Fattet Chicken Musakhan

In a large mixing bowl, marinate the chicken for 1 hour with pepper, garlic, half of the lemon juice, 1 tablespoon of sumac and half the olive oil.

Fry whole chicken breasts, the marinate sauce and onions in a frying pan on medium-high heat for 15-20 mins or until fully cooked.

Remove chicken from pan. In the same pan, add remaining sumac, olive oil, lemon juice, water and 2 cubes MAGGI® Chicken Bouillon. Cover and simmer for 20 mins.

Roughly shred the chicken into strips and keep it in a warm place to retain heat.

Cut the pita bread into 2cm squares, fry in a pan till golden brown.

In a mixing bowl, whisk together yogurt, tahini and garlic powder.

In a serving dish, lay the bread flat, pour half the sumac and onion sauce over it. Place the shredded chicken on top of it with the rest of the sauce.

Next, layer the fried pita pieces on top of the sauce and pour the yogurt and tahini sauce over them.
Garnish with pine seeds, cooked chickpeas and serve.