4 boneless chicken breasts, diced
1 cup cooked white rice
1 liter plain yogurt, whipped
1 / 2 cup chicken stock
1 cup boiled cooked chickpeas
1 onion, whole 3 teaspoons crushed garlic
3 large pita bread loaves, cut in small squares
2 tablespoons lemon juice
3 tablespoons fried pine nuts
4 tablespoons cream
Butter + corn oil
Salt + pepper + summaq + 2 cardamom pods
Heat some oil and butter in a cooking pan.
Add the chicken dice in batches. Stir only to slightly brown.
Add some salt, pepper and cardamom.
Pour plenty of boiled water.
Add the onion and bring to the boil.
Cover and simmer until cooked.
Strain chicken dice and reserve half a cup of stock.
In a saucepan, add yogurt, cream, stock, lemon juice and a pinch of salt.
Fry the bread and strain from oil. Place on paper towels.
Arrange bread squares on serving dish. Add the rice evenly over bread.
Put the yogurt mix saucepan over medium heat,, stirring gently until well heated.
In another small saucepan fry the garlic in a mixture of oil and butter, only until yellowish.
Pour over heated yogurt mix, stirring it and cover.
Remove from heat and pour over rice and bread, mixing them gently.
Sprinkle some summaq on top.
Sprinkle the pine nuts [ could be substituted with almonds] then put the chicken cubes on top and serve
