salt & Black Pepper

For the Yogurt Sauce
1 kg yogurt
1 tsp salt
2 cloves garlic, minced
¼ cup tahini
2 tbsp lemon juice

For the Rice
3 cups rice
3 tbsp vegetable oil
2 pieces mastic gum
1 tsp A Spice Affair’s Turmeric
1 tsp Himalayan Pink Salt 
Boiling water

For Garnish
¼ cup parsley, roughly chopped
Green onion and hot pepper, sliced
Toasted almonds and pine nuts
Tortilla bread, sliced and toasted or fried

 

 

PREPARATION

1. In a large bowl, mix marinade ingredients until smooth. Add in chicken cubes and toss until evenly coated. Cover the bowl and let marinate in the fridge for 3-4 hours.
   
   
2. Mix yogurt sauce ingredients together until smooth. Cover and set aside in the fridge.
   
   
3. Preheat oven to 392 °F (200 °C). Place marinated chicken in a baking tray, cover, and cook in oven for about 30 minutes or until the chicken is cooked through.
   
   
4. Layer serving bowl with rice, chicken tikka, yogurt sauce and top with parsley, green onion, hot pepper and toasted nuts. Enjoy!
   
   

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